Mama’s Homemade Egg Rolls

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My mom makes the best egg rolls known to man kind. I am really picky with egg rolls. This summer I have been having a really hard time find a Chinese restaurant where their egg rolls aren’t mushy inside. So I have been dying for my moms egg rolls they are super good and very versatile.

I am going to share with you her recipe that she made up herself. A lot of my moms recipes are to taste meaning your add as much or as little as you want of certain spices.

What you need: 

4 Whole Eggs

4 Garlic Cloves (peeled)

1 Package of sliced mushrooms- 8oz OR a whole package of mushrooms not sliced.

1 Whole Onion

1 Whole cabbage

I bag of precut carrots OR 6 whole carrots

6 Tbsp Sesame Seed Oil

8 Tbsp Soy Sauce (we use kikkoman Soy Sauce)

1 Package Egg Roll Wrappers

Oil-(Canola) Deep Frying

Instructions:

  1. In a large pot add two tablespoons of sesame seed oil. Do not turn the heat on.
  2. In a food processor blend up your cabbage. Blend up your onion, then add your garlic cloves.  If you have any precut veggies don’t blend them up, but definitely blend up your cabbage. If you don’t have a food processor you can chop them up your veggies by hand.
  3. Once everything is blended put your vegetables in the pot with the sesame seed oil.   Turn your heat onto medium at this point, and put a lid on.Add the remaining 4 Tbsp of Sesame Seed Oil and then add 8 Tbsp of Soy Sauce. Option: You can add your chicken or shrimp if that is what you want. *You don’t want your vegetables to be mushy, you’re basically steaming them. If you add shrimp cook your veggies and shrimp for about 10 to 15 minutes or if you’re doing chicken and veggies cook them for about 15 to 20 minutes. Do worry they will be deep fried.*
  4. Make up your scrambled egg how you normally would. Don’t add it to the vegetables until the veggies are done.
  5. At this point put your canola oil in a pot and get it hot. Make sure there is enough oil that when your deep fry your egg rolls they are completely submerged.
  6. To make the egg roll: Put the veggie filling in the center, don’t overstuff. Bring the opposite corners the the center. Use water to make the corners stick. When you are done assembling your egg roll pinch the unsealed sides together. Add a little bit more water. **Make sure you do the egg rolls one at a time.**
  7. Add egg roll to your oil. Be careful of oil spitting. It will cook up really quick, the egg roll wrapper will get golden bubbles when being deep fried. When they are golden on each side they are done.
  8. When it is done, I usually put paper town on a cookie sheet to soak up the extra oil.
  9. And enjoy! You can add any kind of dipping sauce you like

*** Below are step by step photos, please check them out**

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This is my moms food processor, it is from like 1980..still works good and it’s older than me. Definitely an oldie but a goodie. We are blending our cabbage. We cheated and bought our carrots, mushrooms already precut. If you don’t have a food processor you can chop up your ingredients by hand. If you decide to buy precut mushrooms give them a slight chop if they are really big..remember they will end up smaller when being steamed and then deep fried.

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All my veggies are in my big pot with the sesame see oil at the bottom. I actually ended up cutting up my mushrooms to be a little smaller.

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All my veggies are being steamed, make sure you mix them up once in a while. We do the veggie egg rolls because I am highly allergic to shell fish.

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Heating up my oil. It should be really hot and have a really nice sizzle when you drop your egg roll in the oil.

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Making my scrambled eggs. I never put my eggs in with my veggies without them being cooked.

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Add your scrambled eggs into your veggies and mix.

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Put a good amount of veggie stuffing onto your egg roll. Don’t overstuff them and please do not make them in advance. The natural water in veggies will get the egg roll wrappers wet if they stand to long, and then they will fall apart.

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Add some water to the corners of the egg roll wrappers.

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Bring the corners in the center. The water is like glue, keeps the egg rolls secure.

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Bring the other sides in. Add a little more water to the corners. Pinch the sides of the unsealed edges. Use your pointer finger to dip in the water. You don’t need a ton, they shouldn’t be dripping with water.

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You see the little golden bumps surfacing on the egg roll wrapper they will appear on both sides as a golden brown color. That is how you know they are done.

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Here is that nice golden color that you should strive for.

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If you notice the top left and side of the tray those egg rolls were a little to done. Those were my first ones I deep friend, my first ones always seem to turn out a little darker. You may need to adjust the heat if they are getting  brown to quickly.

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The finished product.

What is your favorite Chinese food?

 

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