Homemade egg rolls are easy.
To buy at the store:
2 pork chops
1 carrot
half of a small head cabbage
handful of beansprouts
5-spice powder
salt & pepper
egg roll wrappers
cornstarch
oil for frying
Sprinkle 5-spice on the pork chops and cook them, set aside to cool. While they are cooling, shred cabbage and carrot. Mix the shreds with the beansprouts and saute all that with a bit more of the 5-spice, maybe half a teaspoon. Add salt & pepper to taste. When the porkchops are cool shred them and mix with the veggies.
Mix a little bit of cornstarch with water in a small bowl. This is going to be the glue that holds the eggrolls together.
Lay out the wrappers diagonally, put about 2 tablespoons of the filling on just above the midline. Fold down the top corner, then fold in the side ones. Dip your fingers in the cornstarch glue, swipe them across where you’ve already rolled, then bring the bottom corner up over the rest.
Fry them in about an inch of oil (you can add more 5-spice powder to the oil) till they are brown on both sides. I serve them with Oriental Rice-A-Roni (the San Francisco TREAT! Rice-A-Roni, Flavor can’t be BEAT!)
I do homemade eggrolls as well but use ground sausage or a beef mixture - then I use two wrappers because one sometimes seems too thin to withstand the process. Do you only use one wrapper per eggroll?
Thanks for the egg roll recipe. It was so much easier than I imagined.
I am excited that I can now make homemade egg rolls!