Egg Rolls

The other night for girls night I prepared a Chinese feast. I made Egg rolls and fried rice from scratch and orange chicken from Trader Joe’s. I learned how to make these egg rolls from my father in law, Rick, who is Japanese, but has a firm grasp on this Chinese favorite. This time Nick prepared them since I was concentrating on the fried rice. They turned out perfect.

Ingredients:
½ pound ground pork(optional)
1 tsp ginger powder
1 tsp garlic powder
1 pack of egg roll paper
2 cups coleslaw mix
½ cups bean sprouts, broken into smaller sizes
1/3 cup of green onions, chopped
1 pack of egg roll wraps
oil
water
Sweet and Sour sauce, for dipping (optional)

Directions:

Heat up a frying pan, once warm place ground pork in the pan and begin to cook. Add the ginger and garlic powders for seasoning to the meat. Once meat is fully cooked, no red, remove meat from oil and set aside in a large bowl.
Add vegetable ingredients to the bowl with the meat: Coleslaw, bean sprouts, and green onions. Combine together so that ingredients are evenly spread throughout.
Grab one egg roll paper at a time and begin to fill and fold.

Take about 2 tbsp worth of filling and place in the middle of the paper

Fold up bottom corner

Tighten to form

Fold over right corner

Fold over left corner

Form a type of elongated envelope looking thing

Roll the filling part forward, like a burrito

Dip your finger in water, use your finger to dampen the top corner so that the paper will seal

Seal top corner

Voila you have a rolled up egg roll

Repeat process and set egg rolls aside. Do not let the egg rolls touch each other. When papers are raw, the papers will stick to each other and will rip when they are pulled apart.

4. Heat up about 1/4 cup of oil to medium heat in a frying pan. Gently and carefully place egg rolls into oil to fry. Fry for about two minutes on each side until they are slightly browned as seen below. Continue process until all egg rolls are cooked.