MG’s Egg Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 bunches of spring onions, chopped
6 heads celery, sliced thin
3 large carrots, shredded
2 large Chinese cabbage, shredded
1 large green cabbage, shredded
4 packs fresh bean sprouts, about 2 lbs
1 piece (4 inch) fresh ginger, grated, or to taste
1 whole chicken, boiled and diced (or a store bought rotisserie chicken)
10 dried black mushrooms, rehydrated, drained, rinsed (they can be sandy) and chopped
1/4 cup soy sauce
1/4 cup dry sherry
6 cloves garlic, minced
2 tsp. salt
1½-2 Tbsp. toasted sesame oil, or to taste (optional)
8 packages egg roll wrappers
Peanut oil for frying
Egg whites, beaten slightly, for sealing egg rolls, in a small bowl for each person rolling
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Directions: |
Directions:Boil chicken for one hour, bone and dice. After each vegetable is stir fried ( or in microwave for 2-3 minutes, except for bean sprouts). Add all to a large bowl, then toss in bean sprouts, chicken, soy sauce, sherry, sesame oil, garlic and salt. Toss all together until well mixed. Adjust seasonings to taste. Turn into a colander over a bowl, (or a few colanders). Now time to get rolling! Cut egg roll wrapper in half diagonally. Once filling is cool, fill egg roll wrappers (do not over fill) and roll sealing with egg whites. Do not let the egg rolls sit too long before frying, the dough will get soggy. In a deep fryer heat oil to 325-350º. Carefully placed a few egg rolls in the oil, fry them for about five minutes until golden brown. Keep them moving in the oil to make sure they fry evenly. Drain and cool for a few minutes on a baking sheet with a wire rack on top. Serve (*or can freeze). Yields: 250 or more small egg rolls. *To freeze, let them cool completely and transfer into freezer bags or freeze them on the trays, and transfer into freezer bags or airtight containers. Reheat in a 350° oven for about 10 minutes until warmed through. Or fry them, initially, half way, freeze, and then deep fry again when ready to serve. |
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Number Of
Servings: |
Number Of
Servings:Makes 250 egg rolls or more |
Personal
Notes: |
Personal
Notes: I have been making these egg rolls for years. Do not let this recipe intimidate you. It is better to have a few others helping, some filling and rolling and one person frying. The more the better. The last time we made this amount, I had Rita, Kristen, Zachary, Joe and I. Everyone takes some home. This recipe does make a lot but they do not last long.
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