Egg Rolls
February 4th, 2010 Posted by: Tilly
Welcome back!
I do truly enjoy good egg rolls.
My favorite restaurant, however, uses a type of seasoning that I don’t like. So, I make some of my own egg rolls.
1 head of cabbage shredded finely
2 large cans of boneless chicken / or an equal amount of pork or shrimp that is:cooked, make sure that the meat is shredded for even distribution.
1 large can of oriental vegetables -chop finely also after draining
2 packages of egg roll wraps
soy sauce - lots of it
1 Tbsp of flour made into a loose paste to seal the wrappers
Gently saute the cabbage in a large frying pan, seasoning with soy sauce. When the cabbage is tender, add the vegetables, meat and stir.
Let the mixture cool. Lay out a cooking sheet, plastic mat, or something that will protect the counter from drippings.
On to each uncooked wrap, place approximately 2 tbsp of the mix. (The wrappers usually come with instructions on how to fold into egg rolls.) When it is almost completely rolled, use your finger and smear on some of the flour paste to seal and finish rolling. Place into a nearby pan to await being fried.
Heat a frying pan with oil/shortening until the oil/shortening is hot. There should be enough in the pan to mostly cover the egg roll. Fry each roll until it is golden brown all over. Drain, and serve.
The quantity that I told you about will make about 30 to 40 egg rolls. If you have wrappers left, they can be cut into strips and fried by themselves for chips to munch along with your egg rolls. YUM
Believe it or not, you can also make a mix using different types of cooked, seasoned fruit instead of the cabbage mix to be made into fruit rolls for desert. They can be dusted with powdered sugar for a finishing touch. STILL YUM 
THIS IS NOT A DIET FOOD.
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