Egg Rolls
Chicken, Shrimp, Pork or
Vegetable
This makes a great appetizer or an
accompaniment for a
Chop Suey dinner.
You can use the large Egg Roll wrappers
that I did here, or the smaller version,
Wonton wraps if you want to make mini
Egg Rolls.

              INGREDIENTS:












To make about 8 large Egg Rolls














FOR CHICKEN EGGROLLS
a small can of chopped Chicken (or if you have
leftover Chicken you can cut that up to make
about 1/2 Cup.)

FOR SHRIMP EGGROLLS
1/4 Cup or more of baby Salad Shrimp to make
Shrimp Egg Rolls. (or you can dice up cooked
shrimp)

FOR PORK EGGROLLS
1/4 Cup or more of left over cooked pork, diced
up (from ribs, ham or tenderloin roast)

FOR ALL EGGROLLS and to make
VEGETABLE Egg Rolls,
you'll also need these
ingredients

Egg Roll Wrappers (at least 8 for large Egg
Rolls) OR Wonton Wrappers (for mini Egg Rolls)
at least
3 Cups of shredded Cabbage. You
can buy it already shredded. (i.e. packaged to
make coleslaw)
You'll also need
Vegetable Oil, enough to
generously coat a large saute pan about 1/4"
About 1 Cup of Bean Sprouts
Egg Roll Wraps (at least 8)
1/2 Cup Water Chestnuts
(or small can) finely
chopped
1/4 Cup Onions (White, Red or Green) finely
chopped
1/2 Cup Carrots, finely chopped
Small Celery Stalk, finely chopped
About 1/4 Cup Ginger slices, (from jar or use
less if fresh) finely chopped
At least 6-8 Eggs























































Now in a large saute pan, put just a BIT of Oil,
and saute the Cabbage until soft. Remove with
a slotted spoon and transfer to a bowl.  
Let it cool a little.


























Add one Egg and mix all the chopped
Vegetables and mix. If making Chicken,
Shrimp or Pork Egg Rolls, add to this now.














Put some of the mix on the center of the Egg
Roll wrapper.















Fold over. Remember those Eggs? Beat them.
Brush some of the Egg to seal.














Any kind of CLEAN brush will do. A kitchen,
artist or wall painting brush.













Fold sides over like you're making a little
envelope.













Fold over to close. Place on cookie sheet lined
with waxed paper or large plate.













Brush both sides with the Eggs, then freeze for
about 15 min.














Fry in Oil on medium heat until browned on
both sides. Be careful turning them over.
I am at times a hesitant cook. I don't like to
have my Oil for frying too hot. I'll heat it up
under medium flame for a couple of minutes
and then slowly put the partially frozen Egg
Rolls in with tongs. I don't want the Oil to
splatter from the shock of it.
Use a slotted spoon to remove to paper towels
when browned. Serve warm with Sweet & Sour
and/or Chinese Mustard.
Click HERE for video
   
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