So, a friend of mine and I both love egg rolls. He is always comparing them to the infamous Yummy Yummy which operated at the Flea Market on 23rd Street in Chattanooga, TN years ago. Unfortunately, they are no longer open and have caused much distress for those who loved their egg rolls. Despite the rumors of using household pets, they remained busy serving egg rolls for years – ha! I told my husband perhaps that is why he liked them so much – hee hee!
So, I attempted to try to my hand at egg rolls. I have successfully ruined any chance of eating at a pizza establishment since I’ve baked my own at home. My friend simply refuses to patronize pizza joints now (sigh). My goal was to ruin the egg roll experience for him as well at our local chinese restaurants – and while they aren’t Yummy Yummy’s – he said I make a darn fine egg roll – better than most! I posted the pic on my facebook and was asked for the recipe – so here goes.
I’ve adapted the recipe from AllRecipes and made it uniquely mine. Please note that I use everything as fresh as possible, but I’ve included bottled seasoning measurements as well. Enjoy!
- 1 lb ground beef
- 1/4 c. soy sauce
- 1/4 t. black pepper
- 1/4 t. salt
- 1/2 t. ginger (or grate 1″ fresh ginger root)
- 1/4 t. garlic powder (or finely chop 2 fresh garlic cloves)
- 1/4 t. sugar
- 1/8 cup water or white wine
- 1 c (if weighing use approx 4 oz) finely chopped cabbage
- 2 carrots – grated
- 2 green onions, chopped small (use green parts too)
- 4 oz of mushrooms, finely chopped
- 1 8oz can bamboo shoots, sliced in thin strips
- 1 package of egg roll wrappers (found at Asian markets or some supermarkets)
- Vegetable oil or peanut oil for frying
- Egg white
Cook ground beef in skillet over medium heat until browned the way you like it. Chop it up until it’s very fine. Add soy sauce and all seasonings. Cook until well seasoned throughout. Remove to a separate large bowl. Place a small amount of water or white wine in the bottom of the pan and scrape up the browned bits. Add cabbage, carrots, onions, mushrooms and bamboo shoots until done but still somewhat crisp (this is of course to your preference – if you prefer well done veggies, cook it till very limp). Add to hamburger mixture and mix until well combined. Let sit until cool enough to work with.
Open the package of egg roll wrappers – you can actually wrap the mixture straight on top of each wrapper in the entire stack and then refrigerate what’s left. Use approximately 1/2 cup of filling for each wrapper and wrap according to package instructions, using an egg white to seal the “envelope.”
Place each “envelope”, folded sides down into hot oil and fry until crispy and brown. Flip over and fry on the other side. I fry them kind of flat, but you could roll them up more if you wanted to, but would have to either deep fry them or roll them from side to side until done.
Transfer to paper towels over a wire rack. Enjoy with sweet and sour sauce, hot sauce or some other sauce of your choice.