Egg Rolls

These egg rolls were fun to have for dinner -- something different. I found the recipe at Blog Chef. The kids weren't too thrilled with them (surprise, surprise.) But Jon and I really liked them. I didn't use shrimp -- not a huge fan of it, and Jon is allergic. We had chicken in ours instead. I think I used maybe 1 1/2 or 2 Cups of shredded chicken. Also, the sprouts I used were alfalfa sprouts.

Egg Rolls

Ingredients:

6 cups shredded cabbage and carrot mix
½ cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1 4 (oz) can shrimp (drained) (I used chicken)
2 tablespoons soy sauce
1/8 teaspoon garlic powder (I used 1/4 tsp.)
black pepper (to taste)
1 egg (beaten)
cornstarch
20 egg roll wrappers
vegetable oil (for deep frying)

Step 1: In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in shrimp (or chicken), soy sauce, garlic powder and black pepper.

Step 2: Heat a skillet to medium high. Pour beaten egg into it and fry like a pancake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.

Step 3: In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.

Step 4: Deep fry egg rolls in batches until golden brown. Drain on paper towels.