Made egg rolls last night – turned out great!
Homemade Egg Rolls
The recipe is :
1 package egg roll wrappers
12-16oz sausage
1 tsp fresh ginger
2 cups sliced cabbage
2-3 scallions – chopped
1 large carrot julienned
6-12oz bean sprouts
2 Tbsp chopped cilantro (optional)
2 tsp Oyster Sauce
1/2 C any other julienned veggie that you like or have handy
Cook sausage so that it’s crumbly, add ginger and cook together for a min or two
Add rest of ingredients and cook together for 4-5 minutes, put in strainer if you want to let excess water/juice drain off – save juice if you want
You’ll also need 1 qt or so of oil for the frying, so start heating that up – I basically eyeballed it, but you want around 350 degree oil
I made the egg rolls per the instructions on the package – I used the juice to help seal the egg roll on some, and a bit of oil on others. I think the oil worked best – and also give it a little pinch to help seal it. I had some come apart a bit in the oil, so I had to hold them under with my slotted spoon.
Its better if they don’t come apart 
Fry until golden brown and put them on a broiler pan to drain
I put the finished egg rolls on a broiler pan to drain and put them in the oven at 215 degrees to keep them warm until the rest of dinner was done.
As a special treat, I made about 5 that had chunks of goat cheese in them instead of the egg roll mixture. These goat cheese egg rolls tasted fantastic. I used a sweet chili dipping sauce with them for a super treat.
The goat cheese egg rolls were super big, so you really only need 1 – maybe 2 – per person. These are not the goat cheese won tons that your regular Chinese restaurant has!
The regular egg rolls I dipped in a bit of hoisin sauce – perfect for them.
Everyone loved my homemade egg rolls and also the goat cheese egg rolls – try them!
Here’s a link to the highest rated Asian dumpling cookbook if you are looking for a broad variety of things to do egg roll or dumpling style.
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
