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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Good egg rolls are hard to find here and these turned out to be the best I've had in years...and I made them myself. Ingredients:
1/3 of a pound of ground pork |
3 shallots, chopped fine |
2 knobs of fresh ginger (about 2 x 2 each), peeled and chopped fine |
4 garlic cloves, chopped fine |
1/3 head of savoy cabbage, sliced fine |
1 head of maitake (aka hen of the woods) mushrooms, chopped rough |
Directions:
1. Put the ground pork in a heated skillet and sauté on medium until cooked through. Add the ginger, shallots, and garlic and cook until softened. Add the cabbage and sprinkle on some soy sauce or Maggi seasoning, and cover with a lid. After a minute or two uncover and toss the cabbage about, let it cook for another minute or so until the cabbage wilts, then add the mushrooms and continue to cook for another minute or so. Don't forget to taste for and season with salt throughout this process.
2. Set this aside to cool or toss in into a steel bowl and toss it with a spoon to cool.
3. Separate the egg roll wrappers carefully. They will be very thin and this is a tedious process. Stack the wrappers on wax paper and cover with a damp paper towel if you aren't ready to fill them right away.
4. Filling the wrappers is easy. Situate the wrapper with a corner point towards the top and bottom and put 2-3 tablespoons of filling in the middle. bring the bottom corner up over the filling, then bring in each side, then roll to the top. Easy and really quite satisfying.
5. I cooked these in a large skillet with about 1 1/2 inches of canola oil. Watch the heat because it moves very fast and the egg rolls brown up quickly. Place the cook rolls on a rack to cool. This recipe makes about a dozen or so.
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