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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1215 |
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These are great to pre-make and put in the freezer. They are kind of stinky to make though, so I try to do two batches all in one day and freeze a bunch of them. They don't last long once served! Ingredients:
6 c. cabbage, coarsely chopped |
(you could use the cole-slaw mix in bags, too.) |
1 c. cooked meat (pork, shrimp, chicken, beef) |
3 scallions |
1 or 2 tsp. red wine, optional |
1 pkg. egg roll skins |
2 carrots, grated |
1/2 c. bamboo shoots--sliced into strips |
2 tbsp. soy sauce |
1/2 c. chicken broth |
1/2 tsp. salt |
1 tsp. ground black pepper |
Directions:
1. Into a large frying pan, place about 3 T. oil. Let oil get hot.
2. Throw everything into the pan, and saute until well blended and coated with oil/wilted just a tad bit-not completely shrunken, but just reduced by a bit. You don't want to over-cook. You're just looking to wilt everything a bit before the frying stage!
3. Remove from heat, pour vegetable/meat mixture into a colander and let drain into another bowl in the fridge until cool enough to handle.
4. Prepare wrappers by laying out on waxed/parchment paper.
5. Wet edges of each wrapper individually with a fingertip or small brush dipped in water.
6. Place approximately 3 tablespoons mixture in each wrapper, and seal egg rolls.
7. At this point, you can either deep fry for a couple minutes, or fry in about a half-inch of hot oil until golden brown.
8. Let cool to room temp and freeze in freezer bags.
9. To reheat: Place in 400 degree oven for about 20 minutes.
10. Makes approximate 30-40 egg rolls.
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