These aren’t the round wraps you find in restaurants they’re square ones with crunchy edges and taste just as good!
2 package eggroll wraps cut in half
1 lb ground pork
6 cups bean sprouts
1 green pepper
3 small onions
3 stalks celery
1 large carrot
One small cabbage or one Chinese cabbage
2 cans broken shrimp or 1 shrimp ring tails off.
1 /2 cup soya sauce
1 heaping table spoon 5 Chinese spice
1 heaping teaspoon garlic powder
1 large egg
-Cook pork drain and set aside.
-Grate cabbage and carrot
-Finely slice onions, celery and green pepper.
-Toss all veggies into very large sauce pan with bean sprouts, soya sauce, Chinese spice and garlic powder. Stir well and sauté till they get very limp. You don’t want them still crunchy but you don’t want them browned either. It’s good to have a lid to fit over the pan to let the veggies steam a bit.
-Once veggies are done add everything to the pork. Stir well and drain and add the 2 cans of shrimp.
-Let sit till cooled but stir from time to time to get the flavor through the meat.
-Scramble up egg into bowl
-Open one pack of eggroll wrappers and cut them in half. Wet a paper towel and squeeze it out tightly. Place around eggroll wrappers and stick the works in a plastic bag. If you leave the wrappers out to the air they will dry out quickly it’s best to keep them slightly damp while you work.. Not to damp or they’ll get mushy..
-Flour a large cookie sheet to place eggrolls on once they are wrapped.
-Strain out excess moisture in eggroll filling squeeze or press it out to make sure there isn’t an excessive amount of liquid. What I do is once it’s drained I pat the mixture up along the sides of a big bowl to let any excess juices run down to the middle and dob that up with a paper towel if need be.
-take a half piece of eggroll wrap, with your finger dip into scrambled up egg and wet the edges on one side fold the dough in half now you have a wee square. Pinch one side that is beside the folded side. You have 2 sides left open. Put the pinched side and the folded side between your thumb and forefinger so it’s sticking up like a Ice cream cone.
Stuff with filling making sure there isn’t to much moisture in the filling. Then pinch the last two sides together. You will end up with a puffy little square eggroll. Place on the floured cookie sheet and continue.
Once you have a full pan heat up your deep fryer and fry the eggrolls till golden brown. Drain onto paper towels and chow down.
You can freeze these BUT you must deep fry them first. Otherwise when they thaw they get incredibly mushy and you cannot pull them apart to deep fry. When reheating you can either stick them in the microwave or oven or even deep fry them again. If you plan on deep frying the frozen ones it ‘s best not to cook them to long the first time in the fryer just enough to cook the dough up. It will begin to bubble a bit when it’s cooked.
Again take them out drain them on towel and let them cool before you bag and freeze them. Really the best idea would be to freeze them flat on a cookie sheet and then bag them You’ll be assured nothing will stick together then.
The reason I make mine square is because I could never master the art of rolling the things and have them stay together. This is just as easy really and they make great appetizers or after school snacks.
If you have left over wrappers just quickly drop them in the deep fryer till they are golden take them out and drain on paper towel and sprinkle with powdered sugar.. Makes an excellent treat!
