Egg Roll Recipe

There is difference between an egg roll and a spring roll. Egg rolls always contains meat, fried and wrapped in a thicker flour skin whereas spring rolls contains vegetables like carrots, sprouts, cabbage, mushrooms, and fried and wrapped in a thin flour skin that becomes crispy when fried.

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Ingredients:

1 package of egg roll wrappers (or spring roll wrappers), about 25
1 lb. beef, trimmed of fat and cut into strips
2-3 tbsps soy sauce
2 tbsp Chinese cooking sherry
2 tsp cornstarch
4 tbsps vegetable oil (like canola or corn oil, but not olive oil)
1 cup green onions cut into 1-inch strips
4 cups cabbage
2 cups mung bean sprouts
1 cup bamboo shoots cut into strips
1 cup Chinese mushrooms, stems removed and cut into strips
1 egg white, beaten (for egg wash)
3-4 cups vegetable oil for frying

Steps:

• Cut bamboo shoots green onions, Chinese mushrooms, sprouts, cabbage and beef in to 1 inch strips.

• Heat 2 tablespoons of oil and then add half of green onions. When onions begin to sizzle add the bean sprouts and cabbage. Stir fry until they are wilted.

• Remove it from pan and add 2 another tablespoons of oil with the rest of green onions on high after that add the meat which is mixed with soy sauce, sherry, and cornstarch and stir-fry.

• After the meat is almost cooked return to the sprouts and cabbage and add bamboo shoots, mushrooms, sauté until cooked.

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Place the egg roll wrapper on the chopping pad and near the corner closest to you add 2-3 tablespoons of the mixture then fold that corner over.

• Fold the sides over and roll the rest of the wrapper up to the far corner. Wash the edges of the far corner with the egg white and close it gently. The egg roll is ready to be fried.