So basically, I've been making egg rolls since I was 10. That's why it is the only Asian recipe that I make exceptionally well. Since these have chicken in them, they can totally be an entree - just serve up some steamed broccoli and you've got a meal on your hands.
Get all your veggies and chicken chopped up, combine in a large bowl.
Add in the beaten egg and soy sauce.
Lovely photo, huh? I made these at 8:00 pm tonight and the lighting in my kitchen isn't so good at night.
This goo is just a tbsp. of flour mixed with a few tbsp. of water.
I'm pretty sure there's a wonderful Grandma out there screaming, "That's glue! I used to use flour and water to make glue!"
And that wonderful Grandma, is exactly right. We're going to use that mixture to "glue" together the egg rolls.
Place a egg roll wrapper on your countertop. Place a scoop (about 1/4 - 1/3 c.)of the filling towards one corner. Shmear some of that glue onto the other three corners.
Pull the corner nearest the filling up over it, tightly. Pretend I had already applied the glue to this one.
I like to omit things in my step-by-step photos to help encourage your imagination. Adults don't use their imaginations nearly as much as we should.
Glad I could help.
Fold in both corners, tightly. Roll up so that the last corner covers the seems of the corners we folded in.
In a pot of hot oil, fry up the egg rolls. I usually put about 1/2 - 1" of oil in the bottom of the pan and let it heat up while I'm prepping the filling. I never use a thermometer (b/c I don't have one) but I heat the oil at 4 on my electric stovetop or about medium-low.
Since the only thing in the filling that needs to cook is the egg, getting the exact oil temperature isn't really important. What is important is that the egg roll instantly creates bubbles around it when it hits the oil b/c if it doesn't, the oil isn't hot enough and the egg roll will ended up absorbing wayyyy too much oil before it gets cooked.
Cook for 2-3 minutes per side, or until golden brown. Lay cooked egg rolls on paper towel so they can drain and cool slightly.
Serve away with some sweet and sour sauce!
Egg Rolls (Printable Recipe)
1/2 head of a small cabbage, chopped (0.49)
1 c. finely chopped carrot (0.05)
4 scallions, sliced (0.15)
2 c. pre-cooked chicken, chopped (1.00)
1 egg, beaten (0.12)
2 tbsp. soy sauce (0.10)
1 lb. pkg. egg roll wrappers (2.00)
Vegetable oil, for frying (0.50)
Sweet and sour sauce (0.55)
Total Cost: $4.96
In our town, the Asian restaurants charge about $1.00 per egg roll so if you went out for these, the cost would be $12.00. And if I can just be perfectly honest with y'all, I've tried many an egg roll while out for Chinese food and I've yet to find ones as good as these. There's a reason why my Dad, generally a pretty hospitable person, forced his house guest to make these every time she visited.
Oh, and you can also make them in won ton wrappers and serve them up at a party. Super cutey cute (as my daughter would say).
Thanks to Denver Metro Moms for posting the weekly sales that help me find the best deals before heading to the grocery store.