Recipe

Egg Rolls Recipe

Add Step-by-Step Photos	Knoxcop / All my dishes 7 months, 1 week ago 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! Prep:25m Cook:15m Servings:1215	Knoxcop
	egg roll fried cabbage

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rml

marky90

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volki1269

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deliathecr

flirty_go1

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

1/2 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

Into a large frying pan, place about 3 T. oil. Let oil get hot.

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!

Remove from heat, pour vegetable/meat mixture into a colander and let drain into another bowl in the fridge until cool enough to handle.

Prepare wrappers by laying out on waxed/parchment paper.

Wet edges of each wrapper individually with a fingertip or small brush dipped in water.

Place approximately 3 tablespoons mixture in each wrapper, and seal egg rolls.

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.

Let cool to room temp and freeze in freezer bags.

To reheat: Place in 400 degree oven for about 20 minutes.

Makes approximate 30-40 egg rolls.

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Comments

jenniferbyrdez 7 months, 1 week ago said:
O.K. Knox, I'm confused. Do you need both egg roll skins and wonton wrappers? Same thing?

knoxcop 7 months, 1 week ago said:
Ooops! Jenniferbyrdez, looks like I'm going to do an edit! Thanks!
(you just need one. either one would work!)
--Kn0x--

jenniferbyrdez 7 months, 1 week ago said:
Thanks.

volki1269 7 months, 1 week ago said:
Think I'm gonna have to try this. And yes it sounds like it might smell a wee bit to make.

volki1269 7 months, 1 week ago said:
This was really good. Wrapping the egg rolls reminded my of shucking clams. Time consuming lol. Didn't smell near as bad as I thought it would either. The shrimp and crab I used smelled worse then the cabbage

lunasea 7 months ago said:
I love egg rolls and this sounds like a great recipe. I'm bookmarking this to make soon. Thanks again! =)

knoxcop 7 months ago said:
Oh, Volki! I'm so glad you enjoyed them! Yes, they do take a bit of time. They're great for appetizers, etc. I feel it's better to have them like this than from the restaurant, because I can control the ingredients. Thanks so much for the comment!
--Kn0x--

nocturnalife 7 months ago said:
MMMMmmmmmm......EGGROLLS!

bluewaterandsand 6 months, 3 weeks ago said:
I love egg rolls but I have never made any. I will try this recipe.

mrtnzangel8 6 months ago said:
I love to make my own eggrolls! And if cabbage is a lil stinky, small price to pay. Everyone loves them in the end.

fuzzy 2 months ago said:
OOOOOH..I can make these now and not have to worry about the smell because I can keep all my windows open at this time of the year. Thanks for a recipe that I can make and freeze..great for my hectic family's life! 5 for you.

flirty_go1 1 month, 3 weeks ago said:
Yummmmmmmm

pleasantvalleycabins 3 weeks, 6 days ago said:
I have a BBQ pork egg roll recipe on here that is very similar, so the other night when I had leftover chicken, I made a batch of each. I added some red pepper also, because I had it leftover with the chicken. These were delicious.

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