Ingredients
-
1
-
3
-
1
-
1
-
2
-
1
-
6
-
2
-
2
-
1
-
1
-
1
-
1
-
-
Directions
Egg Rolls, Another old family favorite Because these eggrolls are baked, not fried, they aren’t as fattening They are a bit labor intensive so know that ahead of time All the chopping and filling the eggrolls takes time , i like the idea of baking vs frying the eggrolls themselves needed some cabbage and shiitake mushrooms, which i added to the second batch i also used ground pork instead of turkey sausage for more authentic ingredients very good eggrolls i served them with bergy’s dipping sauce, i like the idea of baking vs frying the eggrolls themselves needed some cabbage and shiitake mushrooms, which i added to the second batch i also used ground pork instead of turkey sausage for more authentic ingredients very good eggrolls i served them with bergy’s dipping sauce
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Steps
|
1
Done
|
Brown Pork With Sesame Oil, When No Longer Pink, Add Ginger and Garlic. |
|
2
Done
|
Add Veggies, Soy Sauce, Sherry, and Oyster Sauce. Cook Until Sprouts Are Translucent or Kind of See Through. Set Aside to Cool. |
|
3
Done
|
When Cool Put 2 Tb Filling on 1 Egg Roll Wrapper. Add Water to Beaten Egg, This Is For Brushing the Edge of the Wrapper So It Will Stick/Stay Closed. |
|
4
Done
|
Face Wrapper With Corner Facing You, So That It Looks Like a Diamond. Fold Corner Over Filling, Tuck in Sides and Roll Up. Brush the Top of the Wrapper, the One With Folded Corner Up, With Egg Mixture So Will Stay Closed. Should Only Take One Swipe. |
|
5
Done
|
Heat Deep Fryer With Oil. You Can Try a Skillet With About 1-2 Cups of Oil. Fry at Once, or Put in Ziplock Bags and Freeze, These Are Actually Better to Fry Frozen, as They Retain Their Filling Better. |
|
6
Done
|
Fry Until Golden Brown, About 2-3 Minute Careful, They Burn Easily! |
