Peep's Egg Rolls

lilbopeep

lilbopeep

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Peep's Egg rolls


Approx. 30 egg rolls
  • 4 teaspoons vegetable oil
  • 1 lb. ground pork
  • 1 (14 oz) bag coleslaw mix (shredded green cabbage and carrot)
  • 1 (8 oz) can bamboo shoots - drained and chopped
  • 4 large whole mushrooms - chopped
  • 2 celery stalks - chopped fine
  • 4 green onions - thinly sliced
  • 2 1/2 tsp soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp accent (MSG)
  • 1 1/2 (16 oz) Packages Egg roll wrappers (approx 20 wrappers per 16 oz package)
  • Peanut oil for frying
Prepare filling:
  1. Heat 1 tsp oil in a large cast iron pan over medium heat. Add pork and fully cook.
  2. Add the remaining vegetable oil to pan.
  3. Stir in coleslaw mix; cook till tender crisp.
  4. Add bamboo shoots, mushrooms, green onions, soy sauce, salt, sugar, and accent; continue cooking until the vegetables soften, about 6 minutes.
  5. Place mixture in bowl and refrigerate. Allow mixture to cool, about 1 hour or overnight.

To assemble the egg rolls:
  1. Place a wrapper onto your work surface with one corner pointing towards you.
  2. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper.
  3. Fold the bottom corner over the filling half way up.
  4. Then roll back to firmly pack filling.
  5. Roll firmly to the halfway point.
  6. Fold the sides over to the middle over the filling and use a dab of water to seal points together.
  7. Then continue rolling firmly to keep filling tight till almost to corner.
  8. Brush the edges with water and seal the egg roll.
  9. Repeat with remaining filling and egg roll wrappers.
  10. Cover finished egg rolls to keep from drying out.
Heat about 2-inches of oil in a cast iron pan to 350°F. (Alternately you may use a deep fryer. Follow directions/instructions included with deep fryer)
Carefully place 3 or 4 egg rolls in oil with tongs. DO NOT crowd.
Fry egg rolls until golden brown, 5 to 7 minutes turning half way through. Drain on paper towels or brown paper bag.

Serving suggestions:
Serve with fried rice
Soy sauce and/or duck sauce
Dipping sauces (dipping sauce suggestions below)

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Four dipping sauce suggestions:

1

hot sesame chili oil
rice wine vinegar
soy sauce

2

Soy sauce
Peanut butter (I used Trader Joe brand which has no sugar. I think PB tastes better without sugar)
Honey
rice wine vinegar
Garlic powder
toasted sesame oil
hot sauce (I used Frank's)
ground Pepper

(You need to use a blender or stick blender to mix this one)

3

soy sauce
rice wine vinegar
chili sauce (Asian, Sriracha hot chili)
toasted sesame oil
sugar
toasted sesame seeds (garnish optional)
chopped scallion (garnish optional)

4

rice wine vinegar
soy sauce
tomato ketchup
 
Last edited:
Great job....Love egg rolls :readytoeat:

I had some leftover filling one time, so the next day I put it over ramen noodles (just plain boiled) and it was really good.
 
What a SPECTACULAR plate, Peep!

I would so love to have that right now!

Beautiful job!

Lee
 
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