Egg rolls

½ to 1 pound ground sausage or pork

½ cup chopped shrimp (optional)

Dash pepper, salt

4 cups vegetable or peanut oil

3 cups julienne cabbage

1 cup julienne carrots

½ cup julienne bamboo shoots

1 tablespoon soy sauce

1 tablespoon oyster sauce (don't use it when using sausage)

½ cup bean sprouts (optional)

1 package of 20 egg roll wrappers

1 egg, beaten

Cook meat fully over medium heat, stirring often. When meat loses its pink, add shrimp and stir for 1 minute. Drain fat off meat, and add one dash of pepper and salt (don't use if using sausage) while cooking. When meat has been lightly browned, remove from heat; set aside.

Heat 2 tablespoons of oil over high heat in a preheated wok or skillet. Add a dash of pepper, cabbage, carrots and bamboo shoots. Stir fry for 30 seconds, then add soy sauce and oyster sauce. Add bean sprouts and continue stirring for 2 minutes, or until vegetables are fully wet and softened, but still crisp. Don't overcook. Combine meat with vegetables, mix well and allow mixture to cool. Egg roll stuffing is now ready to wrap.

To wrap, lay one wrapper at a time on a flat surface. Put about ¼ cup of filling at the center, close to the near corner, then lift the corner over the filling and tuck it under the filling. Begin to roll in, toward the center. Bring the two side corners up over the enclosed filling. Brush the exposed far edge of the wrapper with the beaten egg. With the side corners tucked under, continue rolling to the end.

To deep fry, heat the remaining oil in a wok or pot on medium-high heat. Fry wrapped egg rolls in heated oil until golden brown. Remove fried egg rolls from oil and drain them on paper towels, then allow them to cool before serving.

Makes about 20 egg rolls.

Ying Stoller

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