Egg rolls are a great appetizer. They are also a nice snack. This recipe is a little tedious – you have to patiently and diligently roll each individual wrapper. Yet, it is quite easy to make. You can use pork, shrimp or chicken for these (or a combination of any of these meats). Here is what you are going to need for this:
Egg roll wrappers
1 small head of cabbage – finely sliced
3 medium carrots – julienne
6 snow peas – julienne
1 large celery stalk – finely diced
1 very small white onion – finely diced
1 large garlic clove
1 – 1 inch piece fresh ginger peeled
1 TBS sugar + 1/2 tsp. sugar
1/2 chicken breast – cut into small pieces
1 beaten egg
Place the chicken in a bowl. Add enough soy sauce to cover the chicken, 1/2 tsp. sugar and 1/4 tsp. salt. Mix well and marinade for about 30 minutes.
Bring a large pot of water with the garlic, ginger, salt and 1 TBS sugar to a boil.
Add the vegetables and blanch for about 1 1/2 minutes – until cabbage is bright green. Remove veggies from the water and place in a colander over a bowl. Allow veggies to cool down. Press them with a spatula to get rid of all extra liquid. Place in a bowl.
Heat a large skillet or wok with some vegetable oil. Add the chicken and cook for about 4 minutes – until cooked through. Add to the veggies and season with salt. Mix well.
Place a wrapper in front of you in the shape of a diamond. Place a little bit of filling close to the lower edge. Brush the edges of the wrapper with beaten egg. Roll the wrapper tightly towards the middle. Fold the edges of the wrapper – sticking them to the middle with some egg. Finish rolling making sure to glue the final edge to the roll with some more egg. Do this with all of your wrappers.
Heat a large skillet or wok with about 2 inches deep of vegetable oil. Heat until really hot. Add the egg rolls without crowding the pan. Cook them until browned on all sides. Remove them from the oil and place them on a paper towel lined dish. Serve with sweet and sour sauce and Chinese hot mustard. Enjoy!