HOMEMADE EGG ROLLS

I absolutely love egg rolls and at times, I worry about what might be in the egg rolls you purchase at the store. I really prefer to make things homemade when I can but I have to admit, I was a little intimidated by egg rolls. They just seem very particular and easy to ruin. However, this recipe was my first attempt and they came out WONDERFUL! Even my picky husband complimented these homemade egg rolls. I was rather shocked that these were so easy to make and taste amazing. I won’t buy store bought ever again I can tell you that!

VEGETABLE EGG ROLLS

• 3 cloves garlic, minced
• 1/2 head of cabbage (about 11 ounces) I used coleslaw mix from the produce department
• 3 carrots, shredded
• 1 tsp grated fresh ginger
• 10 fresh shiitake mushrooms, stems discarded
• 1 Tbsp cooking oil
• 1 Tbsp Chinese Rice Wine
• 1 Tbsp Soy Sauce
• 1/4 tsp sugar
• 1/2 tsp salt
• 1 tsp sesame oil

Freshly ground black pepper

• 1 Tbsp cornstarch – to seal egg rolls
• 1/4 cup cool water – to seal egg rolls

Instructions:

1. Heat a wok or large saute pan over high heat. Add some cooking oil.
2. Add the garlic, cabbage, carrots, ginger, and mushrooms and stir-fry for 1 minute or until vegetables are softened.
3. Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.
4. Remove the filling and place on a baking sheet tray in a thin layer to cool. Raise one end of the tray to allow for the liquids to drain away from the filling.
5. Fill 1 Tbsp of filling for each egg roll. Roll the egg roll, making sure you are rolling tightly. Use the cornstarch and cool water mixture to seal each egg roll.
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