You can change up the filling for these egg rolls however you like. This is a vegetarian version, but you can add shrimp, chicken or whatever combo of veggies you like. I have never attempted to make my own egg roll wrappers, and I doubt that I will – you can buy them conviently in most grocery stores now.
My boys love chinese food. I like it too, but unfortunately we live in a remote area, without a decent chinese restaurant…so I just make my own. You can too, these are really simple.
For the filling:
– 2 1/2 cups bean sprouts
– 2 1/2 cups chopped napa cabbage
– 8 mushrooms, chopped
– 1 grated carrot
– 3 scallions, chopped
– about 1 tbsp minced fresh ginger
– 1 tsp sugar
– 3 tsp soy sauce
– 2 tsp rice wine vinegar (or dry sherry)
– egg roll wrappers (10-20 depending on the size of your wrappers)
Whisk together your sugar, soy and vinegar. Set aside. In a large skillet, coat with a little oil (let the oil get hot first), throw in your mushrooms. Let these cook up for a bit, then add your ginger. Cook until fragrant and add in your cabbage, bean sprouts, scallions and grated carrot, also add in your soy, vinegar sugar mixture. Cook for about 3 minutes. Remove mixture with a slotted spoon.
Fill your egg rolls with about 3 tbsp of the mixture, roll – sealing with a little water.
In another skillet, heat oil (use a neutral one like grapeseed, peanut or corn) – the oil should be at about 350F for frying these. Working in batches fry until golden brown on all sides. (You are just cooking the outside, the filling on the inside is already cooked). Remove and place on a plate with a paper towel. Serve with Sweet Asian Chili Sauce for dipping. Serve Hot.