Every once in a while, I have a craving for egg rolls — but not the kind that are filled with just cabbage and carrots.
Most egg rolls you can buy have very little meat in them and some are loaded with MSG.
Making your own egg rolls isn’t nearly as difficult as it might seem, although it can be time consuming.
This is a recipe that was shared with my family in the ’70s.
It can be altered to add other vegetables and any seasonings can be adjusted according to taste.
- 3 to 4 pounds shredded or cooked ground chicken
- 2 pounds pork sausage, medium or hot (turkey sausage will work, as well)
- 1 Tablespoon white granulated sugar
- 1 teaspoon salt
- 1 teaspoon Accent
- 6 Tablespoons soy sauce
- 3 Tablespoons vegetable oil
- 2 teaspoons ground ginger
- 1 cup water
- 2 Tablespoons cornstarch
- 2 cans bean sprouts, finely chopped
- 1 medium onion, finely chopped
- 2 cans water chestnuts, finely chopped
- 2 cans bamboo shoots, finely chopped
- 2 to 3 packages egg roll wraps
If using a whole chicken or chicken breasts, boil the chicken until it is done. Skin, debone and cut it into small pieces — then set this aside.
If using ground chicken, simply add it into the next step.
Cook the sausage (and chicken) and drain the grease off the cooked meat. (If using boiled chicken, add it here.)
Add the sugar, salt, Accent, soy sauce, oil, ginger, water and cornstarch to the meat. Cook on low heat until all of the liquid has evaporated.
Remove this mixture from heat. Add the vegetables and mix well. Place the mixture in egg roll wraps, then roll and seal with a brush of beaten egg white.
Dust the rolls with cornstarch if they will not be cooked right away. Cook them in hot oil until they are brown on one side.
Turn them over and brown the other side. Drain the egg rolls and let cool.
These egg rolls can be frozen for up to six months, either raw or fried.