Can I just reiterate that I love having a chef in my family? This time she gifts us little brown packages of fried Asian awesomeness! One of the best things about homemade is that you get to pick and choose your favorite flavors. And I’m not sure I could get enough water chestnuts, ginger, cabbage, carrots, garlic, soy sauce, etc. wrapped in a crispy egg roll wrapper. In fact, I’m pretty sure I can’t.
Makes about 35 egg rolls
So you will need 30-40 egg roll wrappers depending on how you fill them
4 cans sliced Water chestnuts (drained)
1 10 ounce bag shredded Carrots
4-5 Tbsp chopped Garlic
3-4 Tbsp chopped Ginger
1/4 cup Soy sauce
Stir fry in vegetable oil about 3 mins.
Set aside this mixture
In a stock pot place
10 cups shredded Cabbage (cole slaw is what I used)
2.5 cups Chicken broth (can use vegetable broth)
3/4 cup Soy sauce
3/4 cup reduced sodium Soy sauce
3 Tbs Sugar
Bring all ingredients to to a boil, reduce to simmer for 5 minutes then let cool for 10 mins
Strain cabbage and combine with shredded carrot mixture.
Make a paste with flour about 1/4 cup flour and 1/4 cup water mixed.
Lay the wrapper like a diamond with a corner pointing at you. Place about 3 Tbsp of filling into each egg roll wrapper, across the center (in a line between the two middle corners), then fold bottom corner over filling then both sides, then use finger to apply paste along the edge of top corner and roll the filled wrapper over the pasted corner. Press anything that didn’t seal down and it’s ready for frying.
Side note: I work in batches because egg roll wrappers dry out quickly (not as bad as wonton wrappers) so I make like seven at a time and fry because I can fit that many in my skillet
Fry in a pan with 3/4 inch of vegetable oil in pan, after first side is browned (about 1 minute) turn and brown other side.
Place finished egg rolls on paper towel. Serve with your favorite dipping sauce. *Sadie suggests plum sauce 😉