Egg Rolls

Written by on in Appetizers & Dips, Ethnic Dishes

Way back in the mid 1960’s, as I was walking past my sister-in-law Helen’s mother’s house ,she came out munching on an egg roll that her mom Olga had just made. She spotted me and offered one to me . I enjoyed it so much I just had to have that recipe. I think I hounded my sister-in-law for months for that recipe and finally, I got it and have treasured it ever since. You can either use store bought egg roll wrappers or if you prefer bite size rolls, use won-ton wrappers. The recipe for Olga’s dipping sauce is included.

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Egg Rolls

Recipe by Diane Becker
Servingsservings

Ingredients

  • ½ lb. shrimp, cooked and chopped fine

  • 1 cup pork, cooked and chopped fine

  • 1 cup celery, chopped fine

  • ½ cup water chestnuts, chopped fine

  • ½ cup green onions with stems, chopped fine

  • 2 teaspoons salt

  • 1 teaspoon sugar

  • ¼ teaspoon Five spice (sold in Chinese market)

  • 1/8 teaspoon pepper

  • 1 Tablespoon melted butter

  • 1 Tablespoon peanut butter

  • ***Peanut oil for frying***

  • 1 beaten egg (for sealing the rolls)

  • ~~~~~~~~~~~~~~

  • Dipping Sauce

  • 8 Tablespoon Sugar

  • 8 Tablespoons Fish Sauce

  • 8 Tablespoons Oyster Sauce

Directions

  • In a large bowl, mix all of the ingredients (except the beaten egg) together with your hands.
  • Fill egg roll wrappers with the mixture.
  • Brush three edges of the wrappers with the beaten egg
  • Starting with the edge without the egg wash, roll up, making sure ends are tucked in, and firmly seal.
  • Fry in hot (but not smoking) peanut oil (375 degrees) for approx. 5 minutes or until golden brown.
  • Remove from oil and drain on paper towels
  • Prepare the dipping sauce by mixing the sugar, duck sauce and fish sauce together, and heat until sugar dissolves. 8. Refrigerate until ready to serve.

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