Egg Rolls

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About 5 years ago I just moved to my new apartment in Flatbush! So I was having a housewarming and wanted to service something different. My BFF, Ebony, came over early to help me prepare! Talking about a nervous breakdown! LOL! I couldn't find my cook book and I was going crazy! All my friends and family arrived and I was still in the damn kitchen cooking! SMH! I didn't have time to take pics because I had too many things to do. We looked every for these egg roll wrappers and couldn't find them. I can't remember if we settled on spring rolls or what but we couldn't get the damn things to stay close! After awhile, we just gave up and put the mixture in the freeze and continue preparing the rest of the meal! I was getting frustrated because everyone wanted to hang out in the kitchen and I can't stand anyone in the kitchen when I'm cooking! I knew they just wanted to talk and hang out but I didn't have time for that! Anyway, one of my friends, Kemo which is more like a brother to me, found my cook book and all was saved! LOL!

We ended up having a wonderful time! Good food, drinks, music....the night couldn't have turn out any better! I sure do miss my friends and look forward to hanging out with everyone soon! Love you guys!

I did find the egg roll wrappers when I went back to this recipe to try it again! This time I used chicken instead of pork and they were delish!!! This is a great appetizer! BTW...I ended up throwing out that pork mixture about a week later! I knew I wasn't going to make it anytime soon. LOL! Sorry...forgot to take pics that time too! Next time...

Ingredients:

1/2 lb Pork, boneless, cut julienne (I used boneless/skinless chicken breast)
1 onion, small, sliced
1 cup cabbage, green or Chinese-shredded
2 Tbsps vegetable oil
1/2 cup mushrooms, sliced
1/4 cup sprouts, bean or alfalfa
1/4 cup currants
1/4 cup almonds, slivered
1 tsp cornstarch
2 Tbsps sherry, dry
1 Tbsp soy sauce
1/2 tsp ginger
12 egg roll wrappers
Oil for deep frying (I used peanut oil)

Saute the pork or chicken, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 Tbsps water, and combine with sherry, soy sauce and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool.

Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping tsp of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal.

Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.

Adjust time for browning. If rolls are frozen, let them thaw before cooking. Heat the oil to 275 degrees and fry the egg rolls, 4 to 5 at a time, until golden brown and crisp on all sides.

Frying will take about 4 to 5 minutes; turn rolls once.

Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce.

Enjoy!


Jill's Comfort Zone