My mom says I was Chinese in a previous life. I love Chinese food! Egg rolls, for me, have been that elusive recipe. So I searched a ton of egg roll recipes and came up with my version! Enjoy!
4 tablespoons of toasted sesame seed oil
2 pounds of ground chicken or turkey (you can use pork if you wish)
1 large onion, chopped finely
2 teaspoons of soya sauce, low sodium
10 cloves of peeled, fresh garlic, put through the food processor
2 tablespoons of ginger, put through the food processor (the chunk should be about 1.5 inches long)
10 large mushrooms, washed and put through the food processor
2 carrots, peeled and put through the food processor
1 medium head of nappa cabbage or suey choy, sliced thinly
1 large can of bean sprouts
In a large wok, place the toasted sesame seed oil, ground meat, onion, garlic, ginger and soya sauce. Cook until the meat is crumbly. You will have to chop it up with a wooden spoon as you are cooking it. Add the mushrooms and mix into the mixture, cook for 4 minutes. Add the carrots, cabbage and bean sprouts, and cook until the cabbage is wilted.
Take your mixture off of the stove and drain off the extra juices. Next roll up your egg rolls.
How to roll egg rolls link
If you look closely, you will see that the egg rolls are on baking pans lined with cling wrap. I pop mine into the freezer and once frozen, they are put into plastic bags for easier storage. We bake our frozen egg rolls on a pan sprayed with cooking spray and brushed with either toasted sesame oil or olive oil and baked for about 40 minutes or until they are browned and warmed through (350F).
We serve ours with plum sauce. Yum!