Everyone who knows my family decently well... knows my mom makes the world's best eggrolls. They are amazing. I can't eat eggrolls out because I've been spoiled my whole life... and the eggrolls just don't compare.
My mom makes them every year during the holidays... its a tradition. Except my mom has decided she doesn't want to do it anymore... so I had to learn. I needed eggrolls! Me and the man were playing host to a bunch of people... so it proved a good opportunity to make something... I decided I'd give it a try.
Cooking Is Hard For Me...
I'm not a great cook. I've just started really trying in the last couple of years... finally not seeing it as slave labor and more as fun entertaining. My mom is an amazing cook... after some time on my own... and being far from home... I wanted those familiar foods. I was tired of eating crap. Plus, I'm getting old... I find pride in being able to make something people like to eat.
My mom gave me the quick and easy version of the family recipe. Point is... she would normally use the food processor to shred the cabbage and carrots. She dumbed it down for me... telling me to just buy the cole slaw mix because the less work I have to do... the more likely I'll do it. eeek. I get impatient and frustrated easily in the kitchen.
It's pretty easy... up until you actually have to roll the eggrolls. Rolling them is a tedious... obnoxious process... which made me understand why my mom hates making them. I didn't even eat them... I was so over them by the time I was done. It's not hard... just a pain in the behind.
Disclaimer: I am sharing the basic recipe MINUS the top secret ingredient. I think they will still taste good minus the top secret ingredient... they just won't be as good as mine ;)
- bag of cole slaw mix
- 1 lb ground beef
- eggroll wrappers
- 3 or 4 green onions
- 1 tsp sesame oil
- garlic powder
- black pepper
Part 1: Making the mix
- Season the ground beef with garlic powder, black pepper and salt... brown meat.
- Slice about 5 stalks of celery really thinly.
- Throw cole slaw mix and celery in the pan with the meat once it is browned... season some more. Cook until the cabbage is almost done. Saggy cabbage = gross. The frying process will finish off the cooking.
- Add the green onions.
- Add the sesame oil and mix.
- Let the mix cool off.
Part 2: No pain no gain... this part stinks.
- Put the mix in a mesh laundry bag. Push the mix into a corner and basically wring the bag so that all the water in the mix comes out. This takes a little elbow work.
- Prep your egg wash. Crack raw egg in a bowl and mix... just like you would for scramble eggs.
- Put a heaping tablespoon of mix into the center of the eggroll wrapper. You want it to look like a diamond in front of you. Take the top corner and pull it down over the mix and tuck it under. Put egg wash on the edge of the two remaining sides. Then fold the right and left corners in. Seal it all with egg wash. and roll it up. Seal more with egg wash. Do this as many times as you can stand it. It's terrible... so if you need to take a break... take a break.
- Put the eggrolls into warm vegetable oil to fry. You want to put them in... the side with the most folding showing on the bottom... so you seal it and it doesn't open up in the oil. Once it looks like it's a light tan... flip.
- Cool off on a paper towel covered tray.
I realize this may seem a little complicated... the folding and all... so I'm going to make a video of it all next week when I'm at work and have a camera handy. I'll post it to youtube and eventually put up a link here. If you have questions... feel free to ask. They're amazing... so ENJOY!!!