How to Make Egg rolls that Everyone will Love

Egg rolls made easy with many different ingredients. Veggie Egg rolls are a thing of the past. Egg rolls with shrimp, chicken, and or Fish. Possibilities are endless. Try these first and then go crazy with different mixtures.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb ground beef or turkey
• 1/4 - 1/2 lb of tiny salad shrimp
• 1 small Onion
• 1 small can of water chestnuts
• 16 oz sprouts
• 1 package Egg roll wrappers
• 1/2 cup shredded Carrots
• 1 cup Soy Sauce
• 1 cup teriyaki sauce

1. brown ground meat when nearly done add all other ingredients except Wrappers and sprouts. Let all ingredients get into a mixture that is chunky and sauce is all mixed through the ingredients. Make sure all ingredients that are whole to dice of shred into small pieces.

2. Add Sprouts to warmed ingredients. Fold sprouts into the meat and veggie ingredients. As the sprouts warm they will become like a soft pasta.

3. Let this whole pan cool for about 30 minutes. While this is cooling get frying pan ready with 1 inch vegetable oil or frying oil of your choice.

4. Get Wrappers out of packaging. Leave in a stack in a diamond shape in front of you. Get a coffee cup of water and set it on counter above wrappers.

5. Drain mixture through a small holed strainer. Keep the sauce for a dipping sauce that is out of this world. Check mixture for a cooled temp to touch but not cold or hot. If mixture is to hot it will tear the wrapper as you wrap.

6. OK you are ready to roll.

7. Take a large pinch of mixture - about 1/2 of a deck of cards. Place it in the middle of a wrapper. Get finger tips moist with the water - Moisten the top corner of the diamond shaped wrapper - about top 1 inch. Take the bottom corner of the diamond and fold it up to the just below where you moistened the wrapper. Fold outside corners over what you just folded. Roll the egg roll from the bottom up. Make sure that the rolled part of the egg roll makes contact with the moistened corner this will make the egg roll stay together.

8. Complete the whole package of wrappers as indicated in prior step/

9. Warm oil as if you were going to fry up some chicken. If oil gets to hot be careful as oil will pop.

10. Watch carefully as you brown the shell of the egg rolls. You can brown many egg rolls in one pan, just be careful to watch carefully. Egg rolls brown up easily.

11. Place egg rolls on end to drain out extra oil. Use a few paper towels under them to make easy clean up.

12. All Done. The extra sauce that you drained can be put into finger bowls for a great dipping sauce.

13. Sub chicken, tofu or various other meat sources for the ground beef. Veggie can be changed to your liking. Add mushrooms, cabbage, celery, just about anything your family will like. Just remember to dice or shred all ingredients.

Tips & Warnings

• All ingredients can be found in any market and organic market. Check the Asian isle for soy sauce and other sauces. Many ingredients can be found low salt or a healthier choice for your special diet.
• Wrappers are usually found by the tofu.
• Watch oil temp - to hot and the oil will pop
• If mixture is to hot it will tear through the wrappers