I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, October 14, 2010

Egg Rolls with Dipping Sauce

Normally I can't have egg rolls in a restaurant because I never know if they have shrimp in them or not (allergic). Making my own, solved this problem.

(serves 8)

*1/8 pound ground pork
*1 1/2 teaspoons ground ginger
*2 teaspoons garlic powder
*1 quart corn oil for frying
*2 tablespoon all-purpose flour
*2 tablespoons water
*4 cups cabbage, shredded
*2 stalks celery, chopped
*2 carrots, shredded
*1/2 valdia onion, chopped very fine
*8 (7 inch square) egg roll wrappers

~Mix ginger & garlic powder to pork sausage.
~In a medium skillet cook pork mixture, stirring, cook until no longer pink. Set aside.
~Steam cabbage, celery onion, & carrots for , set aside.
~In a large skillet heat (Iuse an electric frying pan) oil to 375 degrees.
~In a bowl, combine flour and water.
~Stir until they become a paste.
~Mix together cabbage mixture & pork mixture.
~Take one egg roll skin and lay it flat, with a corner facing you.
~Place about 1/4 cup of cabbage mixture on center of egg roll.
~Fold corner facing you, up over the mixture
~Fold left & right corners toward the center and continue to roll.
~Brush a bit of the flour paste on the final corner. It will help seal the egg roll.
~Gently place egg rolls into heat oil and fry, turning occasionally, until golden brown.
~Remove from oil and drain on paper towels, or on a cooling rack.

-Substitute pork sausage for shredded chicken
-Substitute pork sausage for shrimp, chopped
-Substitute pork sausage for ground turkey
-Add 1/4 cup water chestnuts
-Add 1/4 cup mushrooms
-Add 1/4 cup fresh sprouts
-Add 1/4 cup fresh broccoli sprouts
-Substitute cabbage & carrots with coleslaw mix

Vegetarian Version:
Just omit the pork, and all the veggies and some listed in the variation section.

Helpful Hint:
Only wrap a few at a time or the wrappers will get soft and soggy.

(serves 8)

*1/8 cup white sugar
*1/8 cup brown sugar
*1 tablespoon white vinegar
*1/3 cup water
*1 tablespoon soy sauce
*1 teaspoon ketchup
*1 tablespoon cornstarch

~In a medium saucepan, mix all the ingredients.
~Cook over medium heat and bring to a boil.
~Stir continuously until thickened.
~Remove from stove, let cool.
~Refrigerate for at least 4 hours, to help the flavors blend.

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