Making takeout at home is easier than you might think and it's a lot cheaper than at a restaurant. I made a batch of twenty egg rolls with this recipe, sealed them tightly in freezer bags and I can take them out one or two at a time or as many as I need. I made these vegetarian but you can add chicken, pork, shrimp or anything you like. They're just like takeout!
This is what you'll need:
- 20-24 egg roll wrappers
- 1 cup carrot, shredded
- 1 cup cabbage, shredded
- 2 Tblsp. onion, minced (not dried flakes)
- 1 clove garlic, minced
- 1 tsp. powdered ginger
- 2 Tblsp. hoisin sauce
- 1 Tblsp. soy sauce
- Salt and pepper to taste
- Oil for frying, peanut, vegetable or canola
In a large skillet or wok heat about 2 tablespoons oil over medium-high heat. Add onion and garlic, saute for 1 or 2 minutes until translucent.
Add cabbage and carrot and cook, stirring often, until veggies are soft, about 5-6 minutes.
Pre-heat 2 inches of oil in a deep pot (I use a deep pot to keep the splatter on the stove to a minimum).
Lay out 1 egg roll wrapper at a time and spoon about 1 ½ tablespoons of mixture in the center, from corner to corner.
Lift one corner up over the filling and turn in the sides, like and envelope. Dab water along the edges then roll up the rest of the way. If the wrappers rip, crack or tear, a little water will patch it up.
When all the egg rolls are wrapped up, carefully lower a few in the hot oil, don't overcrowd. You might have to flip them to get golden brown on all sides. Use a slotted spoon to remove egg rolls and place on a paper towel lined plate to drain.
Serve immediately with soy sauce, sweet and sour sauce or wasabi. They can be frozen and reheated.