Hooray! I am finally posting my mom’s eggrolls recipe! I also finally figured out how to post recipes properly so that they can be easily printed.
Here is a link to the recipe shortcode you can use: How to post recipes with a print link.
When I have a chance, I will look into how to turn the print link into a print button, but in the meantime, this works for me!
My Mom's Easy Eggrolls
- 1 lb. ground pork, ground beef, or a mixture of both
- 1/2 package frozen mixed veggies (12 – 16 oz package)
- 3-4 cloves garlic, minced
- 1 medium onion, chopped
- 2 Tablespoons soy sauce
- dash of pepper
- 1 egg, beaten
- 1 package of eggroll wrappers (30 wrappers)
- water (for wrapping)
Saute garlic and onions until onions become transparent. Add ground meat to garlic and onion mixture. Cook until meat is no longer pink. Add the frozen mixed vegetables to the meat mixture. Cover and simmer on low for 10 minutes.
Add soy sauce and pepper to filling. Simmer on low for another 10 minutes.
Place in colander to drain and cool. The mixture has to be nearly cooled down or wrapping it will be difficult.
When cooled, add beaten egg and mix thoroughly.
Separate eggroll wrappers from each other. Place 1 Tablespoon of mixture in the middle of each wrapper. Wet the edges with the water and roll. Freeze after wrapping in ziploc bags.
Do not thaw the eggrolls before cooking or else they will fall apart in the pan.
Cook frozen eggrolls in oil over medium heat until golden brown on one side. Flip eggrolls to cook the other side. Serve with sweet and sour sauce.
Some quick notes:
I posted a few weeks ago about my eggroll-making method. You can read it here. Here are a few hints though to make the recipe above even easier.
- Use garlic powder or dried minced garlic and dried chopped onion in place of the fresh garlic and onion.
- Instead of using the whole wrapper, cut or slice each wrapper in half across the diagonal (so you end up with two triangle-shaped wrappers instead of a square wrapper) and use a smaller portion of filling, about 1-2 teaspoons. These roll up smaller and are better for kids to eat. I think they are a bit crispier too! Sometime soon, I will post my mom’s recipe for tofu vegetable eggrolls. Those use the whole wrapper because vegetables take up a lot of space!
- I do not add an egg anymore to the filling before wrapping. I can’t remember why the egg is added but it might be to bind the filling together a little bit.
- When cooking frozen eggrolls, sprinkle flour into the oil in your pan. This will keep it from splattering as much while cooking.
- Here are a few of the products that I use for the eggrolls:
I might be posting again later today. I am taking three of my kids to the library and I am borrowing a copy of a cookbook from the Great British Bakeoff! I can’t wait to look through it!