Friday, December 30, 2011

Eggrolls


The wrapping takes a little practice but after a few you will probably get the hang of it.
The hands above are my 5 year old, after her second one she was wrapping as well as I was.
 




1 1/2 lb ground beef (chicken or pork work great too)
1/2 tsp. McCormick Szechuan Pepper blend
1 c. beef broth
1/2 c. stir fry sauce

1 head cabbage
3 carrots, grated
2 stalks celery, chopped
1 large onion, chopped

60 Egg roll wrappers 
(I used 3 packages I got in the produce section of Wal-mart)

Cook the ground beef with the pepper seasoning, crumbling really fine, until no longer pink. Add the broth and stir fry sauce and simmer until the liquid is absorbed. Put in a really large bowl. 

Cut the cabbage into quarters, slice really fine, then cut across so you have small shreds. Toss with the cabbage. In a large pan cook the onions without water or oil, over medium heat, until starting to soften. Add the cabbage mixture and let cook, stirring every 5 minutes or so to avoid browning and to make sure it gets cooked all the way through. About halfway sprinkle the top with salt, stir and taste for seasoning, adding more salt if needed, making sure not to add too much or you wont be able to add soy sauce later. 

When the cabbage is softened but not too cooked down, remove from heat and toss with the cooked meat. 

Place one egg roll wrapper at an angle, top with a scant 1/4 c. of meat and cabbage mixture. Roll, still at an angle, about half way, tuck in the sides and finish rolling. Dip your finger in water and wet the end of the roll before wrapping to seal it closed. You don't want to get them too wet though or else the wrapper will turn into a soggy, doughy messy that wont hold the filling.

Freeze - place all on a tray and freeze until solid. Then put them in an air tight bag and seal.

Eat now - Fry in hot oil for 2 minutes on each side. 




 




Come see all the other great recipes at Cast Party Wednesday



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