Homemade Eggrolls
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Ingredients
- ¼cup dried soy beans
- 3tbsp soy sauce
- 1package egg roll wrappers
- Sesame oil
- 1cup celeryfinely chopped
- 1 small onionfinely chopped
- ½tsp jarred minced garlic
- 1cup bagged coleslaw salad
- 1cup mushroomsfinely chopped
- 1 green pepperfinely chopped
- ½cup water chestnutsfinely chopped
- 1cup fresh bean sprouts
- Oil for frying
Instructions
- Cover the soybeans in a small pot with water or your favorite stock and bring to a boil. Reduce heat to medium and simmer until the beans have absorbed most of the cooking liquid. With a food processor or a potato masher, work the beans into a mash. Mix with soy sauce and set aside.
- In a wok or frying pan, sauté the celery, onion, garlic, shredded cabbage mix, mushrooms, green pepper and water chestnuts in the sesame oil for approximately 5 minutes. Add the bean sprouts and turn off the heat source. Add the soybean mixture and mix all ingredients together. If making ahead, transfer the mixture to a bowl, cover and refrigerate.
- Lay the first egg roll wrapper flat and place 4 tablespoons of filling in the center. Moisten each edge of the square with a finger dipped in water. Fold the sides up as if it were an envelope. Press each seam to ensure that the egg roll is sealed shut. Proceed with the remaining egg roll wrappers.
- In a large frying pan or deep fryer, heat the rolls until they are golden and crispy. Drain on paper towels. The egg rolls can be kept in a warming oven for several hours. Serve with a favorite dipping sauce.
Recipe Notes
Don’t have wok? Looking to purchase one? Then read Foodal’s article on choosing the best wok for your kitchen.
