Since we are finally having our lemon chicken today, I decided to make egg rolls to go with it.
To get started you need a half pound of ground meat. I used pork, which I ground myself.
2 cups finely chopped or grated cabbage
1-2 carrots grated
3 spring onions finely chopped
Egg roll wrappers
Hoisin sauce ( see comments)
2 tbsp minced ginger
Brown the ground meat with a little dribble of soy sauce.
After I brown it, I put it back into the food chopper to grind finer.
Return to the skillet and add the cabbage, carrots and spring onions. Saute for 2-3 minutes.
Remove from heat and allow to cool.
Take the egg roll wrapper and lay it caddy corner so it makes a diamond shape. Place 2 tbsp. of filling into the center of the wrapper.
Take the corner closest to you and fold it over the filling mixture.
Dip your finger in water and moisten the tip just folded so it sticks to the other part of the wrapper.
Fold the sides in and moisten those to stick also. Continue rolling and secure the last corner. Continue making the remainder of the egg rolls. This batch made 11.
Since our family will not eat them all at one sitting, I parbake them for 5 minutes on each side at 400 degrees. Freeze until needed. When desired, deep fry for 2-3 minutes.
Happy Chinese New Year!
I will be back later today with our regular Menu Planning Monday.