Carla's deep-fried egg rolls are filled with a perfectly seasoned combination of cabbage, green onions, and chopped meat or shrimp.
Shredded cabbage and green onions are seasoned and stir-fried before rolling in egg roll wrappers.
Add shredded carrots or other vegetables to the filling and use your choice of chopped meat or shrimp.
See Also: Pulled Pork Egg Rolls, Baked or Fried
- 2 tablespoons peanut oil
- 3 to 4 cups cabbage (shredded)
- 3 green onions (sliced crosswise thinly)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 cup meat (and/or shrimp, cooked and chopped meat)
- 1 package egg roll wrappers
- Put the peanut oil in a 12-inch (or larger) wok or a 12-inch (or larger) skillet. Add cabbage and green onions and toss with oil to coat.
- Place the pan over high heat and stir-fry for about 3 minutes, or until cabbage is limp. Add the soy sauce, brown sugar, and chopped meat or shrimp and continue stir-frying for 1 minute, or until the vegetables are cooked as desired.
- Let the vegetable and meat mixture cool a bit and then fill the wrappers according to the directions on the package.
- Meanwhile, heat peanut oil in a deep fryer or add about 2 inches of peanut oil in a deep skillet or saute pan. Heat to 370 F.
- When all of the egg rolls are rolled, add some of them to the oil; do not crowd. The more you put in, the more it lowers the temperature of the oil. If the temperature does not recover quickly, the egg rolls will absorb more oil.
- Cook until the wrappers are golden brown, about 1 to 2 minutes. When they look almost as browned as you want them, remove them with a slotted spoon and drain on paper towels. Serve with sweet and sour sauce and/or mustard.
- The reason the amount of cabbage was listed as 3 to 4 cups is because you want to fry the cabbage rather than steam it. If the pan isn't big enough, the cabbage will steam and there will be too much liquid in the filling when it is done, so you might want to play it safe and use only three cups. If you do end up with a more liquid filling, simply put it into a colander set over a plate or in the sink and let it drain.
- Also, you should probably make about 3 batches of the filling to use up one whole package of egg roll skins.
- The sweet and sour sauce we use is Ty Ling brand. I have made my own, but I prefer theirs by far. The Chinese mustard is nothing more than dry mustard mixed with water to the consistency you prefer and then let to sit for 15 minutes, but I just think it's handier to have nothing else to make besides the egg rolls.
- I know that this filling doesn't sound like much, but it truly does make a delicious filling. The whole extended family loves these egg rolls. I usually make 60 - 80 of them. And of course you can play around with the recipe, adding any number of shredded veggies and stuff.
- Good luck! I hope this was helpful!