Crispy Egg Rolls

Egg rolls are said to be a good snack food when served by themselves or when guests come to visit. Egg rolls are also a traditional meal when served at any party or wedding in Asia. Each Asian country has its own recipe for making egg rolls. I created this simple egg rolls recipe using most of the easy-to-find ingredients. It is not Chinese or Vietnamese, but it is wonderful nevertheless.

Ingredients:
For the filling
3 cups roasted chicken, thinly shredded (Costco)
1 lb small shrimp (Costco)
6 shitake mushrooms, soaked in water
1 small dry fungus, soaked in water
1cup water chestnuts, chopped
2 cup cabbage, thinly sliced
1 cup carrots, thinly sliced
1 cup bean sprouts
1small red onions, thinly sliced
2 cloves garlic, minced
3 green onions, finely chopped
1/4 cup cornstarch
Salt, pepper and soy sauce to taste (2 tbs or more)

The wrapping
25 spring roll wrappers, thawed at room temperature
3 tbs flour mixed to a paste with water

Dipping sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tsp hot chili sauce
1 tbs sugar
2 tsp sesame oil
Vegetable oil for deep frying

Directions:
To make the filling:
Drain both of the soaked mushrooms. Cut off and discard stems. Finely slice the caps.
Heat oil in the wok and quickly stirfry the onions and garlic. Add sliced mushroom caps, water chestnuts, cabbage, carrots and bean sprouts and shrimp (if uncooked shrimp). Season with salt, soy sauce, and pepper. Remove and place in a large mixing bowl. Stir in chicken. Add cornstarch and green onions and mix well.
Separate the spring roll wrappers.

Place a wrapper on the work surface with one corner nearest you.

Spoon some of the filling onto the center of the wrapper and fold the nearest corner over the filling.

Smear a little flour paste on the open end of wrapper.

 Fold the sides to the middle and roll up.

 

 

Repeat this procedure with each new wrapper until all the ingredients are finished.

Deep fry the egg rolls in batches in oil heated to 375° until they are crispy and golden.

 Place on paper towels to absorb excess oil and serve with dipping sauce. Uneaten eggrolls freeze well.