Friday, March 5, 2010


What seems like a million years ago my sister Peggy wrote her egg roll recipe down for me..I still have that same piece of paper today although pretty yellowed and stained from overuse. I have added a few things and taken some away. Make this one our own by using vegetables or proteins that you's always great.


2 tbl canola oil plus 2 cups

2 cloves of garlic minced

6 oz 16-20 count raw and deviened shrimp chopped (you could use cooked frozen too)

1 lb ground pork

2 cups finely chopped baby bok choy

2 carrots grated on a cheese grater or in a food processor

1 can sliced water chestnuts drained

1/4 cup soy sauce

1 tsp salt

dash of sugar

1 tbl creamy peanut butter

1 pkg egg roll wrappers

1 egg

Jar of sweet and sour sauce

Heat 2 TBL oil in a pan or wok over medium high heat. Add garlic and cook for 30 seconds. Add pork cook til brown add shrimp, bok choy, carrot water chestnuts cook til tender. Add soy sauce salt and sugar. Cover and let simmer for 5 minutes. Add more soy sauce if needed.

Drain mixture thoroughly in a strainer making sure all excess liquid is out. Transfer to a bowl and mix in peanut butter.

Beat egg in a small bowl. Position egg roll wrapper on a diagonal or diamond shape on a plate. Put 1TBL egg roll mixture at end closest to you. Fold bottom corner facing you up over mixture. Fold in left and right sides of the wrapper to ensure no mixture can escape. Then continue rolling until you reach the other end. Dab a bit of egg wash on the end and fold up to seal the egg roll. Repeat until you run out of wrappers or mixture. This recipe should make about 20 egg rolls.

Put 2 cups of oil in a pan or wok. Heat of high heat until about 375 degrees. If you don't have a thermometer, put a bit of bread in the oil...when it starts to sizzle it is hot enough. Put a few egg rolls in the oil and turn until all sides are browned. Remove and drain of paper towels. Serve with sweet and sour sauce....frankly homemade sauce tastes exactly like store bought so WHY BOTHER!!

I make these for Super Bowl Sunday every year and never is a single one leftover.



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