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Egg Rolls and Spring Rolls (Great for the Freezer!)

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“From "Chinese Cooking the American Way". My mom wasn't much for cooking, but she would make these for me every year on my birthday during my teen years - I always requested them! When I moved out, she gave me the cookbook. I no longer eat egg rolls in restaurants - these are so much better! My kids love to help roll them up - it becomes quite an event when we have them! They freeze very well - my mom used to make up a batch and freeze them in packages of two so that we could take out a couple here and there as we wanted them. It was just the two of us, so that worked well. I have a family of five, so have to double the recipe if I want any left for freezing...These days, I'm always trying to cut fat and calories, so will often set aside some of the filling for myself before making the egg rolls - it's so yummy that it satisfies me and saves my waistline from the frying! Times are a guesstimate, as there are no times listed in the recipe for things like marinating (not included in time estimates) and sauteeing the veggies - and I haven't actually timed myself when I've made them in the past. The next time I make them, I'll try to remember to write times down....the amount of egg rolls will vary depending on how much filling you use for each one. The recipe yields 30-35 according to the cookbook; however, I usually end up with between 18-24 because I put more filling in them....if you do also, you won't need all of the egg roll skins......”

Ingredients Nutrition


  1. Marinate meat with seasoning; set aside.
  2. Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.).
  3. Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.).
  4. Add seasoning for vegetables; toss to coat.
  5. Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp.
  6. Toss quickly for another minute.
  7. Remove from heat.
  8. In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls.
  9. To Assemble:
  10. Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!).
  11. Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder.
  12. Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges.
  13. Roll into a complete cylinder shape. Press firmly to seal.
  14. To freeze:
  15. Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze.
  16. Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing).
  17. To Cook and Serve:
  18. Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.

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