Step 2: cook 1 pound meat (whatever kind you want--pork, shrimp, ground beef, etc. I used ground beef)
- Fold sides in
- Roll up
- Brush the top triangle lightly (very lightly) with water. Continue until all egg rolls are assembled before beginning to fry.
- Heat oil in a large, heavy pan (I used my Lodge Dutch Oven with about 2 inches of vegetable oil (although I think peanut oil would also be a great choice).
- Heat oil to 375-degrees. I used a candy/deep frying thermometer to closely watch the temperature, turning the burner up or down as needed during frying.
The next day, I heated the leftover egg rolls in a 400-degree oven for about 10 minutes. In my opinion, they tasted even better this way. Some of the excess oil dripped out, and the egg rolls were very crispy still.
Here is a sauce recipe to try. This is not the typical red sweet-and-sour sauce you will find at the Chinese restaurants, but very good, nonetheless. (For a red sauce recipe, just Google it. Or try adding a few tablespoons of ketchup and a bit of clear corn syrup to this recipe--if you don't think corn syrup is evil, that is).
Sweet and Sour Sauce:
- 3/4 c. pineapple juice
- 1/4 c. vinegar (rice vinegar would be great)
- 1 T. soy sauce
- 1 T. cornstarch
- 1/4 c. brown sugar
- Mix and cook until it becomes transparent
Sure, these aren't as simple as ordering Chinese take-out, but they taste fabulous! Definitely worth the effort. And fun!
(P.S. I'm on Pinterest now. Find me here)