I just love good Chinese take out and egg rolls are one of my favorites. I especially love egg rolls that are made with bean sprouts rather than cabbage. I’m sure my attempt at egg rolls will make every Chinese person laugh, but I did enjoy eating them. Making them is not as hard as you think – it’s all prep ahead of time. I made mine vegetarian, but you can certainly add cooked shrimp or pork.
1 carrot, julienned
3 scallions, slivered
1 cup julienned green beans
1 cup chopped mushrooms
2 cups bean sprouts
1 tablespoon shredded fresh ginger
2 tablespoons soy sauce
2 tablespoons light oil
12 – 14 egg roll wrappers
1 egg, lightly beaten
Salt and pepper to taste
1 cup cooked shrimp, cut into pieces
1 cup ground pork, browned
Start by preparing the vegetables (this takes the most time). Cut the carrot and green beans into thin, long strips. Slice the green onions, cut the mushrooms into cubes and shred the ginger. Once all the vegetables are prepared, heat the oil in a pan and add the ginger. Cook for one minute and add the carrots, mushrooms and green beans. Cook for 2 to 3 minutes, or until tender, and then add the scallions. Cook for an additional minute and add the bean sprouts and soy sauce. Season with salt and pepper to taste and transfer to a sieve to allow and juices to drain out. Note: if you are using shrimp or protein, cook in a separate pan and add to the mix in the end.
Brush the egg roll wrapper with the egg and add a heaping tablespoon of the drained filling in the middle. Wrap one side over the mix, followed by the other side to create an envelope. Seal the edges and set aside until ready to fry.
Heat the oil in a wok or deep fryer to 350°F. Deep-fry the egg rolls, three at a time for 2 to 3 minutes or until golden brown and crisp. Drain on a paper towel and serve while warm with sweet and sour sauce.
Makes 12 to 14 egg rolls.