Tag Archives: Chinese cooking

My husband has been the Chinese chef in our household for years! He has developed the recipe for the world’s best egg rolls. I have not been able to find an egg roll that I enjoy more than his delicious recipe.world's best egg rolls Yes it is a bit time consuming but so worth the effort. The filling can actually be prepared ahead of time as it should cool before attempting to fill the wrappers. Once the wrappers are filled you should cook them right away. These delicious egg rolls should be eaten immediately!

 

World’s Best Egg Rolls

 

Ingredients:

 

2 pkgs of egg roll wrappers

1 lb. pork sausage

1 lb. shrimp

1 head of Napa cabbage

1 can of bamboo shoots

1 can water chestnuts

1 bunch of green onions

1 small garlic bulb

1 ginger root (match size of garlic bulb)

1 carrot

1 celery stick

2 bottles of peanut oil, enough for deep fry in wok

 

Sauce mixture (combine in large bowl in this order)

2 Tb cornstarch

2 Tb water

4 Tb soy sauce

4 Tb vinegar

4 Tb rice wine

4 Tb sesame oil

½ cup of chicken broth

2 tps black pepper

Add in finely chopped green onions

Let sauce mixture sit while you prep the rest of the items

 

Directions:

 

Make the sauce mixture first and let it sit while you prepare the egg roll filling.

 

Prepare the egg roll filling.  Chop garlic and ginger very well and put in bowl. It should look like a lot.

 

Chop all vegetables into small pieces. I put the cabbage in one bowl, the rest of the veggies in another bowl.

 

The trick for a good filling is to cook with a very hot wok. Heat wok and add just enough oil to coat (about 2 Tbs) and to cook half the garlic/ginger. Stir-fry half the garlic/ginger until lightly brown, to infuse oil. Add pork sausage and cook until crumbled and done. Remove sausage to drain in colander, leave remaining oil in wok. Add shrimp to wok and stir fry until done. Combine shrimp with pork sausage.

 

Heat wok again and add enough oil to coat, stir-fry the other half of garlic/ginger until lightly brown, to infuse oil. Add veggies and cook for 1-2 minutes, then add cabbage and cook vegetables until tender, about 3-4 minutes.

 

Pour sauce mixture into vegetables and cook until sauce thickens. Add pork and shrimp mixture and stir until everything is coated with sauce. You may want to cover and cook a few more minutes if the veggies don’t look done. Remove and cool. It is much easier to work with a cool filling than hot.World's best egg rolls

 

Heat peanut oil, enough to cover 3-4 egg rolls for deep frying, while assembling rolls.

 

Mix 1 Tb of water and 1 Tb of cornstarch in a bowl to seal the wrappers. Roll up a heaping tablespoon of egg roll mixture in each wrapper, seal with dab of cornstarch and water.World's best egg rolls

 

Deep fry 3-4 rolls at a time.World's best egg rolls

 

Serve immediately with sweet & sour sauce, or mix equal amounts of soy sauce and cider vinegar together in small bowls for dipping.World's best egg rolls

We have never tried freezing these world’s best egg rolls but they are delicious heated up the next day for lunch!World's best egg rolls

Earlier this week I told you how to store ginger. One of our favorite recipes that uses fresh ginger is another recipe adapted from our beloved Pei Mei’s Chinese Cookbook. You can use any green vegetable such as Bok Choy or broccoli. I use a large shallow non-stick pan to cook this meal and use less oil then the recipe calls for.

1 pound lean beef (flank steak)
15 pieces of scallions
15 slices ginger (quarter large)

Marinade:

½ tsp baking soda
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp water
2 Tbsp oil

Seasoning Sauce:

oyster sauce, sesame oil

Ingredients for seasoning sauce.

2 Tbsp oyster sauce
1 Tbsp water
1 tsp sugar
½ tsp cornstarch
½ tsp sesame oil

oil

1 pound green vegetable (bok choy, broccoli)
½ Tbsp wine
½ tsp salt
1 tsp sugar

Slice the beef very thin into 1” squares, put in a bowl and marinate for ½ hour at least (longer is better). Slice the beef when it is still partially frozen as you can cut it into very thin slices. Then add in 2 Tbsp oil and mix well.

beef, Chinese cooking

Remove any fat and slice beef thinly.

Chinese cooking, beef

Beef in marinade

 

 

 

 

 

 

 

 

 

Boil the green vegetable in boiling water for about 2 minutes. Remove from pan and stir-fry with Tbsp oil, season with wine, salt and sugar, set aside.

green vegetable, broccoli

Broccoli

Heat oil in wok add beef and stir fry until done. Remove beef and drain off oil from pan.

Use another 2 Tbsp oil to stir fry scallions and ginger,

ginger, chinese cooking

Thinly sliced ginger

Chinese cooking, scallions

Scallions

add beef, stir quickly over high heat, add the seasoning sauce.Beef and Broccoli, Chinese cookingbeef and broccoli, Chinese cooking Stir until thickened and heated through. Add broccoli.

 

 

 

 

 

 

Serve over rice and enjoy!

Chinese cooking, beef and broccoli

Beef with Oyster Sauce

Linked to MakeAheadMealsForBusyMoms.com Make-Ahead Meals for Busy Moms

Linked to Foodie Friday too!BWS tips button, GooseberryPatch, Saturdaydishes

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