Egg Rolls

Jul 22, 2019 | Cook

​So I was out and about today running errands and planned my last stop to be Panera Bread. Just as I was about to make my left turn towards their direction, I remembered I had ingredients to make egg rolls.  It was 11:30 and I was starving, so I quickly changed lanes and headed home.  Here is my recipe of quick and easy egg rolls.  I’ll give you the recipe but as you know, I don’t always measure when I’m cooking.  This can be made as a side with any Chinese meal but I chose to just eat them with some sweet and sour sauce and a 20 oz of Mountain Dew (my addiction).  I had enough left over for Thomas’ lunch tomorrow or dinner tomorrow night (with another dish, of course :-)).  Enjoy!

​​The recipe calls for one cup of Shitake mushrooms chopped but I just bought a bag of them because they were smaller than what I normally can find.  It calls for one crushed garlic clove and 1 tablespoon of ginger but I used garlic paste and ginger paste and used my judgement.
​​Combine the garlic paste, ginger paste, 2 tablespoons of sweet cooking rice seasoning, 1/2 teaspoon of worcestershire sauce, 1 tablespoon of soy sauce, and 1 tablespoon of pure sesame oil and sautee’ the mushrooms together until soft.  Add a pinch of salt, pepper, and sugar.
​​Add a bag of classic coleslaw to the shitake mushrooms and sautéed together until soft.  Then your ready to fill your egg roll wrappers.
​​Spoon in your filling at one corner of your wrapper, fold both ends over and seal the other point with water and fold over the egg roll.  
Add as much oil (I use Canola oil) as you would like to the pan that you sautéed your mixture in and cook until crispy.  Let drain and cool down in a bowl of napkins. 

​​Find your favorite sweet and sour sauce and enjoy your egg rolls!  You can also bake these at 350 degrees until crispy but I chose to fry mine.  I used enough wrappers to use up the mixture but you can also split your mixture in half for another day.  The wrappers will also keep in a freezer bag in the frig.  

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