It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is EGG ROLLS from KAREN’S KITCHEN!!

I love egg rolls, any way I can get them. The wonderful thing about this particular recipe is that you can make your own egg roll wrappers. So, making these doesn’t depend on whether you have any store-bought wrappers. Of course, you can skip right past that part if you have them handy. It IS more work to make your own. That said, this is a wonderful recipe. Tasty and easy to pull together, just a bit time-consuming. Of course, this only makes eight. Who only makes eight?! You might have to double the recipe unless you don’t want to share. Wink.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 733 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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EGG ROLLS
[From Karen’s Kitchen]
[Makes 8]

Dough:

1/2 lb. flour
1-1/2 cups water
Salt
1/2 tsp. peanut oil

Filling:

1/2 lb. green cabbage, chopped
1 leek, chopped
1 medium onion, coarsely chopped
1 (8 oz.) can bamboo shoots
1 (4 oz.) can mushrooms
4 T. oil
4 oz. ground beef
4 oz. ground pork
2 cups fresh bean sprouts, coarsely chopped
4 T. soy sauce
2 T. Sherry
Salt
Cayenne Pepper

Peanut oil
Beaten egg yolks
6 cups oil for frying

To prepare dough wrappers: Place flour in a  bowl. Slowly stir in water, always stirring in the same direction. Add salt and 1-1/2 tsp. peanut oil and cover the bowl. Let rest for 30 minutes.

Meanwhile, prepare the filling. Wash and drain cabbage & leek, then cut into thin slices. Chop onion. Drain bamboo shoots and cut into fine strips. Drain and coarse chop the mushrooms.

Heat 4 T. oil in a skillet and add ground meats; cook until lightly browned. Stir in cabbage, leek, onion, and bamboo shoots. Cook for 5 minutes. Add mushrooms and bean sprouts and cook an additional 2 minutes. Season to taste with soy sauce, sherry, salt, and cayenne pepper. Remove from heat and set aside.

Brush 8-inch skillet with peanut oil. Pour in 1/8 of egg roll dough, and tilt the skillet to spread the batter evenly. Over low heat, cook until set. Turn onto a moistened paper towel. Cover with another moistened paper towel. Continue until all dough is used up.

Cut egg roll rounds into 6″ squares. Divide the filling among the 8 egg rolls. Fold 2 opposite corners toward the middle. Starting with the corner closest to you, roll up the egg roll. Brush the inside of the opposite corner with a small amount of beaten egg yolk. Seal egg roll. Repeat with the next egg roll.

Heat oil in a frying pan. Add rolls and fry until done. Put paper towels on a cake rack; place egg rolls on the rack and drain. Keep warm.

NOTE: I recommend that you do all of the chopping and slicing and get the rest of the ingredients handy so you don’t have to hurry to make the filling.

Happy Eating!