Mama’s Egg Rolls

These egg rolls are my huge families favorite. We all get in the kitchen and make these. Its so much fun!!. We have rolling contests to see who wraps the prettiest egg rolls, then have eating contests to see who can eat the most egg rolls!! Fun family times. Everyone is picking up specialty mustards to try for the next visit. Last week when we had them, I think we had 12 different mustards out!!! Our favorite? Amish dill mustard, champagne dill mustard and classic Dijon.

We usually quadruple this recipe, but we have a really big family. And these taste so good cold for a midnight snack or breakfast in the morning. You may think theres a lot, but they will go fast!!

The rule pretty much is 1 lb of ground pork to one package of egg roll wrappers (20) but it really depends on how much Bean Sprouts you put in. so, heres the basic recipe, you try it ands add more onions if you like, add less if you think its too much, etc for sprouts too. But try it this way the first time.

Ingredients

1 lb ground pork

1 package egg roll wrappers

1-2 bunches of green onions

1 cup soy sauce

2-3 cups of fresh bean sprouts (chopped finely) or 1 can if you cannot find fresh ones.

Handful of shredded carrots (optional)

Canola Oil

Parchment paper

Spray oil

Mustards of choice

Jams or jellies of choice, our favorite for over 20 years is Smuckers red plum jam

Process

Brown pork in a skillet, separating all clumps

Add chopped green onions until wilted

Drain off grease in a strainer

Add back to the pan and add 1 cup soy sauce, stirring occasionally to get fully incorporated. Let sit 5 minutes or so while you get your rolling station ready. (it doesn’t matter if it sits longer)

Drain off soy sauce

Add chopped bean sprouts and mix until fully incorporated

move total mixture back to the strainer and sit strainer on a bowl or pan to catch the run off

tear off a large piece of parchment paper. Spray with oil until fully covered. (this keep the egg rolls from sticking and tearing when you move them to fry.

Find a plate or a pie pan large enough for the egg roll wrapper to lay on the flat bottom

Add a few tablespoons of water to the plate, lay a wrapper on the watered plate, then flip it over. should be all wet. (getting it all wet helps keep the wrapper from tearing)

Put a heaping tablespoon or more in the middle of the wrapper see picture on rolling)

As you roll them you will figure out how much you can put on each one.

Put rolled egg rolls on the oiled parchment seem down (to further seal it)

Once all rolled, heat canolaoil on high until hot, them move to med high. Add egg rolls one at a time until you have a semi full pan.  They are hard to flip (they want to roll back over) so you may need to take a large spook and baste the top with oil, or just take your tongs and hold it under for a second or two.

Remove and lay on a sided cookie sheet covered with paper towels or a cooling rack to remove any extra grease

Let cool and serve with your favorite condiments. I used to serve with sides, but you really don’t need any!!

This is super easy!! Once you make them you will make more and more.

You can take pie filling and make desert egg rolls

You can fill with anything and everything. I once used left over pulled pork, chopped it up. Once used left over beef roast. Add shredded carrots or whatever you want.

If I cannot find sprouts, I use broccoli slaw. You can wilt in a pan or use it chopped up. It adds a fun crunch to it.