Homemade Egg Rolls
These are so yummy, and can be customized in any way you like. This recipe calls for ground meat, you could make these with a meat substitute if you would like or add some more veggies to bulk it up.
This recipe makes a large batch. However, these freeze wonderfully. After they are cooked, let them cool to room temperature, seal them in a freezer bag and take them out as you need. Just throw them in a 400 F oven for 15 to 20 minutes.
I love options as well, so I gave you two different cooking methods. The traditional frying method or baking. Both create wonderfully crispy egg rolls that your whole family will love. Significantly better than take out or what you buy frozen at the store!
Ingredients:
2 teaspoons olive oil
1 pound ground meat of choice
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
1 tablespoon lemongrass paste (optional)
½ teaspoon red pepper flakes
2 leeks, chopped
½ onion, chopped
1 cup carrots, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
About 12 egg roll wrappers
Spray oil for baking or oil for frying
Instructions:
Heat olive oil in a large pan over medium high heat. Add ground meat and season with salt and pepper.
Cook, breaking up the meat until meat is browned and cooked through. Add the onion, garlic, ginger, lemongrass, and red pepper flakes. Cook for a minute.
Stir in the leeks and carrots. Add a ½ cup of water to the pan mixed with soy sauce and cook until all the water has evaporated (about 5 minutes). Add sesame oil and remove from heat.
Let cool to room temperature.
Spoon 2-3 tablespoons filling into each wrapper. Fold according to the package directions. Use water to seal the edges of the egg roll so the filling does not leak out.
Option 1 Fry: In a large pan, pour about 2 inches of oil in the bottom. Heat to 350 degrees F. Fry 3 to 4 egg rolls at a time (depending on the size of your pan), turn occasionally until browned all over, approximately 3 to 5 minutes. Drain on paper towels.
Option 2 Bake: Heat oven to 425 degrees F. Arrange egg rolls on a large baking sheet. Coat each egg roll with a thin layer of cooking spray and bake for 15 to 20 minutes, until golden brown.
Serve with dipping sauce of your choice.