Cooking: Rockin' BB Egg Rolls
Looking for an interesting appetizer to bring to a party? Look no further! Try making these easy delicious egg rolls.
“It may be the way the cookie crumbles on Madison Avenue, but in Hong Kong it's the way the egg rolls.” ~Robert Orben
Every couple of months a group of girls known as "The BBs" get together to eat, laugh and catch up. I am lucky enough to be a part of this little crew and though I love to get together I always find myself a bit stressed as to what to bring. I consider myself to be a decent cook but for some reason I always bring food to the BB conventions that is pretty lame.
To the first gathering I brought a brie-phyllo dough debacle. It turned out sort of Hot Pocket-esque (meaning it was hot on the outside and freezing in the middle). Ugh.
To the second gathering I brought a dip that was just plain boring. For the rest of our get togethers I have brought something store-bought to avoid embarrassment but it always tastes, well...store-bought. I believe I have some sort of cooking stagefright when it comes to the BBs.
For this gathering I threw caution to the wind and tried something completely new. Egg rolls. The recipe seemed relatively simple, I have a deep fryer and I figured what the heck; If this one tanks too then I will just have to be forever known as "the one that brings the wine." To my surprise they turned out great!
The tell-tale sign of a successful recipe? I have to pry the plate out of my husband's hands. I managed to save just enough for my BBs.
Rockin' BB Egg rolls
- 1 pkg egg roll wraps
- 1 lb. lean ground pork
- 2 tsp ground ginger
- 3 cups cole slaw mix (cabbage & carrots)
- 1/4 cup chopped onions
- 2-3 tbsp soy sauce
- 2 tbsp water
- 1 tsp fish sauce
- peanut oil to fry
- Sautee pork and ginger in skillet until lightly browned.
- Add cole slaw mix, onions, soy sauce, fish sauce and water.
- Cook 2-3 minutes.
- Taste and add more ginger, soy or fish sauce as desired.
- Let mixture cool.
- Start heating peanut oil in deep fryer.
- Place egg roll wrapper in a triangular position on a cutting board.
- Spoon 2 tbsp filling into the middle.
- Wrap the bottom over the mixture then fold each of the sides in.
- Roll up and seal the top cover with a bit of water.
- Lay flap side down until ready to fry.
- Fry (make sure not to crowd them) in deep fryer until golden brown.
- Set on a plate lined with paper towels to drain excess oil.