“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.