Egg Rolls

By á-8151

Ingredients

• 5 lbs. Extra lean ground beef or ground turkey or mixture
• 1/2 Head green cabbage
• 1 Pkg. frozen petite peas (16 oz.)
• 1 Pkg. shredded carrots (12 oz.)
• 3 cloves of garlic , chopped fine
• 2 cans chopped green chilis (4 oz. each)
• 1 cup loose grated ginger root
• 4 eggs, 1 is used for sealing wrappers
• 5 Pkg.s egg roll wrappers
• 1 Pkg. rice or mung bean noodles (saifun or maifun)
• 2 med. onions
• Seasoning salt such as Johnny's
• Pepper
• Soy sauce
• Canola oil for frying

Details

Servings 100

Preparation

Step 1

In a large fry pan, or dutch oven, (I prefer a 12 inch cast iron deep dutch oven) add a small amount of oil, slightly brown garlic, add meats, chopped onion, season with soy sauce, seasoning salt, pepper and 1/2 the grated ginger. Brown the meat mixture, reduce the liquid in pan. Drain.

At this point, using a very large mixing bowl, (18 inch stainless) place the meat mixture.

Shred cabbage thinly and saute, next add the carrots, and rest of ginger, don't over cook. Strain and add to meat.

Cook noodles until done, strain, cut into smaller lengths, and add to bowl.

Cool mixture thoroughly, even overnight in fridge.

Add frozen peas, and 3 whipped eggs. Mix well, hands work best.

Whip one more egg to seal your egg rolls.

Lay out a wrapper, diagonally in front of you, dip finger in egg wash and wipe on the two edges away from you. Place 2 Tbs. of mixture in the middle of wrap, fold over your end, then the two sides, and roll.
Repeat 99 times.

Place finished product on wax paper lined cookie sheets, and freeze several hours before bagging up in gallon freezer bags. Place back into freezer until ready to use. Yes, you can fry them up fresh as well.

TO FRY: Heat canola oil to 325 degrees in cast iron dutch oven, cook until golden brown, drain on several layers of newspaper or paper towels.