Carla's Egg Rolls
- 2 Tablespoons peanut oil
- 3 to 4 cups shredded cabbage
- 3 green onions, sliced crosswise thinly
- 1 Tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 cup cooked chopped meat and/or shrimp
Put oil in a 12" (or larger) wok or a 12" (or larger) skillet. Add cabbage and green onions and toss with oil to coat. Turn heat on high and stir-fry for about 3 minutes, or until the cabbage gets limp. Add the last three ingredients and continue stir-frying for 1 minute, or until done. (pick out a shred of cabbage and eat it to determine when it's done.)Let cool a bit and then fill the wrappers according to the directions on the package.
While you are rolling them, heat peanut oil. You can either deep-fry at 375 degrees or just put 1-1/2" or so of oil in a skillet. When they are all rolled, add some of them to the oil. (I put as many as will fit without crowding. Just remember that the more you put in, the more it lowers the temperature of the oil, and if the temp gets too low, the egg rolls will absorb more oil and be greasier than they would otherwise.) They only take a minute or two to cook - go by the color. When they look almost as browned as you want them, take out and cool and drain on paper towels. Serve with sauce or mustard.
Also, you should probably make about 3 batches of the filling to use up one whole package of egg roll skins.
The sweet and sour sauce we use is Ty Ling brand. I have made my own, but prefer theirs by far. The Chinese mustard is nothing more than dry mustard mixed with water to the consistancy you prefer and then let sit for 15 minutes.
I know that this filling doesn't sound like much, but it truly does make a delicious filling.