Recipe: Egg Rolls

My husby had a potluck this week and asked if I could make some egg rolls for him to take in! Like most people in my family, I don’t really have a set recipe. It goes something like ‘add a little bit of this and some of that’. But, for those that need more specifics, follow the recipe below.

What you need:

• 1 pound ground beef
• 2 garlic cloves
• 1 onion
• 4 carrots
• 2 celery stalks
• 1/2 cabbage
• 2 granny smith apples (I LOVE the sweet/sour taste these add)
• salt & pepper (to taste)
• 1tbsp shoyu (soy sauce)
• lumpia wrappers
• peanut oil (to fry)
• 1 large egg
• 1tbsp corn starch

Directions:

Mince garlic, onion, carrots, cabbage and apples in Vitamix (food blender) until mixed well.

In a large bowl, mix (I use my hands) ground beef with salt, pepper and shoyu. Mix in the minced veggies, making sure all ingredients are combined.

Whisk egg white and corn starch in small bowl, set aside.

Place approx 2tbsp of mixture onto center of lumpia wrapper. Fold from the bottom over the mixture, packing it tight (like a tube). Fold corners in from the sides, then roll the rest of the way. Lightly brush (I use my finger tips) the egg mixture across the top of the roll to seal.

Repeat till all the mixture has been used!

Heat peanut oil in wok (or frying pan deep enough to cover egg rolls). Place egg rolls into oil (careful it’s HOT), and fry till golden brown.