Egg Rolls

This is the way I make egg rolls every Ramadan. They're easy although a bit time consuming, but are great for making in mass quantities and freezing in little zip-lock bags.

I don't use exact measurements, just throw stuff in and taste-test-adjust along the way, so I will try to give a decent estimate of the measurements.

Ingredients:

1-2 lbs ground chicken

about 2 cups of shredded cabbage

2 cups of shredded carrots or carrot sticks

1 cup bean sprouts

1-2 cups sliced green onions

you can also add any of the following:

peas, beans, mushrooms, chopped up baby corn, bamboo shoots or water chestnuts

Soy sauce (a lot. like 1/3 cup at least)

a few tablespoons of red chili paste/sauce/flakes

2 tbsp ginger-garlic paste

1 tbsp ground black pepper

2 tbsp oyster sauce (optional)

salt to taste

samosa/egg roll wrappers

In a large wok, heat very little oil (about 2-3 tbsp) over medium-high heat. Add the ginger-garlic paste and fry for about 30 seconds. Add the chicken and stir until no longer pink. Add the veggies except the green onions and peas if you're using them. Add all the seasonings/sauces and cook over high heat, stirring, until ALL the water has evaporated. If there's too much stuff in the pan and it's taking forever you can transfer it all into a large bowl, and sautee small amounts of it at a time until it all dries up. Add the peas and green onions at the very end. When the filling is done, spread it out onto a baking sheet to let cool.

Mix a few tbsp of all purpose flour and water to form a pancake-batter consistency. Carefully pull apart the sheets of egg roll wrapper. Place a wrapper in front of you with a corner pointing in at you. Place about 1 tbsp or so of filling in a rectangular shape near the bottom of the corner nearest you. Carefully fold the bottom corner over the filling and give it ONE tight roll. Fold in the sides, gently but tightly and then finish rolling the rest up. There should be a corner point on the outside. Spread a bit of the all-purpose mixture on the inside of the corner and smooth it down. The flour mixture dries pretty quickly and holds it all together. Place the folded egg rolls on a cookie sheet in one layer and freeze for about 20-30 minutes then you can put them all into zip-locks for easier storage. When you're ready to eat'em, do not thaw! Just deep fry until golden brown OR bake for a few minutes on each side for a healthier version. :)