Egg Rolls
Makes 12 servings.
Filling
- 0.5 pound shrimp
- 1 teaspoon dry sherry
- 0.5 teaspoon cornstarch
- 1 pound skinless, boneless chicken thighs
- 4 tablespoons avocado oil
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 pound (mung) bean sprouts
- 2 cups celery
- 5 stalks green onion
Mix shrimp with sherry, cornstarch and 0.5 teaspoon salt. Stir fry for 1 minute then set aside.
If chicken is used, stir fry in 1 tablespoon oil, 1 tablespoon soy sauce, and 1 teaspoon sugar.
Dice celery. Cut onions into 1-inch pieces. Stir fry everything for 1 minute. Sprinkle with salt, 2 teaspoons soy sauce, and 1 teaspoon sugar. Mix well. Cool mixture completely.
Rolling
- 1 pound egg roll wrapper or lumpia wrapper
- 1 tablespoon flour
- 2 tablespoons water
- avocado oil
Wrap egg roll with about 4 tablepoons of filling. If using egg roll wrapper, seal with water. If using lumpia wrapper, seal with mix flour and water in a small bowl and seal with that.
Cook or freeze immediately after rolling, otherwise the liquid in the roll will dissolve the wrapper.
Frying
Fill deep frier with avocado oil and heat to 356 F. Deep fry egg rolls until golden brown. Serve hot or keep in 200 F oven until ready to eat.
Freezing
Place rolls on parchment paper on a baking sheet, spacing them out so they don’t touch. Once frozen, consolidate rolls into 1-gallon Ziploc freezer bags.