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November 8: Lunchbreak - Eggrolls

Ying Stoller
Ying's Kitchen



1/2 -1 lb ground sausage or pork
1/2 cup chopped shrimp (optional)
dash pepper
dash salt
3 cups julienne cabbage
1 cup julienne carrots
1/2 cup julienne bamboo shoots
1 Tablespoon soy sauce
1 Tablespoon oyster sauce (don't use it when using sausage)
1/2 cup bean sprouts (optional)
1 pack of 20 egg roll wrappers
1 egg, beaten

Cook meat fully over medium heat, stirring often. When meat loses its pink, add shrimp and stir for 1 minute. Drain fat off meat and add one dash of pepper and salt (don't use them if using sausage) while cooking. When meat has been lightly browned, remove from pan and set aside. Heat 2 Tablespoons of oil over high heat in a preheated wok or skillet. Add a dash of pepper, cabbage, carrots and bamboo shoots, stir for 30 seconds, then add soy sauce and oyster sauce. Add bean sprouts and continue stirring for 2 minutes or until vegetables are fully wet and limp, but still crisp. Don't overcook. Combine the meat with the vegetables, mix well and allow the mixture to cool. The egg roll stuffing is now ready to wrap.
Lay one wrapper at a time on a flat surface. Put about 1/4 - 1/3 cup of filling at the center close to the near corner, Then lift the corner over the filling and tuck it under the filling and begin to roll in, toward the center. Bring the two side corners up over the enclosed filling. Brush the exposed far edge of the wrapper with the beaten egg. With the side corners tucked under, continue rolling to the end.
Fry wrapped rolls in 4 cups of heated oil on medium-high until golden brown. Remove fried egg rolls from oil and drain them on paper towels, then allow them to cool before serving.

Note: If making egg rolls ahead of time, freeze them on a cookie sheet, then put them in resealable bags. For best results, fry egg rolls before freezing. To reheat frozen egg rolls, place them on a cookie sheet in oven preheated to 400-degrees. Bake uncovered for 15 minutes or until the shells appear oily and crispy.
The leftover wrappers should be frozen and stored in a resealable bag. Thaw 30 minutes before using.


Do not overcook vegetables. Keep them crunchy.

Make sure that oil is hot enough when you start to deep fry. It sizzles when it's hot enough.

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