Recipe: Tasty Asian Inspired Egg Rolls

Asian Inspired Egg Rolls.

You can cook Asian Inspired Egg Rolls using 27 ingredients and 24 steps. Here is how you cook it.

Ingredients of Asian Inspired Egg Rolls

1. Prepare of meat.
2. You need 1 lb of Ground Meat.
3. Prepare 1 tsp of cornstarch.
4. You need 1 tbsp of soy sauce.
5. You need 1 tbsp of oyster sauce.
6. Prepare 1 of salt.
7. It’s 1 of ground black pepper.
8. It’s of filling.
9. It’s 8 oz of shredded cabbage (1/2 pound).
10. You need 1 medium of onion, chopped.
11. Prepare 2 each of celery stalks, sliced on diagonal.
12. Prepare 1 can of water chestnuts, chopped.
13. You need 1 can of bean sprouts or 2 cups fresh, chopped.
14. You need 2 each of green onions, chopped.
15. Prepare 4 clove of garlic, chopped.
16. It’s of sauce.
17. You need 1/4 cup of cool water.
18. It’s 1 tbsp of corn starch.
19. You need 1 tbsp of soy sauce.
20. You need 2 tbsp of oyster sauce.
21. You need 1 tbsp of sesame oil (optional).
22. You need of ground black pepper.
23. Prepare of crushed red pepper flakes.
24. Prepare of assembly.
25. It’s 1 packages of egg roll skins/wrappers.
26. Prepare 2 tbsp of cornstarch.
27. You need 2 tbsp of cool water.

Asian Inspired Egg Rolls step by step

1. Add all meat ingredients together, mix well. Let sit 15 minutes to allow flavors to infuse..
2. Prepare onion, garlic and celery first.
3. Heat 2 tablespoons of oil in largish sized stir-fry, wok or skillet, on medium high..
4. Add meat mixture, chop up and turn to cook.
5. When the meat is about half way cooked, add the onion, garlic and celery. Stir to combine..
6. Setup a large bowl with a bunch of paper towels at the bottom.
7. When the onion is translucent, add the chopped cabbage and water chestnuts.
8. Turn/stir until the cabbage is mostly cooked.
9. Mix corn starch with water from sauce, add to pan, stir well, about 1-2 Minutes.
10. Reduce heat to medium.
11. Add rest of sauce ingredients to pan, stir for about 2 minutes..
12. Add green onions and bean sprouts, stir to combine, cook for about 1 minute well stirring..
13. Turn of heat, give one last stir. Transfer to the bowl with paper towels at the bottom..
14. Allow to cool down so you can handle it without burning yourself, about 15-20 minutes..
15. Mix the assembly cornstarch and water. This will be the "glue" that holds the wrapper together..
16. I pretty much followed the instruction on the wrappers I bought. Pretty straight forward. A picture explains it the best, please refer to this step picture..
17. Layout a wrapper, using your finger, run a line of the "glue" along the top two edges, see picture..
18. Place some of the filling in the middle, leave about an inch from the edge, roll like the picture in the prior step..
19. I find if you try to make it to right, the wrapper will rip. So just snug it a little, let the "glue" hold it together..
20. Put enough oil in a pan to go about half way up the wrapped rolls. I found medium heat was just right on my stove-top. I don't have a thermometer, so it was all guess work, trail and error. I started on medium high, but they cooked to fast, got too dark..
21. Carefully place egg rolls in the hot oil, don't overcrowd them..
22. Just keep an eye on them and flip them over when they look right to you. Mine were about 2 1/2 minutes the first side, and 1 1/2 minutes the second side.
23. We just had a variety of sauces, some dipping sauce, mustard, mayonnaise and hot sauce.
24. I tried to be neat, I really did, just reside yourself, this is a messy proposition..

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