Mom’s Egg Rolls

By Audrey Plant 

Ingredients

Egg Roll Filling 

1 medium potato, peeled and finely diced 

2 tablespoons canola oil 

1 pound ground pork or ground chicken(chicken thigh)

1 teaspoon garlic, minced 

¼ cup yellow onion, minced

¼ cup red bell pepper, minced 

¼ cup scallions, finely diced

1 large egg, scrambled 

2 tablespoons sesame oil 

2-3 tablespoons soy sauce 

2-3 tablespoons oyster sauce 

½ packet of splenda or equal

Black pepper to taste 

Egg Roll  Assembly

1 large egg, whisked (this will be used to seal the egg roll)

1 package of egg roll wrapper, thawed and defrosted

Non-stick cooking spray 

For Frying

⅓ cup canola oil, extra depending on skillet

½ cup sweet chili sauce, for dipping

Instructions

Filling 

1. Peel potato and finely dice. Then mince separately: garlic, onion, red bell pepper and scallions. Set aside. 

2. Preheat skillet to medium-low heat with 2 tablespoons of canola oil. Add potatoes and saute until translucent and soft 4-5 minutes. Remove from the pan and set aside. 

3. Add garlic, onion and statue until lightly browned.

4. Add ground pork or chicken using a large spatula and break up meat into small crumbles. Add red bell pepper and green onion. Cook for 5 minutes. 

5. Create a well with the ground meat, pour scrambled egg in the middle and cook through. Then stir the meat into the now cooked egg. Add cooked potatoes. Stir well. 

6. Add sesame oil, oyster sauce, soy sauce. 

7. Add ½ packet of splenda and black pepper to taste. Remove from heat, cool for 5 minutes. 

Egg Roll Assembly

1. Using clean kitchen scissors cut the defrosted egg roll wrapper into 4 equal squares. Place a damp paper towel over wrappers. 

2. In a small bowl, scramble 1 egg. 

3. Using 1 sheet of egg roll wrapper, place 1 teaspoon of filling towards the end of the wrapper which is cut into a square. Filling should be lined up parallel to wrapper in 1 line. 

4. From the bottom roll tightly. To seal at the end using your index finger, dip your finger into the whisked egg and run it across the seam of the newly rolled egg roll. 

5. Repeat this until you use all of the filling. To stack egg rolls, lightly spray egg rolls with non-stick cooking spray and place wax paper in between each row. 

Frying

1. Preheat medium/large skillet with ⅓ cup canola oil.

2. Add about 4 to 5 egg rolls and brown on each side, fry for about 2 minutes.

3. Using tongs, remove and place onto a paper towel lined dinner plate. 

4. Serve immediately with sweet chili sauce. Enjoy!

Notes:

1. Be sure to completely thaw/defrost egg roll wrapper 

2. Extra filling is great over steamed rice. 

3. Extra egg rolls can be frozen in a freezer Ziploc bag for up to 4 months. 

4. Since the filling is already cooked prior to frying the egg rolls, the egg rolls cook very fast. 

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