You will love these!!! They are by far worth the time and prep. Give yourself a little time to “matchstick cut” the veggies, then just put in all the wet ingredients and roll. These egg rolls are NOT the rolls you will get in the restaurant. They are chock full of flavorful veggies and chicken and pork (shrimp if you wish). They can be a meal by themselves!! Take your first bite…taste the saltiness of the oyster and soy sauce, the texture of the vegetables and the crunch of the fried roll and you will be spoiled for life!!! Enjoy!!
Chinese Egg Rolls (no cabbage)
Makes 24 egg rolls
2 tbsp oyster sauce
2 tbsp soy sauce
2 tsp Asian sesame oil
1.5 bunches of scallions (cut into matchsticks)
2 tsp sugar
½ tsp salt
4 cups veg oil or peanut oil
2 medium carrots (cut into matchsticks)
2 celery ribs (cut into matchsticks)
1 lb chicken (thick cut chicken cut in matchsticks or substitute 1 lb shrimp or 1/2 lb shrimp and ½ lb chicken..shrimp cut into 3 pieces each)
¼ lb pork (deli) (cut into matchsticks)
8 large shiitake mushrooms (cut into matchsticks)
24 Asian Egg Roll Wrappers
1 large egg beaten
Deep fat thermometer
Asian sweet chile sauce
Combine oyster sauce, soy sauce, Asian sesame oil, sugar, salt, carrots, scallions,celery, chicken, pork, mushrooms together and saute in the pan until the scallions are wilted and veggies are cooked but still have “bite” to them.
Heat a pan and pour 4 cups of oil in a pan or deep fryer to get ready for frying.
Take an egg roll wrapper and lay it on a flat surface. Take 2 tbsp of the mixture and place it in the middle (do not overstuff egg roll). Brush the egg mixture on the top and side corners of the egg roll wrapper and start to roll and pull in the sides and roll over the last corner. The egg will act as a sticking agent to hold the egg roll together after rolling.
Put in deep fat thermometer and make sure the temperature of the oil is 350 degrees. Place 3 -4 egg rolls in at a time. Let them fry for 5-7 minutes and turn them over when the one side turns brown.
Remove egg rolls and place them on a plate lined with paper towels to drain. Pair with chile sauce and enjoy!