Hieu made the BEST eggrolls. I'm not exaggerating here. I did work with a lovely young woman from the Phillipines, Ruth, and she was a close second. It was a sad day when I realized we didn't have Hieu's coveted recipe but I've gotten back in touch with her children and I am working on it! I didn't get Ruth's either. What the heck was I thinking?
Since I don't have either awesome recipe, I made some on my own without great expectations. Good thing, because these ain't pretty, but they're MY eggrolls. I usually call anything I make that doesn't look like it should, RUSTIC. I'm not sure eggrolls can really be rustic..but I'm sure no one would doubt these are homemade because they are far from perfect. I AM pleased to report that for my first time, they were quite tasty, and fun fun fun to make!
Eggrolls
1 lb lean ground chicken (or pork, beef, firm tofu)
1 tsp. minced fresh ginger
2 c. finely chopped cabbage
1/4 lb. bean sprouts
1/2 c. shredded carrot
3 finely chopped scallions
2 T oyster sauce
1 pk. egg roll wrappers
oil for frying
Stir-fry meat or tofu and ginger in skillet over high heat until browned, 2-3 minutes. Add cabbage, sprouts, carrots and scallions; cook 2 min. Stir in oyster sauce. Allow mixture to cool. Fill each egg roll with 2 T of filling and follow folding directions. Deep-fry at 350 turning occasionally, until golden, 2-3 min. Drain on paper towels and serve with Sweet & Sour Sauce.
I mix ketchup, apple or plum jelly, mustard and a dash of soy sauce for dipping.
We enjoyed these despite the fact they weren't made by sweet, loving Hieu with a smile that meets her eyes every time...who could do this in her sleep...whom I love dearly, even though her eggrolls are prettier than mine.
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