My Lunch Can Beat Up Your Lunch!

Bento Recipes: Egg Rolls


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I thought this was going to be complicated and messy, but it was actually quite easy. It came out almost perfect the first time.

What you'll need, some of which is optional so you don't actually need it:

    2 tbsp vegetable oil
    12 oz cooked, minced shrimp or beef or pork or chicken. Or uncooked fake crab meat.
    3 cups finely shredded Chinese cabbage
    1/4 cup water chestnuts, cut into thin strips
    2 stalks celery, minced (optional)
    1 cup bean sprouts (optional)
    1 tsp salt
    1 tbsp soy sauce
    1 tsp sugar
    6 egg roll wrappers
    1 egg, beaten
    oil for deep frying

I listed the celery and bean sprouts as optional because I just don't care for them in egg rolls, but other recipes include them. So, put 'em in if you want. Put in other stuff, like shredded carrot, if you feel like it.

Heat the two tablespoons of vegetable oil in a deep pan. Stir fry the shrimp, cabbage, and water chestnuts for 2 to 3 minutes. Then add the salt, soy sauce, and sugar. Don't overcook it or the cabbage will get all limp. There will likely be liquid in the pan when you're done with this. If so, drain it, or it could soak through the wrappers and cause them to tear while cooking.

Put some of the filling in the middle of an egg roll wrapper. Brush the wrapper edges with the beaten egg. Fold the bottom corner up just beyond the center. Then fold the corners on either side inward, overlapping just a little. Finally, roll down the remaining corner to form a cylinder. Repeat until all the wrappers are filled. Cover them with a damp paper towel so they don't dry out before you fry them.

Heat the deep-fryin' oil to 375. Fry the egg rolls until skins are crisp and golden brown, turning if the oil is shallow. Add them in one at a time, with about half a minute in between, if you have problems with the wrappers sticking together. Drain them on paper towels.