Egg Rolls

One day, while in the produce section at my local supermarket, I saw a package of egg roll wrappers.  There happened to be a recipe on the back, so I went ahead and bought the ingredients.  And I'm so glad I did!  These turned out AMAZING and they're now my go-to dish when I'm trying to impress someone. Note that the recipe makes enough for 20 egg rolls... So invite some of your roommates in to share with you!

Ingredients:

• La Choy Sweet & Sour Sauce
• 1 package All Natural NaSoya Egg Roll Wraps
• 1 lb ground beef, pork, chicken, or firm tofu (drained and crumbled)
• 1 tsp minced ginger (I used ground ginger)
• 2 cups finely chopped cabbage
• 1/4 lb bean sprouts
• 1/2 cup shredded carrot
• 3 green onions, finely chopped
• 2 tbsp Oyster sauce
• Vegetable Oil

Directions:

1. First, chop up your cabbage, carrot, and green onions.  Put them in a large bowl, along with the bean sprouts.
2. Pour a couple of cups of vegetable oil into a frying pan, and start heating it up.
3. Meanwhile, stir-fry your meat or tofu with the ginger in a wide skillet over high heat until lightly browned (2-3 minutes).  Make sure your meat is cut up VERY tiny, or you won't be able to fold your egg rolls!  I used a scissors to cut up my chicken...
4. Once the meat is thoroughly cooked, dump your bowl of veggies in with the meat and cook for two more minutes.  Then stir in your Oyster sauce.
5. Remove the skillet from heat, and allow to cool.
6. While the stir-fry is cooling, get a large cookie sheet out and line it with paper towels.
7. Once your stir-fry is cool, use two tablespoons of filling for each egg roll, and wrap like so:
1.  
8. Deep fry in your veggie oil (folded side down), a few at a time, turning occasionally, until golden brown.
9. Place your dripping, oily, delicious egg rolls onto your cookie sheet covered in paper towels, and allow the extra oil to drain off.
10. Serve warm with your Sweet and Sour sauce for dipping.

Thanks to Old Recipe Book.Com for the instructional picture!