egg rolls mom style
egg rolls mom style

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, egg rolls mom style. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

egg rolls mom style is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. egg rolls mom style is something which I have loved my entire life.

Mama Ruthie's Chinese Egg Rolls Recipe Rules. Soggy, hot filling makes soggy egg rolls. While cabbage mixture is cooking, place egg roll skins on large work surface. For each egg roll, bring up bottom corner; fold in side corners and roll up.

To get started with this particular recipe, we must prepare a few components. You can cook egg rolls mom style using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make egg rolls mom style:
  1. Prepare 2 packages egg roll wrappers
  2. Take 2 lb lean ground meat
  3. Prepare 2 cup shredded carrots
  4. Take 8 cup diced cabbage (half head of a large cabbage)
  5. Get 1/2 cup soy sauce depends on ur taste u can use less
  6. Take 1/4 cup water

Lay out one egg roll skin with a corner pointed toward you. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well.

Steps to make egg rolls mom style:
  1. you will need two skillets one xlarge n one medium size
  2. in x large skillet cook lean meat till done drain and rinse meat n skillet
  3. in x large skillet add meat n cabbage n soy sauce n water stir cover let steam for about five minutes till cabbge is tender
  4. now add carrots for about five more minutes till cabbage is done
  5. turn burner off and in other skillet add about 1/2 cup of oil n heat up
  6. take wrap n moist edges add a little bit of meat mixture n seal shut by rolling and moisting
  7. fry egg roll till golden brown rolling oneach side
  8. continue step 6 n 7 till all wraps are gone or mixture

Brush a bit of the flour paste on the final corner to help seal the egg roll. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in the coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Position an egg roll wrapper with one point toward you. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

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