Egg Rolls – From My Kitchen to Yours

2013 Feb Cin Egg Rolls 0162013 Feb Cin Egg Rolls 015

What better way to kick off this Chinese New Year than by a posting from my very own family recipes?   Focus on food has been a long-standing tradition in my family.  My grandfather on my mother’s side came to this country on a boat from China when he was just 8 years old.  He grew up owning and working in restaurants in Durango, Colorado and Williams, Arizona.

Words cannot describe how terrific of a chef he was.  Sadly, while I’ve always loved to eat, my interest in cooking didn’t really emerge until after he passed away in 2005 so I was never able to personally draw from his wealth of knowledge.  Since his passing, my mother, sister and I have been trying to recreate all the fabulous food he would make in a way to honor his memory.  Recreating these recipes from memories is no easy task… and by “memory” I mean being 6 years old and being just able to peer over the counter to sneak samples of what he was fixing.   For each recipe we’ve attempted we’ve had major breakthroughs and also some shortcomings.  I will only be sharing the recipes that we have perfectly reverse-engineered.

This week I will share with you his version of egg rolls.  This version is unlike ANYTHING I have had in ANY Chinese restaurant EVER.  Insome senses, it’s not “traditional” however, since my grandfather who was a bona fide Chinaman made them, I deem them to be authentic.

Ingredients:2013 Feb Cin Egg Rolls 004

1 Package Egg Roll Wrappers

Bean Sprouts (12 oz.)

Ham – thinly sliced lunchmeat will do

White pepper (approx. 1 tsp.)

Soy Sauce (approx. 1 Tbsp.)

Sesame Oil (approx. 1 tsp.)

Bamboo Shoots (1 can, sliced)

1 egg (scrambled/uncooked) for sealing the egg rolls

Deep Fat Fryer with adequate amount of oil for frying


hamFirst, pour the oil in your deep fryer and set the temp to 350 degrees.  Prepping the ingredients is next.  Cut the ham in to somewhat thin strips then into 1 in length pieces (see pic).  Next, make your already sliced bamboo approximately the same size.   Lastly, open up the bean sprouts and give them a rough chop so they’re approximately the same size as the ham and bamboo.  We’re aiming for consistency in size of fillings (this helps the rolling the egg rolls to go smoother).

2013 Feb Cin Egg Rolls 007 Next,preheat a non-stick skillet on medium-high heat.  Pour in a bit of sesame oil (about the size of a quarter).  If you’re a stickler for measuring, this is approximately 1 tsp. of oil.  When the oil is hot, throw in the bean sprouts first (it will sizzle a bit).  Next, give it a spin of soy sauce (about 1 tbsp..) and white pepper to desired tasted (if you don’t like spicy, give it about 1 tsp.…. if you likey spicy, give it more). It’s all up to your own preference.

As the bean sprouts begin to wilt, add ham and bamboo shoots (they just need to warm through).  Remove from heat just when the bean sprouts begin to wilt.  You don’t want them COMPLETELY wilted because then your egg rolls won’t have any crunch.  There will be some liquid in the pan released from the bean sprouts so you will want to drain them (liquid inside egg roll = no good).  Now… it’s just roll, seal and fry.  Pictures below showing how to roll the egg roll, seal it with some egg.

Let me know how this recipe goes for you! Happy Rolling. photo


1 Comment

  1. Pingback: Green Onion Condiment | Like Write on Rice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: