Egg Rolls – Part 1

Dan is half Korean, and his lovely momma (oma in Korean) is a fabulous cook. Everything she makes is wonderful, but one of Dan’s favorite dishes is Egg Rolls.

Oma has only made egg rolls for Dan six times in his life. Six. The process is that time consuming.

Dan and I have been asking Oma to teach us how to make egg rolls for some time now. Over Labor Day weekend, she finally agreed.

It was a two day process, a small bit of prep the night before then a long day of chopping, rolling, and frying.

If you feel like tackling a yummy, delicious project, I’d highly recommend this one. I would suggest making a bunch at one time though. You can partially fry them then freeze for quite a long time. After freezing, either fry the remainder of the way or bake at 350 for 45-50 minutes.

First things first, buy the ingredients!

You’ll need cabbage, 8 heads:

Bean Sprouts, 2 one pound packages:

Egg Roll wrappers, 8-9 packages, there are 20-22 per package:

The rest of the ingredients I didn’t get a picture of:

  • Carrots, in matchsticks, 2 large packages
  • Onions, 3 large
  • Ground Beef, 2 pounds
  • Crab, or Krab according to Dan, 1-2 pounds
  • Shrimp, 3 pounds
  • Rice Noodles, 1 package
  • Ketchup, 1 large bottle
  • White Vinegar
  • Granulated Sugar

Prep Work

Wash bean sprouts twice, pick all green tops out and any other non-edible things.

Bring water to a boil in a large skillet or saucepan.

Add sprouts to the water. Boil with lid off, move gently around the pan to get all wet and cooked, about 20 minutes. The bean sprouts should be soft and pinched off easily when done.

Wash carrots. We bought pre-cut carrots, but you could start with whole carrots if you wish.

Drain bean sprouts. If sprouts were cooked too long, rinse with cold water immediately.

Bring another pan of water to boil, and cook one package of rice noodles until soft, about 10 minutes. The noodles should pinch off easily when done. Oma’s note: Use more water than shown in picture.

Drain the noodles, and let all ingredients cool overnight in the refrigerator.

Sweet and Sour Sauce

  • 42oz ketchup
  • 10-12oz Vinegar
  • 1 cup white sugar
  • 1/2 onion, finely chopped

Add all ingredients to a large saucepan.

Cook on med-high heat until almost boiling, turn heat to low and simmer for 20-30 minutes. Taste as cooking and adjust ingredients as needed.

Remove from heat. When cool, put in refrigerator in air-tight container.

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