Egg Rolls – Part 1
October 10, 2011
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:
- 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
Wash bean sprouts twice, pick all green tops out and any other non-edible things.
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.