Eggrolls & Szechuan Noodles
What? I can’t believe I made egg rolls!! Trying new things is always fun… they turned out pretty darn good! We ate em up! The noodles need work, so here is the recipe I’ll try next time. These ones were good, but very hot and spicy. I’d rather have them with nuts! (I’d still add sliced cabbage to the noodles.)
Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds.
Ingredients
3 Spolumbo chicken sausages. Use any kind of meat you like.
3 cloves garlic
Heaping TBSP ginger
Sesame oil
Green onions
Cabbage sliced fine
Sweet onion sliced fine
Bean Sprouts
Egg Roll wrappers
1 egg (beaten) to hold egg roll together.
Dipping sauces
Instructions
1
Fry meat until cooked. Prepare onions, garlic, cabbage and green onions
2
Chop meat up fine. I used a pastry blender, you can use a knife, potato masher etc. Add prepared vegetables. Cook down. Add sprouts last so they only get warm. Add sesame oil, gives great flavour!
3
Heat crisco oil in dutch oven while you prepare the egg rolls. Have the heat no higher than 3 and keep an eye on it. I had to turn mine off as it was to temp before I was done wrapping the egg rolls.
Put filling in. Hold bottom corner up, form roll, tuck in sides, and roll. Beat one egg and put it on the inside of the wrap so it will stick and hold them together.
4
Make sure oil is hot enough by dropping something in, it should sizzle. Please the egg rolls in. It only takes a couple of minutes on both sides. Drain on paper towel (They are not greasy at all.)
5
Serve with noodles or rice, and dipping sauce.
