Egg Rolls

In what has now become a yearly tradition, I spend an afternoon/evening making 80-100 egg rolls out of the bounty of the garden.  Here is how I do it.

The day before I am going to make egg rolls I thaw and cook a whole chicken in the crockpot.  I usually let the chicken cook overnight so it is ready the next day to de-bone and cut up.

For this batch of egg rolls, I used about 3 cabbages, 4# of carrots, 1/2 a chicken, and 3 onions.  I tripled the recipe below.

Egg Rolls
1 small cabbage, chopped
3-5 carrots, shredded
1 onion, diced
1 TB olive oil
2 TB soy sauce
1 tsp. garlic powder (adjust to taste)
1 tsp. ground ginger (adjust to taste)
1 c. cooked chicken pieces
1 package egg roll wrappers (I find these in the organic refrigerated section of Kroger)

First, prepare all the vegetables and place in large pot or pan with olive oil.  I had to use a large pot since I tripled the recipe.

Saute the vegetable combination until volume is reduced by half.  Add seasoning and chicken.  Mix thoroughly and remove from heat. 

 Place about 2T mixture into the center of an egg roll wrapper.

Roll up following the directions on the egg roll wrapper package.  I roll several before I start frying.

While you are rolling heat up a pan with oil so you are ready to fry the egg rolls.  Place a few egg rolls into the pan at a time (not too many) and fry until golden brown on each side.
When done frying, I like to remove to a cookie sheet lined with paper towel to let the extra grease drain off.


When the egg rolls are cool, I wrap individually in freezer paper, then place into a container or freezer bag.  These keep wonderfully in the freezer.  When ready to eat, pull out and heat in oven at 400 degrees for about 15 minutes, until heated through and crispy again.

Of course, while I am making the egg rolls, I have to sample.  :)  Here's a picture of what the inside looks like.