Classic Egg Rolls

  • 11 Nov - 17 Nov, 2017
  • Mag The Weekly
  • Cookery


· 1lb. ground chicken

· 1tsp ground ginger

· ½ tsp garlic salt

· ½ tsp onion powder

· ½ tsp salt

· 2½ cups cabbage, shredded

· 1 cup carrots, shredded

· 1 quart peanut oil

· 1tbsp flour

· 8-12 egg roll wrappers


Heat some oil in a large skillet then stir in the ground meat on medium-high heat until it turns brown. Season with ginger, garlic salt, onion powder and salt then remove from heat. Meanwhile, in a medium bowl, combine the cabbage and carrots. Add the meat to it and mix well. Combine the flour and a tablespoon of water in a small bowl to make a paste and set aside for a moment. Lay an egg roll wrapper with one of the points pointed toward you. Place about one-fourth to one-third cup of the cabbage mixture in the middle of your wrapper. Fold the closest point away from you, over the top of the mixture. Bring in the left and right points to the centre. Rub a small amount of paste over the remaining corner of the egg roll and then roll the bundle away from you, over the last point. Heat more oil in a pan to fry the rolls only few at a time. Let the egg rolls sizzle for about 10 seconds and turn them over for another 10 seconds or so. When they start to turn brown, remove from oil and place on a paper towel to get rid of excess oil. Enjoy with your favourite dips.