There are many recipes out there for egg rolls, but I tried to keep it simple and based the recipe I used on what I had. These are a lot easier than I thought they would be and don't require a lot of time. There are so many endless combinations to egg rolls from what meats you can use (pork, chicken, shrimp, etc) and veggies ( so many!) you can customize your own roll to your liking.
I decided to use the recipe on the back of the egg roll wrapper pack. The recipe that I used can be found HERE. Like I stated above, I had to tweak the recipe just a bit, but they turned out fantastic. I used all of the ingredients except the bean sprouts and I used Bok Choy instead of cabbage. I also added a handful of cilantro, chopping it, and a teaspoon of chili sauce for an added kick.The ones I actually cooked, (I froze the rest), I baked them. After tasting the result, next time I will fry them because they would much better fried than they did baked.
In my wok, over medium heat I cooked the ginger and pork. I used a drizzle of sesame and hot chili oil in the bottom. I cooked it until is was done.
I added all my veggies, except the cilantro and cooked them through, stirring them into the pork.
Next I added the cilantro in the mix and continued to stir-fry the ingredients together.
I poured in the oyster sauce and chili sauce, then mixed until incorporated. I tasted it to make sure I didn't need to add anything else. Once it was seasoned to my taste (which I didn't have to add any additional ingredients), I took it off the stove and let it cool down.
I setup my prep station with the egg roll wrappers, mixture, and small bowl of water which is needed to seal the rolls. Next I followed the folding instructions on the pack. The first one turned out a little special, but I had faith that I could improve with each egg roll.
As you can see the one on the far left was the first roll I did, but they did get better the more I wrapped. I had some leftover filling so I made two mini dumplings so I wouldn't waste the filling mixture. I ended up with ten rolls. I baked three and froze the rest. Keeping them frozen makes it easier for me to cook them as I go.
I baked these according to the instructions, but ended up leaving them in longer, flipping them so they could be crispy on all sides. This recipe experiment was a complete success. I absolutely love how they turned out - with the exception of them not being fried. When I run out of the frozen egg rolls, I will be ready to make them again. These are easy, fun and so delicious!