Egg Roll Recipe
This recipe is adapted from the Smith & Hawken Gardeners' Community Cookbook which was compiled and written by Victoria Wise.
1/2 cup of Sweet and Sour
3/4 pounds of pac choi finely chopped washed and spun dry
3 Green onions finely chopped
2 large garlic cloves minced
2 tablespoons of minced fresh cilantro leaves
1/2 tablespoon of ground ginger
6 tablespoons of low sodium soy sauce
One package of Egg Roll wrappers
Vegetable Oil for deep Frying
Combine the pac choi, green onions, garlic, cilantro and ginger in a bowl then toss and mix
Add 2 tablespoons of the soy sauce to the bowl and then toss again. Set aside
Take out the egg roll wrappers and place one on a plate in front of you. Put one to two tablespoons of the filling in the middle of the wrapper. Roll up the wrapper envelope style or by following the directions on the package. Seal up the wrapper with some of the left over soy sauce to keep the wrapper from springing open.
Continue this process until all of the filling has been used or you run out of wrappers
Then in a frying pan or a wok pour oil until it is about 1 1/2 -2 inches deep
Fry egg rolls until they are golden in color. You will have to turn them as they are cooking. Frying of egg rolls will of course cause splattering so be careful.
When all done eat when they are hot and enjoy them