Last spring (we finally agreed that it was in the spring; I thought it was in the summer) my husband and I got together with another couple of friends to make authentic homemade egg rolls. Our friends make them every 3 or 4 months at home, but were gracious enough to drive an hour and a half (in each direction) to come to our house and remind us how to make them too.
They arrived with some supplies in tow. This time we were better prepared with a borrowed Fry Daddy; last time we shared theirs. They also brought their Tupperware mixing bowl that is the size of a kiddie pool. It was almost big enough. I kicked myself one more time for selling my identical bowl at a yard sale years ago. Other nice to have equipment was the food processor that we bought last year for this occasion.
We took a field trip together to Hannaford’s for the produce: carrots, cabbage, onions (they were out of scallions) and the cellophane (I think) noodles. They brought the wrappers with them. Let me tell you that shredding all those vegetables, not to mention frying the egg rolls, makes one hell of a mess. Our friends cleaned up everything, including all the oil spatter from tandem frying in the Fry Daddy’s. It wasn’t pretty.
We made three varieties: chicken, shrimp, and an experiment: pork. My husband wondered what would happen if he mixed Ah-So Sauce with ground pork and stuffed them into the egg rolls. They turned out great! Next time we’ll drain them of some of the extra fluid prior to cooking because they turned out a little darker than the other egg rolls, but that did not affect the taste. 🙂
Here’s a slideshow of the fun:
We can’t wait till spring so we can make them again! 🙂