Connie "Kiyu" Guerrero
1 1/4 lbground pork or beef
1 mediumpotato (finely chopped)
1/2 mediumonion (chopped)
2 largegarlic cloves (finely chopped)
1/2 coyster sauce
1/4 tspblack pepper
1/4 tspginger (finely chopped)
1/2 Tbspsoy sauce
1 mediumcarrot (finely chopped)
3 csalad oil (for deep frying)
1 pkgeggroll wrappers (spring home brand)
How to Make Conchik's Eggrolls
- In a large bowl, add eggs and use wisk to beat together with onions, garlic, ginger, black pepper, oyster sauce, until they are well blended.
Add the meat, carrots and potatoes into the egg mixture and mix them all together. (wrap them un-cooked)
- Your eggroll wrappers must be thawed out and separated. Using a damped paper towel to cover the unused wrappers so they don't get dried up.
Using a teaspoon, scoop filling and place in the middle of the wrapper, then fold down each corner of the wrap, then roll and use cornstarch for pasting.
- For paste: Heat 1 cup of water at medium low heat. Add the corn starch and stir constantly until it thickens. Dab with your finger and paste the corner of the wrap to close the roll.
- Heat your oil in a medium sauce pan for frying. Add 4 to 5 eggrolls at a time. Eggrolls are cooked when they turn light golden brown. then place in a paper towel lined plate or bowl.
- For freezing: Place un-cooked eggrolls in a rectangular plastic container with cover, line them up and use a sheet of wax paper between the rows to avoid the eggrolls from sticking together. (Eggrolls may be kept frozen for 1 month - pls. date your container)
Makes about 2-doz eggrolls.
Eggroll fillings may be cooked or un-cooked. Remember that you only use 1 teaspoon full for each eggroll, the meat will be cooked when fried or baked.