Egg Rolls

As much as I wanted to throw down some Mexican recipes on Cinco de Mayo, I could not. My fridge had some tasty leftovers, and furthermore my wife and I had a night out on the town. As Cinco de Mayo passed, my craving for Mexican food (carne de asada, or tinga) turned into the flavors of Asia.

The night out was a great dinner at The Cheesecake Factory, of which I tried the Spicy Crispy Beef, and loved every bite. So on Seis de Mayo, I thought I would make egg rolls, spicy crispy beef, and a take on P.F. Chang’s garlic noodles.

My wife and I love egg rolls. Being part Filipino, she grew up on lumpia shanghai which are basically egg rolls with pork mixture, potato, shrimp, and green beans. These are very tasty, however I wanted to throw my own take on the lumpia.

I began with grinding up my pork butt. I believe the butt was nearly six pounds, of which yielded roughly seventy egg rolls.I use the food grinder which attaches to my Kitchen Aid. I spray the inside of the attachments with Pam cooking spray which makes things come out easier. Once I have the pork mixture, I season with lots of fresh ground pepper, salt, garlic powder, oyster sauce, and fish sauce. I then set this aside and let marinade before mixing in the other ingredients.

  • Six carrots, grated
  • One large onion, thinly sliced
  • Thin vermicelli noodles, soaked in hot water for 20 minutes (3 packets)
  • 2 large baking potatoes, skinned, cubed, and cooked for 25 minutes, drain, and let cool

Once the meat is done marinating, mix in the above ingredients. Add more seasoning if you prefer.

Depending on how many egg rolls you will be wrapping, you will use 1-2 eggs and 1 TB of cornstarch for the sealant on your egg roll wrapper. Pay caution with what type of wrapper you use. I typically purchase the wrappers not are not thick, and are commonly found in the frozen section of your local asian mart.

Egg Roll MixLay the egg roll wrapper with one of the four corners facing you. Generously (depending on how big you want the egg roll) spoon in the mixture and roll over the wrapper and begin to roll, once or twice over. Then brush on the egg mixture, fold in the edges, and finalize the wrap.

Egg Roll MixWhile wrapping, heat a pot of canola oil on medium heat. Once the oil nears 375 degrees, drop an egg roll one at a time into the oil and fry until golden brown. Let cool for a few minutes then eat with your favorite dipping sauce. My recommendations for sauces are the following:

  • Spicy
    • three chopped thai peppers
    • chopped garlic
    • 4TB sugar
    • Juice of 1 lime
    • Fish Sauce
  • Traditional Filipino
    • White Vinegar
    • chopped garlic
    • fresh ground pepper
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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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