At 0927 this morning, I asked Maw for an “egg roll” recipe.
- 1 pound of chicken ground meat. (I prefer pork ground meat but you can use beef, turkey or combine all four meat stuff!)
- One-half pound of chopped cooked shrimps. (If you salt it first, it’s better. You can try shredded crab meat. too).
- 5 chopped garlic cloves, used to stir fry your meat and/or seafood items
- Optional shredded veggies of cabbage, jacaima, carrots, green beans and/or bean sprouts.
- 1 (16 oz.) package of egg roll wrappers. (I prefer fresh over frozen because it is easier to separate each wrapper).
- Optional boiled black fungus and “bihon” (vermicelli) noodles.
The preparation of this recipe is simple and if done in the following ORDER, it will be easier/faster to cook/enjoy later:
- Chop/shred your ingredients (aromatics and veggies);
- Boil your fungus/mushrooms/seafood and SHINY, rice noodles; and
- Stir-fry your meat in oil until COOKED and add black pepper, salty fish sauce and oyster sauce to taste.
You may use a dipping sauce for your eggrolls.
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