Many years ago I read that serving egg rolls on New Year's Day had some meaning; luck, health, wealth so I starting making them every New Year's day. 2014 is no exception. A Google search has indicated that egg rolls symbolize wealth because they look like gold bullion bars. Whether or not eating them makes you wealthier, they are fun to prepare.
The recipe I have been using was found in a church cookbook, Cedar Chest II, Recipes Collected by the Cedarville Union Church Graves Forgrave Missionary Society Cedarville Michigan 1977. Marcia Mitchell submitted the original recipe I have adapted it to my cooking style. Also note, I don't measure ingredients, I just eyeball.
Egg Rolls
Filling
left over cooked chicken or pork shredded
2T soy sauce
1 tsp. sugar
1 tsp cornstarch
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup scallions (thinly sliced)
3/4 cup (1 can) water chestnuts (finely diced)
1 can bean sprouts
green pepper (diced)
1 T. fresh ginger
1 clove garlic
Combine soy sauce, sugar, cornstarch, salt and pepper in a cup; mix well and set aside. Heat 1 T. oil in a large skillet. Add garlic and ginger and saute' for approximately 1 minute. Add the vegetables and stir fry until slightly soft. Add the cooked meat and continue to saute' until hot. Combine soy sauce, sugar, cornstarch salt and pepper and stir until combined. Pour the sauce mixture over all of the cooked ingredients and cook stirring constantly until mixture thickens. Remove from pan and cool.
This mixture will fill approximately 16 egg roll wrappers.
Fry the egg rolls until golden brown and enjoy.
I also make a mustard sauce for dipping. It is spicy and delicious. (Warning, can also clear out your sinuses).
2 eggs (beaten)
1/4 c cider vinegar
1/2 tsp. salt
1 tsp. flour and 1 tsp. water combined
1 cup sugar
4 T Coleman's dry mustard.
Mix flour and water to make a paste. Mix with sugar and mustard. Add dry ingredients to vinegar. Add all to eggs. Cook over medium heat until thick. Take off the burner and beat well. Add 1 T. butter.
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