Chinese Egg Rolls for Kraft Recipe Makers and $1,000 Sweeps

Heat a large skillet over high heat. When it’s hot, swirl in 2 Tbsp oil. Add finely diced onion to the hot pan, stirring constantly for 30 seconds. It will brown quickly. Add in the meat and ¼ cup Sesame Ginger Simmer Sauce. Continue cooking on high heat stirring constantly for 2-3 minutes or until meat is no longer pink. Remove to a bowl.

In the same skillet, add shredded cabbage, grated carrot and thinly sliced mushrooms. Saute over HIGH heat another 3-4 minutes or until soft. Add in the meat mixture and Stir in another ¼ cup sesame ginger sauce. Mix everything until well combined and add salt to taste. I added 1½ tsp sea salt. If you have extra juice in the pan, blot it out with a paper towel. If your mix is too juicy, it will make your egg rolls soggy. Transfer the filling to a large cookie sheet to let it cool faster.

Heat a large, deep skillet over medium to medium/high heat. Fill with about ¼ to ½” of canola oil (enough to cover the egg rolls half-way up the sides. When the oil is ready, the egg rolls will sizzle. Meanwhile, wrap your egg rolls. Make a diamond shape with the egg roll wrapper and have one end pointing toward you. Place 2 full Tbsp of filling in the bottom third of the wrapper. Fold the bottom corner over it, tucking it tightly underneath the filling. Fold in the corners. Brush water on the unfolded end to get a nice seal and finish rolling. Keep the rest of your egg rolls under a damp paper towel to prevent them from drying out.

Saute about 3-4 egg rolls at a time and fry them about 2-3 min per side or until golden brown. If they are browning too quickly, reduce the heat or the wrapper won’t cook through on the inside. Remove to paper towels to cool and drain excess oil.

Serve with some warmed Kraft Recipe Makers Sweet and Sour Finishing Sauce as a dip.