Egg Roll / Spring Roll

Actually, egg rolls aren't that popular in Chinese families, at least not as much as we think in the United States. But they are delicious and much healthier if you make them yourselves!

Prep Time: 45 mins
Cook Time: 10 mins

1 package of 50 spring roll skin
2 lbs ground pork
1/2 of a cabbage
1 cup carrots grated finely
4 stalks of green onions chopped
4 heads shitake mushrooms chopped
6 heads of wood ears sliced
4 Tablespoons peanut butter (preferably not too sweet)
2 Tablespoons sesame oil

  1. Cut up the cabbage into chunks and put them into a blender
  2. Fill up the blender with water
  3. Add 2 Tablespoons of salt
  4. Chop up the cabbage in the blender and then pour into a big bowl
  5. Repeat until all the cabbage is chopped
  6. Let the chopped cabbage sit in the salted water for 10 mins
  7. Drain the water, and squeeze out the rest of the water in the cabbage before putting them into another bowl. This is because cabbage contains a lot of liquid, and we don't want too much liquid in the egg rolls when we fry them. The salt gets the liquid out the the cabbage
  8. Mix all the ingredients in a big bowl and stir in one direction for a few mins until all the ingredients are well-blended
  9. Fry the egg rolls in medium heat and serve immediately
You can make a lot of egg rolls at one time, and store them in the freezer. Whenever you want more, just take them out and fry them.

This is a wood ear. It's actually a type of mushroom. It provides a bit of a crunchy texture to the egg rolls. You can pick this up in an Oriental market. They come in chunks like this or pre-sliced, but they're dried so you'll have to soak them in water for about 15 mins to soften them.