One of my most favorite memories from growing up is when my mom and dad would work in the kitchen together and make homemade egg rolls. They would cook all the ingredients together, drain it, roll them in the kitchen together (laughing and being silly) and then fry them in the electric fryer which made some other YUMMY items like pancakes, city chicken, and special breakfast!
Mom, Wes, and I went to Buford Highway Farmer’s Market yesterday and I told her
I was craving these homemade egg rolls. Interestingly enough, she was all eager to make them, as she herself had been craving them and would love to make them – so we got all the ingredients there!
Lean ground Pork, snow peas, mung bean sprouts, carrots, peppers, onion, egg roll wrappers, and stuff to make sauce for dipping!
Cook the pork first and then add all the veggies, as well as Sriacha, Garlic, Ginger, Fish Sauce, Soy Sauce, Cumin, Crushed Red Pepper, and a little S&P – cook all that in a taller pot and put a lid on it and let it sit and cook for about 20 minutes.
Drain the mix (saving the juice for a soup or something else – do NOT throw it away)
and make the rolls – putting the mix in the square and then folding – doesn’t that make TOTAL sense?!?!? And make sure you put a little water on the end before you seal it.
Then we fried them in our little fryer on the lowest heat
-mustard & soy sauce
-black bean sauce
-ketchup & strawberry jam (dad and mom used to make this with grape jelly and ketchup – YUM)
very happy and brought back happy memories for me and mom!
**and a little tidbit of info – dry fried things on a paper bag instead of a paper towel – less soggy!!