For as long as I can remember its been a family tradition to make egg rolls on New Years Eve. All the other appetizers and entrées have varied but one thing has always remained consistent, homemade egg rolls. I've had egg rolls in many different restaurants but none will ever compare to these egg rolls. Maybe it has something to do with the fact my dad served his mission in Taiwan and is now a master chef in Chinese cuisine? I don't know, but if you think you've tasted the best egg rolls put me to the test and make these! They will rock your socks off!
Prepare the following:
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1 large onion (we always put it in the food processor to avoid crying)
1 cup celery (also put in food processor)
1 pound cooked ham cut into matchstick pieces
1/2 cup sliced bamboo shoots also cut into matchstick pieces
2 cups of finely shredded cabbage (food processor)
1 tablespoon cornstarch, 1/2 teaspoon salt, 2 teaspoons soy sauce, and 1 tablespoon of dry sherry. set aside.
Heat wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of salad oil. When oil begins to heat, add garlic and ginger. Stir once, then add onion and celery and stir-fry for 1 minute. Add ham, bamboo shoots, and cabbage; stir-fry for 2 minutes. Stir cornstarch mixture once, add to pan, and cook, stirring until sauce bubbles and thickens.
Once mixture has cooled down prepare the wraps for frying.
You can find egg roll wrappers at most grocery stores
How to roll egg rolls:
Below this picture shows the beginning process for rolling. You start by placing 1 large tablespoon of the mixture near bottom of the wrap. Roll once, then tuck in the sides, roll once more, then apply water to the top point. The water acts as your glue and now roll once more to complete the roll.