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Annual Homemade Egg Rolls & Fried Rice

October 18, 2012

Does your family have any annual food traditions? Ours has lots, including Stephie’s Birthday Egg Rolls which are so labor intensive that they only come around once a year. But they are Oh-So-Worth-It.

Traditions are so wonderful because they give us something to look forward to, and something to mark the passage of time. Food traditions are especially important I think because they involve so many of the 5 senses, including the most important one – taste. :)

The menu below is usually accompanied by an ice cream cake and colorful balloons, but you can personalize your celebration any way you’d like. And believe me, this meal definitely qualifies as a celebration even if it’s just a Tuesday night…

Suzie’s Egg Rolls

Makes about 80 egg rolls – Feeds 8 LOL

1 tblsp oil

6 large cloves Garlic, minced

2″ toe of Ginger

1 lb ground beef

1 lb turkey

.5 lb ground pork, not sausage

1 tsp salt

1 tsp pepper

2 lbs. carrots, diced to match size of green beens

2 lbs. green beans fresh, trim ends and slice on diagonal

2-3 large yellow onions, diced

1 c soy sauce

4 pkgs of egg roll wrappers

Heat oil in 4 qt stock pot.  Saute garlic and ginger until translucent. Add all meats, salt, and pepper and brown, stirring until a fine crumble.  Add all veggies and soy sauce. Stir all together. Cover and let veggies steam for about 8-10 min, until tender. Let mixture cool for about an hour.

Prepare wrapping stations with plate and paper towel, small bowl of water, and cookie sheet with parchment paper.

Lay out one wrapper, moisten fingers, run them along edges, then using slotted spoon drop 1/3 c of meat filling in center of wrapper on diagonal. Fold in sides, bring bottom corner of wrapper over filling and continue to roll up. Place finished egg roll seam side down on parchment lined cookie sheet. Be careful that finished egg rolls don’t touch each other. Cover with damp dishtowel and place in fridge for at least 1/2 hr. Best if chilled before cooking but not necessary.

Heat oil over medium high heat in large frying pan. At least 2″ deep. 360 degrees. Gently lower egg roll into oil. Turn over with tongs after about 30 seconds. Place on layer of paper towels to drain excess oil.

Sweet and sour sauce

2 c Pineapple juice

3/4 c apple cider vinegar

1 c brown sugar

1/4 c soy sauce

1/4 c ketchup

1 T cornstarch in 1/4 c water

Mix all ingredients together in medium saucepan over medium heat. Bring to boil and then whisk in cornstarch mixture. Cook for another minute while it thickens and then remove from heat.

Fried rice

2 lbs bacon

Bunch of green onions

18 eggs

2 c. Soy sauce

6 c rice

12 c water

Vegetable oil

Cook rice for 20 min. Cook bacon and crumble. Soft scramble eggs just until set. Thinly slice green onions. Heat up griddle. Use pastry brush to heavily grease griddle with oil. Add 3 c rice in a layer and let it brown. After about 4 min,flip rice over in sections using spatula. After another 3 min mix in 1/4 of scrambled eggs, bacon, and green onions. Shake on soy sauce until rice is golden, about 1/2 c. Stir and mix until everything is coated nicely. Transfer to huge oven proof  bowl. Place bowl in oven on low. Clean up big chunks off griddle and repeat 3 more times.

Sounds like a lot of work doesn’t it? It is. But totally worth it for the ones you love…

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