Homemade Egg Rolls

Darlene Summers's Note:

Rollie (one of the little Filipino boys I worked with) used to bring these to our pot lucks. I always think of him when I make them. This is a great potluck item--great for super bowl or good for making and freezing for a quick snack to pop in microwave and go. Takes a while to make,but worth the effort.

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 12.0 egg rolls

Egg Roll Batter

• 2 cups all-purpose flour , plus
• 1 tablespoon all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 egg , beaten
• 1 teaspoon sugar
• water
• peanut oil

Filling

• 1 lb lean ground beef
• ¼ cup butter
• 4 cups finely shredded cabbage , partially cooked
• ½ cup minced green onion
• ½ cup minced celery
• 2 cups canned bean sprouts , drained
• 1 teaspoon salt
• 1⁄8; teaspoon pepper
• 1 pinch sugar

Directions:

1. Batter: Sift flour, cornstarch and salt; add egg and sugar. Gradually add water till you have a very thin batter.
2. Using a pastry brush, grease a 6-inch skillet with peanut oil.
3. Pour 4 tablespoons of batter in skillet, tilting pan to spread batter over entire bottom of skillet.
4. Cook over low heat till edges peel away from sides of pan; gently turn and cook other side.
5. Remove from pan and let cool.
6. Filling: Brown beef in butter.
7. Add vegetables and seasonings to meat.
8. Cook for about 5 minutes.
9. Drain and cool.
10. To assemble and fry: Place a heaping tablespoon of filling in center each wrapper.
11. Spread around to about 1/2-inch from edges.
12. Fold up sides and roll, sealing with flour and water (1 tablespoon flour, 2 tablespoons water).
13. Fry in deep hot fat (360°) until golden brown.
14. Serve with sweet hot mustard, sweet and sour sauce, or Worcestershire sauce or your favorite sauce.