Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, glenda's eggrolls. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Glenda's Eggrolls is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Glenda's Eggrolls is something that I have loved my entire life.
This recipe was given to me by a friend. They are the best eggrolls my family have ever had. So in honor of that friend. Her name is in the title, cause after all it is her recipe that will have you wanting more.
To get started with this recipe, we have to first prepare a few ingredients. You can cook glenda's eggrolls using 16 ingredients and 9 steps. Here is how you can achieve that.
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The ingredients needed to make Glenda's Eggrolls:
- Take 1 lb Ground Beef
- Prepare 2 lbs. Ground Pork
- Take 1 cup Water
- Get 2 onions (diced)
- Take 2 cloves Garlic (minced)
- Prepare 1 tsp. Sea salt
- Take 1 tsp. Ground Ginger
- Prepare 1 tsp. Sage
- Take 1 Tbs. Sugar
- Take 1/2 tsp. Celery Seed
- Make ready 2 Tbs. Soya Sauce
- Get 1 Tbs. Cornstarch
- Make ready 8 oz Mushrooms (diced)
- Make ready 28 oz can Bean sprouts (drained)
- Get 1 cup Italian bread crumbs
- Take 1 cup grated Cabbage or Coleslaw mix
Lay out one egg roll skin with a corner pointed toward you. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. This recipe was a long time coming.
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Steps to make Glenda's Eggrolls:
- Boiled beef and pork in one cup of water, mixing constantly until it is fully cooked and in small pieces.
- Drain off any excess water
- In a large pot add all the ingredients except for the bread crumbs. Bring to a boil and cook 20 minutes uncovered and then add breadcrumbs, (Just enough to absorb any excess liquid).
- Remove from heat and allow to stand 10 minutes to cool slightly
- Layout egg roll skins in Brush edges with water. Fill each egg roll skin with an ice cream scoop of meat mixture.
- Fold and seal seam and edges
- Heat deep fryer to 350°F and fry egg rolls six at a time until golden brown approximately 5 minutes turning halfway.
- Place on pan lined with paper towel, or cooling rack. Allow to cool and place in freezer bags.
- Reheat frozen egg rolls at 350°F for about 20 minutes, flipping halfway
Brush a bit of the flour paste on the final corner to help seal the egg roll. This recipe was a long time coming. With the help of Bratty I was finally able to put it down on paper. It is all about the prep, chop before you start. The number of egg rolls or eggrolls you get depends on if you add the bean sprouts.
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