This recipe has quite the history. I remember when I was very little, when my mom made this dish my dad used to say these egg rolls were the best thing he’d ever eaten. My mom started making them for my step-dad, brother and I – we loved them just the same.
One night last year I thought I should make them for D and Kristi. The reaction was the same “these are amazing.” D says it’s his favorite dish I make. With reactions like that- I figured it was time to share with you!
I’ve had a couple tweaks from my mom’s recipe (which you can find here! She blogs too!) I don’t use bok choy, the salt or sugar in my version and I also add more peanut butter. Either way, both recipes make a crowd favorite. You must try this recipe!
version of the recipe:
chopped (you could use cooked frozen too)
heat. Add garlic and cook for 30 seconds. Add pork cook til brown add shrimp,
carrots, water chestnuts cook until tender. Add soy sauce. Cover and let simmer
for 5 minutes.
sure all excess liquid is out. Transfer to a bowl and mix in peanut butter.
wrapper on a diagonal or diamond shape on a plate. Put 1TBL egg roll mixture at
end closest to you. Fold bottom corner facing you up over mixture. Fold in left
and right sides of the wrapper to ensure no mixture can escape. Then continue
rolling until you reach the other end. Dab a bit of egg wash on the end and
fold up to seal the egg roll. Repeat until you run out of wrappers or mixture.
This recipe should make about
heat until about 375 degrees. If you don’t have a thermometer, put a bit of
bread in the oil…when it starts to sizzle it is hot enough. Put a few egg
rolls in the oil and turn until all sides are browned. Remove and drain of
Peanut Sauce, Sweet Chili Sauce etc.