One of my favorite childhood memories I have is sitting in the kitchen with my brother while my mum cooked up dozens upon dozens of egg rolls. She stopped the tradition years ago when we all started doing our own thing. Instead of making egg rolls for New Years (as my mum traditionally did) I decided to cook up a batch in honor of the Chinese New Year, January 28. 2017 is the year of the Rooster, and people born during a Rooster year are said to be observant. What’s really unique about the Chinese Zodiac signs to me personally is that my mum, her mom and I are all the year of the Tiger. What’s your Chinese Zodiac sign?
1 pound chicken or pork
3 cups finely shredded cabbage
1 can (8.5 oz) bamboo shoots, drained and chopped
½ cup chopped mushrooms
4 medium green onions, sliced
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon salt
½ teaspoon sugar
1 pound egg roll skins (16 to 18)
1. Stir-fry pork or chicken in a wok or 10-inch skillet until brown.
2. Remove meat from wok or skillet.
3. Stir-fry cabbage, bamboo shoots, mushrooms and onions.
4. Mix soy sauce, cornstarch, salt and sugar.
5. Pour soy sauce mixture over vegetable mixture.
6. Stir-fry for about 1 minute, and allow to cool.
7. Mix meat with vegetables.
8. Keep egg rolls skins covered with a damp towel to prevent drying.
9. Place ¼ cup of filling mixture in the center of each egg roll skin.
10. Fold one corner of egg roll skin over filling.
11. Overlap the two opposite corners.
12. Moisten fourth corner with water, fold over to make into a roll.
13. Heat oil (1.5 to 1.75 inches) to 360 degrees Fahrenheit.
14. Fry three to five egg rolls at a time until golden brown, turning once (about 3 minutes).
15. Drain on paper towels.
Sweet and Sour Dipping Sauce
Heat ¼ cup grape or plum jelly and ¼ cup chili sauce in a small saucepan, stirring constantly until jelly is melted.