This is a really simple recipe so don’t let all of the directions scare you. I tend to get a little anal with my directions at times because I want you to know why I do certain things.
Robin’s Famous (I ran out of leftover turkey ideas) Egg Rolls
2- Chun King Chicken Chow Mein (2 part cans)
2 – 5 oz cans sliced Water Chestnuts (drain)
2 - pkg. Egg roll wrappers (usually found in the produce area of mkt.)
1 ½ - 2 lb leftover Turkey (de-boned)
6 - Green onions sliced
2 ribs – Celery sliced
1 - Bell Pepper chopped
2 - Tbl. Soy Sauce
1 - Tbl Garlic Powder
1 - Tbl Dry Mustard
1 - Egg + 2 tsp. Cold Water
Peanut Oil for frying
DIRECTIONS
Mix egg & water in a small bowl and set aside (used as "glue" to hold the egg rolls together)
Filling: take Chow Mein cans apart, pour lower can (sprouts & noodles) in strainer, and drain all the juice.
After draining put sprouts/noodles and all the remaining ingredients above including the small top can of gravy into a large bowl or pot, mix well and set aside.
Heat peanut oil in deep fryer till hot (375* to 400* on my deep fryer) let oil heat for a few minutes between batches. If oil is not hot enough the egg rolls will just sit in the oil and "soak" as opposed to "sizzle and float” to the top of the oil.
While oil is heating
Lay 1 egg roll wrapper on the cutting board (should appear as a diamond shape, not a square) brush all 4 edges with egg mixture about 1/2"wide.
Using a spoon with holes, spoon 2-3 tablespoons of filling approximately 1/3 of the way from the bottom point of wrapper, fold wrapper over filling once, fold the side points in towards the middle and roll the filling towards the top point of the wrapper.
Fry until golden brown, drain on rack or paper towels, keep warm in 170* oven while you fry the rest. I stand my egg rolls on end to drain better.
Only make as many at one time that will fit into the fryer without crowding (tip: if you prepare too many eggrolls for frying ahead of time, they’ll get soggy while you're waiting for the others to fry)
Serve withHot Mustard for dipping.
Hot Mustard Recipe
1- Tbl dry mustard (Coleman’s is good)
Combine witha few drops of warm water to make a thin to medium paste. Mixture will be hot! For a milder version mix above paste with 3-4 tablespoons of regular yellow mustard.
If you plan on freezing the egg rolls, first you’ll need to refrigerate overnight then put them in a re-closable plastic bag and freeze.
Note: if you don't let them cool properly before freezing they’ll stick together and you’ll have one giant egg roll!
