Cooking Wright

Mom's Egg Rolls for New Years


1 package egg roll skins
2 c cooked ham
5 medium dried mushrooms
2 cups bamboo shoots sprinkled with 1 tsp sugar
1/2 lb. fresh bean sprouts (rinsed)
3 stalks celery
2 stalks green onions
2 Tbsp oyster sauce
1 tsp salt
4-5 cups oil
1 egg beaten
2 or 3 tsp flour


Soak mushrooms for 2 hours and discard stems. Dice ham, mushrooms, bamboo shoots, green onions, and celery.

Heat wok and add 1 Tbsp oil (add more oil as needed). Stir fry the following:
bean sprouts 1 min set aside
celery 2 min set aside
mushrooms and bamboo shoots 2 min set aside
ham 2 min

Pour oyster sauce over ham and stir to mix. Return other ingredients plus green onions and salt and stir. Add additional salt if needed

WRAPPING: Position wrapper like a diamond with the corners at top, bottom, left and right. Place about 1/3 cup filling on lower section of wrapper. Tuck bottom corner around filling and roll firmly about 1/2 way up the sheet. Moisten the remaining 3 corners with bean egg. Fold left and right corners toward center and roll all the way up.

FRYING: Heat 4-5 cups oil in wok. Deep fry egg rolls on both sides until golden. Drain on paper towel.

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