Mama's Yummy Eggrolls

Today I am sharing some super-yummy eggrolls with you! My mom fills these eggrolls with all kinds of meat and goodness.

For this recipe you will need:

These measurements are all approximate. I rarely measure anything when I cook.

4-5 Green Onions, Chopped

1/2 Cup of Shredded Carrots

1.5 Cups of Shrimp, Cleaned and Peeled (I buy already cooked, but Mama does hers raw.)

1 Pound of Ground Beef

1 Pound of Ground Pork

1 Egg (for the Egg Wash)

Lettuce (For Garnish)

Soy Sauce

Hot Mustard

Rice Vinegar

Salt & Pepper

Eggroll Pastry Wrappers

1 Small Package of Bean Thread Noodles (there are several in a pack, just one is enough)

1 Package of Dried Shitake Mushrooms

To get started, you will need to hydrate the shitake and soak them until they are soft.  This normally takes at least 30 minutes.  I normally use hot water and a plate to do a quick hydrate.  You will also need to soak your noodles in water until they are soft.  Break them into smaller pieces if you wish.  Drain and chop up your shitake mushrooms into small pieces, excluding the stems.  Make sure to squeeze out any excess water. Shred your carrots. Next, brown your ground beef and pork. Once your meat is cooked, drain it well. My mom swears on squeezing all the fat out by hand, but I am just too lazy for that. You can then chop your shrimp into small pieces or just put them through the food processor.  I use the food processor, it's just easier.  I then combine all the ingredients in a bowl and mix with my hands.  You have to mix it up really well.  If it isn't messy like the picture, you probably didn't do it right.  Season the mixture with salt and pepper to your taste.

Next comes the fun part: rolling the eggrolls.  Take your pastry wrapper and position it like a diamond.

Scoop some of the mixture into the wrapper like so.

Next, tightly fold the wrapper over the mixture.

Roll it again.

Tuck the two sides in.

Roll again.

Apply your eggwash to the ends and paste it all together.

There you have it.  This recipe normally yields about 25 eggrolls.  I usually just freeze them in bags of four or five, for quick dinners.  To cook them, just deep-fry on medium-high heat until golden brown.  Everything inside is already cooked, so it shouldn't take too long.

I serve these eggrolls with lettuce and a hot mustard dipping sauce.  The sauce is basically soy sauce, hot mustard, and rice wine vinegar mixed to taste.