I actually made home made egg rolls last night for dinner! They were much better than any I've ever had at a restaurant. I bought the ingredients at The Andersons Market http://www.andersonsmarket.com/ in Sylvania which is a great shopping experience. They always have the best samples and plenty of them. It is wonderful to be able to taste a variety of fresh fruits and vegetables, breads, dips, meats from House of Meats http://www.houseofmeats.com/ counter, Honeybaked Ham http://www.honeybaked.com/ , and many snacks throughout the aisles. This store also has a great selection of beers and wines.
Here's the recipe I used, it is from the Nasoya egg roll wrapper package:
1 lb ground beef, pork, chicken or 1 pkg of firm tofu, crumbled
1 tsp minced ginger
2 cups finely chopped cabbage
1/4 lb bean sprouts
1/2 cup shredded carrot
2 TBSP oyster sauce
3 green onions, finely chopped
1 pkg egg roll wrappers
vegetable oil for frying
Stir-fry meat or tofu and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool. Use 2 tbsp filling for each egg roll. place filling diagonally on wrapper, fold corner over filling; roll snugly half-way to cover filling, fold up both sides snugly against filling; moisten edges of last flap, roll over flap to seal; lay flap-side down until read to cook. Deep-fry at 350 degrees a few at a time, turning occassionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm.
I also added some minced garlic to the filling and I fried the egg rolls in about 1 inch of oil rather than deep fry. They were fabulous!
