Cindi's Egg Rolls

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 1 lb lamb steak, cut into thin strips, and fat trimmed away or 1 lb ground beef or 1 lb seasoned lamb sausage or 8 ounces medium precooked shrimp
• 1 large carrot, shredded
• 1 head cabbage, shredded
• 1/2-1 green bell pepper, cut into thin strips
• 1 medium onion, chopped
• 3 minced garlic cloves
• 3 teaspoons shredded gingerroot
• 2 (14 ounce) packages egg roll wraps (i use 1-1/2 pkgs.)
• vegetable oil (for deep frying)
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 1/2 tablespoons grandma molasses ("robust flavor")
• jarred sweet and sour sauce (for dipping)
• water (for sealing egg rolls)

Recipe

• 1 in a wok or 12-inch skillet (along with 2 tablespoons vegetable oil) over medium-high heat; stir fry the lamb steak for 3 minutes. drain off fat, remove lamb steak, and set aside on paper toweling. if using ground beef or lamb, cook meat, drain off fat, remove and set aside on paper toweling.
• 2 in a large bowl toss together, cabbage, carrots, green peppers, onions, garlic and ginger root.
• 3 in the same wok or skillet (over medium-high heat) add 2 tablespoons of vegetable oil, and stir fry half the vegetables for 3 minutes; remove and set aside in a heat proof bowl.
• 4 finish stir frying the remaining vegetables (along with 2 tablespoons of vegetable oil) over medium-high heat for 3 minutes, and add to the heat proof bowl with the other slightly-cooked vegetables.
• 5 in a small saucer or cup, combine the cornstarch, soy sauce, and molasses; mixing well. add to the vegetable mixture; and stir.
• 6 add either the cooked lamb steak, cooked ground beef, cooked ground lamb or precooked shrimp to the bowl of vegetables too; and mix well.
• 7 follow the instructions on the back of the egg roll wrapper package, (on how to roll them up) and using 2 to 3 tablespoons of the meat-vegetable mixture for each egg roll) when assembling.
• 8 when assembling the egg rolls, you'll need a small bowl of warm water to help seal the edges of the egg rolls together. (sometimes i'll add a bit of cornstarch to the warm water, to make a paste, and to help seal the wrap a bit better.).
• 9 in a deep fryer, add the vegetable oil, and set your fryer to 375 degrees.
• 10 when hot, fry several egg rolls at a time; until lightly golden brown (turning frequently). drain on paper towels.
• 11 serve with the sweet and sour sauce.
• 12 makes about 20-25 egg rolls (possibly 30-35).
• 13 variation: for vegetarian egg rolls, just omit the meat. assemble and cook according to instructions.
• 14 note: you may substitute 1 to 2 (16 oz.) pkgs. of already shredded cabbage & carrots, (found in your produce isle) for the large carrot & medium-sized cabbage. if you use 2-(16 oz.) pkgs., be sure to add a bit more garlic, ginger root, and thinly sliced green bell pepper.