Egg Rolls

This recipe started a couple of weeks ago, Kris and wanted to make one of our favorite meals Kaldomers.  It is a family recipe that Kris brought to our relationship and has the advantage that I am not really good at making it so I don't play the role of annoying bossychefguy when they are on the menu.  So I do my best to follow Kris' lead when we make these, which is really nice for both of us.  This dish requires a couple of ingredients that we don't usually have in the house, ground pork and white cabbage.  When we are done we have the softball sized center of a head of cabbage and as much ground pork as I over purchased.  Anyway I try to use the "extra" ingredients before they become dried up compost at the back of the fridge.

So I used the "leftover" ingredients in Eggrolls, I had some eggroll skin on hand (ok it may be odd that I think of 7 ounces of cabbage as odd ingredients but think of eggroll skins as perfectly normal, but that is the way I roll)  anyway these were easy to make... the ingredients:

8 oz of ground pork

2 cloves of minced Garlic

3/4 inch cube of fresh Ginger grated

4 oz of chopped Shrimp

1 very full cup of chopped white cabbage

1 carrot grated

6 eggroll skins, plus a couple of extras to tear (I am a bit ham handed)

Egg wash made from 1 egg and a splash of water.

Put the Pork a large skillet and as it cooks add the next 5 ingredients cook until everything is done, about 10 minutes.  Remove from the stove top and let cool until the mixture is cool enough to handle.  Lay out the skins, one at a time and stuff with a large Tablespoon of mixture then roll like a burrito,  To seal the eggrolls you need to use the eggwash to hold them together, just spread a little along the edges of your eggrolls.  As you are rolling them heat up some corn oil up to about 350 and but the rolled eggrolls in two or three at a time and cook for about 5 minutes... I had to put a spoon on them to hold them under the oil while they cooked.

These are really good, maybe a little heavy with the ginger, that depends on your taste, you can decide that. I realy like fresh ginger, it is almost impossible to overdo for me.