Azumaya Egg Rolls Recipe

Ingredients for Azumaya Egg Rolls

• Ground Beef
• Minced Ginger
• 2 cups shredded cabbage
• 1 cup bean sprouts
• 1 cup shredded carrots
• 2 chopped green onions
• 1/4 cup oyster sauce
• 1/2 teaspoon black pepper
• Egg Roll Wraps
• Vegetable Oil
• Sweet And Sour Sauce

How to Make Azumaya Egg Rolls

1. Heat a tablespoon of oil in a large skillet or wok over high heat. Add 1 lb ground pork or chicken and 1 tablespoon minced ginger. Stir-fry until lightly browned (2-3 minutes).
2. Add 2 cups shredded cabbage, 1 cup shredded carrots, 1 cup bean sprouts, and 2 chopped green onions. Stir-fry for 2 minutes.
3. Stir in 1/4 cup oyster sauce and 1/2 teaspoon black pepper. Cook for 1 minute, stirring constantly.
4. Remove from heat and let the mixture cool completely.
5. To assemble each egg roll, place approximately 2 tablespoons of filling diagonally onto a large square Azumaya egg roll wrapper.
6. Fold one corner over the filling, then roll it halfway. Fold in the sides, tucking them in to seal the filling.
7. Moisten the remaining corner of the wrapper with water, and seal by rolling it over.
8. Lay the egg rolls seam-side down on a plate until ready to fry.
9. Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C).
10. Carefully place the egg rolls in the hot oil, frying 2-3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
11. Remove the egg rolls and drain on paper towels.
12. Serve warm with your favorite sweet and sour sauce.