by Jennifer Searle

Created on: July 12, 2008

Making egg rolls at home does not have to be a difficult process and only requires a few ingredients. Egg rolls can be a great appetizer for dinner parties, side dish, or a snack when lounging around the house or watching the game with friends. The prep work for egg rolls is the most time consuming part of the process but most prep work can be done well in advance. So to get started you will need:

1 head of cabbage
1 lbs of carrots
1 package of bean spouts
2 large onions
2 lbs of ground pork/chicken/turkey/beef (which ever meat you prefer)
3 tablespoons of vinegar
Salt and pepper to taste
2 packages of prepared egg roll wrappers (if only making a small amount halve all amounts and use one package of egg roll wrappers.)
Oil

The cabbage, carrots, and onions can be shredded in a food processor or by hand. If done by hand, sliced cabbage into thin strips with a large chef's knife, and the carrots and onions can be shredded with a large hole cheese grater. Mix the shredded cabbage, carrots, onion and bean sprouts in a large bowl and toss with vinegar, salt and pepper, then place bowl covered in plastic wrap in the fridge. The mix should sit for at least an hour, but can sit overnight before being prepared.

The marinade for the meat can be purchased already prepared or can be made at home. The typical taste of the meat in restaurant egg rolls is a cherry based teriyaki flavor. There are several brands of teriyaki mix that are cherry based sold in the grocery stores. Or you can use this mixture to make your own.

1 can cherry pie mix
1 bottle teriyaki marinade
1 tablespoons rice wine
1 tablespoon soy sauce
2 tsp liquid hickory smoke (optional)

Mix marinade in a blender until all cherry pieces are pureed. Marinade ground meat for at least an hour, but also does well to marinade overnight. If you do not have a blender substitute a jar of cherry preserves for the can of pie mix. Use two cups of the marinade mixture to marinade meat in. The remainder of mix can be saved by returning it to the store bought teriyaki bottle or placed in an air tight lidded container. Mix will keep for a month and can be used as a marinade for grilling or pan frying other meat.

Once meat mixture has marinaded it should have a pink color to it due to the cherries(except for beef, it will not change color). Fry ground meat until it is mostly cooked and has been smashed, in the pan, to small pieces. Add some of the left over marinade to the pan and reduce the marinade into the meat. Once the marinade has been

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