by Julia Catherine Lee

Created on: July 12, 2009

Asian egg rolls are definitely one of my all time party favorites. They are not difficult to make and once you have done it a few times, you will be able to breeze through it and impress your friends. For me, the secrets to these delicious egg rolls are in the fillings and the dipping sauce which rounds up the taste. Hence, I like to make my own Asian fusion dipping sauce and be really creative there, so be sure to experiment them yourself as well.

Ingredients for egg roll filling:
6 large cloves of garlic, chopped fine
Fresh ginger roots, remove skin, cut into thin slices, then cut lengthwise into tiny strands
Small shallots 6-10 pieces (can be substituted with one large red onion), chopped fine
2 packs of egg roll wrappers (can be substituted with wonton wrappers). If they have been kept frozen in the freezer, remember to thaw them well in advance
A pack of fresh bean sprouts, wash, drain well
2 packs of vegetable medley (corn, carrots, chick peas). I often use frozen pack for convenience and they medley give a nice color to the egg roll filling
Fresh Parsley to be used as garnish. Wash, drain and chop fine
Celery (portion depending on personal choice), chop into tiny small squares
Fresh green lettuce, wash, drain well. These will serve as an inside "wrapper" to hold the filling together
2 eggs, beaten lightly
Fried scallions/onions garnish (sold in most Asian supermarkets and Trader Joes) (optional)
Add your choice of meat or seafood if desired (shrimp, ground pork, beef or white chicken meat, cut into small cubes)
One small cube of chicken bouillon, dissolved in a cup of warm water (this can be substituted with 1/2 can chicken stock)
a teaspoon of cornstarch in a small bowl, dissolve in 1/2 cup warm water
cooking oil

Ingredients for dipping sauces:
Sweet chili sauce
Vietnamese chili sauce or Hunan Chili paste
Light soy sauce
1 tablespoon of fine sugar
lime juice
1/4 cup ginger roots, sliced fine into very small strands

Now that you have gathered all the ingredients, we are ready to get to work.

In a small frying pan, add 1 teaspoon of cooking oil. In medium heat fry egg mixture into thin omelette. Transfer omelette to a cutting board, slice lengthwise into tiny fine strands and set aside on a plate

To make yummy eggroll filling:
Add 1/2 cup of cooking oil (I use olive oil) to a wok or deep frying pan, next add chopped garlic, shallots (or onions), fry until lightly brown
add frozen vegetable medley, chopped celery, green beans and meat,(optional). Stir for 10 minutes, next add

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