Yesterday afternoon I took time to make the filing for my homemade egg rolls, our food of choice for New Year’s Eve. I like preparing in advance, and my recipe for filling takes a bit to put together. This time I opted for ground pork shoulder, which I cooked slowly with MSG, garlic flakes, white pepper and dabs of teriyaki and soy sauces. After draining the meat and letting it cool, I minced the meat and set it aside.

 

Other filling ingredients include minced water chestnuts, mushrooms, carrots and Chinese cabbage. After returning the meat to the electric skillet, I added the vegetables and cooked the entire lot slowly for about an hour. Once done, I let the mixture cool completely before storing the refrigerator. When it comes time to complete the meal, I will take the mixture in measurements to fill egg-roll wrappers, secure the ends with a rub of cornstarch and water, and submerge them in my wok filled with oil. Once the egg roll skins become browned and crispy, they come out of the oil and are drained on paper towels. They can be eaten as is, or dipped in a favorite mustard sauce.

 

Friday morning I will prepare the fixings for my Chinese fried rice: green onions, cubed ham, scrambled eggs and a smidgen of peas. I usually cook double the amount of white sticky rice as the dish goes quickly in my house. I mix the cooked rice in my wok with the other ingredients and toss the lot with soy and teriyaki sauces. New Years Eve will find us munching on egg rolls and enjoying homemade fried rice.

 

Happy tidings to you and yours!