Category Archives: Freezer Prep

Freezer Egg Rolls

Certain foods are just so yummy to make at home, but the time it takes means I don’t do it very often. That is why I like doing freezer prep. I take many foods or dishes and make a lot at one time, and out in the freezer. This helps get dinner to the table quickly on an average weeknight. Chinese food  is one of those  things that can really benefit from doing freezer prep. Below is the recipe I used, but keep in mind that egg rolls are very forgiving. You can substitute whatever meat you like, or leave it out totally. The same goes for the vegetables. This batch made 60 for me. Which means, you can also make them up this week and save them for your New Year’s Eve part or the Super Bowl on February 1st. GO SEAHAWKS! (Sorry, had to throw that in)

INGREDIENTS

4 pounds Pork  Sausage

3 cups shredded Carrots

1 1/2 cups finely shredded or diced Onion

1 large head of Green Cabbage shredded

2 Tb Garlic Powder

Salt to taste

60 Egg Roll Wrappers

Parchment Paper

Cookie Sheet

cup of water

Begin by cooking the sausage and set to the side on paper towels to soak up excess grease. Using the grease in the pan, cook the vegetables. As you go, set on paper towels to soak up excess grease. Combine all ingredients into a large bowl and pull out the egg roll wrappers. I prefer that the ingredients have all cooled before rolling, I think it keeps the wrap from getting soggy.

Put approximately 2 tablespoons of filling on the corner of each wrapper. I do one at a time, it goes really quickly.

Too much filling means the wrapper won't fully cover the ingredients and it will break open while frying.
Too much filling means the wrapper won’t fully cover the ingredients and it will break open while frying.

Fold over the point, and roll slightly so all the filling is now covered. Fold over the left and right corners as if making an envelope.

Most wrapper packages have a diagram of how to do this. Always roll from the bottom point, or it won't seal correctly.
Most wrapper packages have a diagram of how to do this. Always roll from the bottom point, or it won’t seal correctly.

Use your finger to wet the top corner with water. As you finish rolling this ensures it will seal shut. The biggest thing to watch for is to make sure the ends are tucked in all the way. Otherwise you risk having greasy egg rolls when they are done frying.

You can see on the right the bottom isn't tucked in all the way. This risks a lot of grease getting inside and being trapped, or filling to fall out while frying.
You can see on the right the bottom isn’t tucked in all the way. This risks a lot of grease getting inside and being trapped, or filling to fall out while frying.

Place then on a covered cookie sheet. Once the pan is full, cover it with a towel and place in the freezer. A couple of hours later they are frozen solid and ready to be bagged up.

Cover the cookie sheet with parchment paper to ensure the rolls don't stick to the pan while freezing.
Cover the cookie sheet with parchment paper to ensure the rolls don’t stick to the pan while freezing.

To fry, heat oil to 350 degrees and cook frozen. This will take 5-9 minutes depending on how much filling you actually used in each one. A good sign is that it will be floating. Test one to see if it heated all the way through. The wrapper should be a nice golden brown. Serve with your favorite dipping or soy sauce. I learned this trick from my best friend Thao in high school. In Vietnam they don’t put a lot of veggies inside. Instead, they serve each roll with a piece of uncooked cabbage leaf wrapped around it. This gives extra flavor and crunch while devouring them. If stored in a freezers bag with the air sucked out they will keep for months in the freezer.

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