Egg Roll MemoriesPublished 8:41pm Wednesday, August 28, 2013 Updated 8:19am Thursday, August 29, 2013
Ever since Thomas Kao restaurant closed its doors in 2004, I’ve had a lot of conversations with devotees who miss the wonderful dishes that Tom and Linda prepared for residents and visitors to FergusFalls for more than 20 years. As I travel, I still search for a Chinese restaurant that offers egg foo yung, kung pao or egg rolls that remind me of those flavors the Kao family expertly prepared in their kitchen.
This past weekend my cravings got the best of me, and despite the raging heat index, I mixed a filling, rolled and fried egg rolls on a 90+ degree day. The results were delicious, but I’m still hopeful that I’ll find a place that reminds me of those famous egg rolls.
15 egg roll wrappers
1 lb. ground chicken or ground pork
2 tsp. chopped fresh ginger
2 tsp. chopped garlic
1 tsp. sugar
1 tsp. salt
¼ cup soy sauce
1 tsp. sesame oil
½ small cabbage, shredded
2 large carrots, shredded
4 green onions, sliced thin
1 egg, slightly beaten
1 tsp. water
Canola or vegetable oil for frying
Brown chicken or pork with ginger and garlic. Next, mix sugar, salt, soy sauce and sesame oil. Add to meat and mix well. In a large bowl, combine cabbage, carrots and onions. Pour hot meat over cabbage mixture and stir. Let cool a bit.
Lay egg roll wrapper in front of you like a diamond. Place 3-4 tablespoons of the mixture in the middle of the wrap, fold bottom point over the filling, fold in right and left points, brush beaten egg and water on top point, then finish rolling. Repeat with remaining filling.
Heat a pan, or a deep fryer to 375 degrees, fry for 2 to 3 minutes, or until roll looks browned. Drain on paper towels, and serve with hot mustard, sweet & sour and soy sauce.