Egg Rollin'!

So, I got up with an odd hankerin' for egg rolls.  Hankerin'?  How do you spell that?  Is that even a word?  Any whoo!  I'd grabbed the stuff at Wally World over the weekend because I'd planned to make them for supper one night.  Whoops, now they are for lunch.  This is why menu planning doesn't work for me...I rarely stick to it all week!  So, here ya go, your very oen recipe for homemade egg rolls!  Don't be scared..they aren't as hard as you think!

What you need:
1 lb. ground beef, pork, turkey, or chicken
1 bag tri-color slaw mix...unless you'd like to chop this much cabbage and carrots.  If so, go for it!
3 green onions, sliced thin
1 clove garlic (or 2 small) finely minced, or grated
1/4 tsp. ginger...more if you like it a lot.
2 Tbsp. soy sauce
1 tsp. sesame oil (optional)
1 Tbsp. oyster sauce (optional)  
pinch to 1/4 tsp. crushed red pepper flakes
salt and pepper to taste
2 Tbsp cornstarch stirred into 1/4 c. water
1 package egg roll wrappers...usually found in produce section
oil for frying

What you do:
Brown and drain meat and set aside.  In same skillet, heat a couple of tablespoons of oil over medium-high heat and stir-fry cabbage slaw until crisp tender.  Add onions and garlic and cook for a minute more.  Add ginger, red pepper, soy sauce, sesame oil, and oyster sauce.  I recently discovered oyster sauce...even our Wal-mart sells it!  It isn't fishy like it sounds like it would be.  It makes Chinese dishes pretty crazy tasty!  Anyways, back to your regularly scheduled program....After you add all the sauces and seasonings and mix well, give it a taste and adjust seasonings to your family's taste.  Mix your cornstarch in water and add to mixture.  This helps it tighten up a little and hold together better.  Roll your egg rolls and lay on a cookie sheet covered in wax paper or parchment.  Cover with a slightly damp towel to prevent them from drying out as you roll.  Here and here are good step-by-step directions for rolling.  Heat oil in a deep fryer or about 2 inches in a heavy pan to 350.  That is supposedly the magic frying temperature.  Honestly, I don't have a thermometer and just king of know my stove.  I have to leave it halfway between high and medium high...but that may not help you on your stove!  Serve with sweet & sour sauce or extra soy sauce.  We like these as a main dish for supper with stir-fried veggies and plain or fried rice.  Mmmm!  Try it and come tell me how it was easier than you thought!
Tip:  I have never tried it, but many websites say you can bake them at 425.  Spray cookie sheet and place egg rolls seam side down and spray egg rolls with cooking spray and bake for 18-20 minutes.  You can also freeze and cook from frozen.

If you have any filling leftover, here is an idea to use it.  Cook a package of ramen noodles (any flavor) adding the seasoning to the boiling water.  Reheat egg roll filling and add noodles and about 1/4 c. of cooking liquid and toss together.  Add more of the noodle broth until you like the consistency of it.  It turns out kind of like a lo mein.  Or grab a fork and just eat the filling!  Mmmm!