In a food processor using the grating blade, grate the onions then transfer to a mixing bowl and set aside. Next, grate the carrots and celery and transfer to a large mixing bowl; combine with the bean sprouts and set aside. Use a microplane or garlic press to process the garlic in a separate bowl and set aside. Grate the cabbage in the food processor and set aside.
In a large stock pot, blanch the carrot/celery/bean sprout mixture. Drain in a colander set over a large bowl. Meanwhile, blanch the cabbage and drain in another colander set over a large bowl. Once drained, combine the carrots, celery, bean sprouts, and cabbage and set aside while you prepare the meat.
Prepare the filling in four batches. Eyeball ¼ of the grated onions and ¼ of the garlic and sauté with olive oil in a large skillet over medium-high heat. When softened and fragrant, add ¼ of the ground beef and sauté until the meat is just cooked through. Season with ¼ cup soy sauce, 1 T sugar, salt, and pepper (taste and adjust seasonings as needed). Add 1/4 of the shrimp and continue sautéing the meat mixture until the shrimp are just pink. Add ¼ of the blanched veggies to the meat mixture and sauté a few more minutes until all the flavors are combined. Drain in a colander set over a large bowl.
Repeat above process in three more batches with the remaining vegetables, meat and shrimp. Allow all batches to drain well.
Use 1 pack of spring roll wrappers at a time so they don’t dry out. Separate the wrappers so they are easier to work with and cover with a damp paper towel while you’re working. Make a paste with the flour and water to seal the finished egg rolls.
Place the spring roll wrapper in front of you so that the bottom corner of the diamond is closest to you. Add approx. ½ cup filling to the bottom third of the wrapper. Roll the wrapper over the filling once, squeezing gently to make a tight roll. Fold in the left and right corners and then continue rolling. When about 1/3 of the wrapper is left, use your finger to paint the edges with the paste. Roll the rest of the wrapper together and create a seal. Repeat with remaining wrappers and filling. Makes 115 – 200 eggrolls, depending on how much filling you put in each.
To prepare- add ½” corn or vegetable oil to a large skillet. Heat over medium-high until the oil begins to ripple. Pan-fry the eggrolls on all sides until brown and crispy. Drain well on paper towels and serve immediately with sweet and sour sauce for dipping.
To store- wrap in freezer paper and aluminum foil before placing in Ziploc bags. Keep frozen up to a year.
Originally Submitted
12/31/2010
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