Egg RollsWe call it "bb", before Ben. Some families call it "bc", before children. One of the many "bb" moments was egg rolls. It is family lore that I can make incredible egg rolls. Charlie recently noted that he has never tasted my egg rolls. It is clear that children make sure we mark the passage of time with more than just the vague, "oh, it must have been only a few years ago."
Last week was final's week and I was headed to Champaign to cook. Charlie agreed to help make the egg rolls and together we'd make chop suey and egg rolls for the 6 dinner guests. Together we chopped for an hour and Charlie discovered that while they are not hard to make, they do take a little bit of time.
We had two pans full of meat and vegetables.
After the egg roll meat was cooked (a pound of sausage and a pound of shrimp) the rest of the diced vegetables were added to the large pan to gently steam. (cabbage, celery, onions, chestnuts) One tablespoon of peanut butter was mixed into the final mixture.
A large spoonful is placed in the middle of the wonton skin and carefully rolled.
Timing is everything! The egg rolls are fried in a pan with about an inch of oil. Because this doesn't take long it's important to have the rest of dinner ready, so we can enjoy everything while it's hot!
There is always the danger that old family stories will not live up to expectations, but luckily this was not the case! The egg rolls were perfect and perhaps I will fix them again soon, perhaps even before another 23 years!