Mama’s Egg Rolls

Post image for Mama’s Egg Rolls

by Amber on June 4, 2012

Years ago, my Nan started frequenting a nail salon near her house. She said it made her feel pretty to get her nails done every couple of weeks, and she always delighted in getting adorable little designs, especially when there was a holiday around the corner.

I vividly remember her glee at bright green nails with a glitter four leaf clover for St. Patrick’s Day one year. She loved being a big kid in a lot of ways.

And it wasn’t long before she was dragging Gaga along to the nail salon to get a pedicure. Sure enough, my burly, Army-Strong grandpa, he got a pedicure with my nan every couple of weeks because it made Nan happy.

Along the way, they became especially close with Dana, the owner of the salon, and her family. Eventually even sponsoring members of Dana’s family to come to the U.S.

Dana and her family referred to my Nan as “Mama”, and shared lots of wonderful things with her, including spring rolls.

When Nan passed away last year, Dana was as heartbroken as the rest of us. She and her family surrounded us with love, bringing food and staying to talk, and pampering us with spa treatments. They are true friends.

And as true friends do, Dana shared this recipe with my mom a while ago. Dana’s recipe is for Vietnamese Spring Rolls, but since I couldn’t find the smaller Spring Roll wrappers, I turned them into Egg Rolls. The filling is savory and slightly sweet, and delicious in all the ways an Egg Roll should be.

Serve them alongside some Sweet Thai Chili Sauce, and you’ve got one heck of a terrific party appetizer. Or have more than a few for a small dinner. That’s what James and I did the other night, and I don’t regret it for one minute!

If you’re loathe to deep fry, these Egg Rolls can be baked. Simply brush a little olive or canola oil over them and bake in the oven at 350° for 10 minutes. They’re delicious and still have some crunch.

My mom has also shallow fried them with success. But if you’re looking for that Chinese take-away texture and flavor, go the extra mile and deep fry them.

My extra special thanks to Mom and Dana for sharing this recipe with me, and allowing me to take poetic license with it.

Related posts:


Comments on this entry are closed.

Previous post:

Next post: