Not the "World's Best Eggrolls"

Remember those World's Best Eggrolls I talked about last year?  Well, they're still the best and the ones that I made are not the same but, I do have to say they're pretty darn tasty. 

This whole frying business started a couple of weeks ago when I decided to make fish and chips.  So, I had to fill a pot with some Canola oil to get the job done.  See, this is why I don't like to fry--I never know what to do with all that leftover oil.  So, the pot has stayed on the stove and we've been using it to fry things.  I believe my mother made fish and chips last week with it.  Well, that pot of oil is still there.

I know it's been quite awhiles since I've last posted.  Life has been extremely busy.  Today began Week 9 of the semester.  I've been so used to UCI's quarter system filled with 10-week quarters that it's kind of depressing that I still have seven weeks left in this 16-week semester.  So, I had midterms to take, essays to write, lots of studying to do.  My butt was quite numb from all the diligent sitting I've been doing at my desk, reading and writing away.  

I've been to quite a few events in the past couple of weeks including the Lord of the Rings in Concert at Honda Center and then this past weekend, I went to The Miles Davis Experience at the Samueli Theater at the Segerstrom Center for the Arts.  Both were really fun.  LOTR in Concert was absolutely amazeballs; I've never watched a movie with a live orchestra down in front of the screen!  I think the die-hard LOTR fans actually ruined it for me, though.  I can't stand people clapping every 10 minutes!  And ooh, Miles Davis... what a talented man.  Ambrose Akinmusire and his fellow musicians did a wonderful job emulating the style and music of Miles Davis. 

However, the reason I felt like making something today is because I'm rather sad today.  I tend to cook or bake when I'm feeling blue.  Last night, I found out that the wonderful Coach Jim Harris passed away.  He had been diagnosed with renal and lung cancer over the summer and had surgery in August.  It had been a battle since then.  Well, as his oldest daughter Kim said, "He's up in his Heavenly court now." 

See, Coach Harris was the head basketball coach at my alma mater, Ocean View High School.  In fact, he's been the only head basketball coach in its 35 year existence.  He is quite famous and leaves an incredibly legacy.  I did not play basketball at OV but I was the head statistician for the boys' basketball program and of course, a stat girl for the boys' varsity team.  So, I spent quite a lot of time with Coach Harris and the basketball team during my four years there.  I learned so much from that great man; he's going to be irreplaceable.  I'm quite sad but I'm glad that he's no longer in pain and in a better place now.  Sixty-seven is too early to go and we're going to miss you, Coach. 

So, these eggrolls.  I really don't have a recipe for you.  I wasn't even sure I was going to write about them except I know it's been a long time since I've posted.  And remember what I said about my mom's eggrolls?  That there are no measurements?  Good golly, I followed in her footsteps because I do not know how much I put of what in them.  Whoopsy.  But, I think that's part of the beauty of these eggrolls--you can tailor them to your own liking.  I was chopping all the ingredients and thinking, "Hmm, I should chop some more of this and add a little more of that."  Yup, it's pretty bad that I can't give you measurements.  Like my mother's, I used a mixture of ground pork and blitzed up shrimp (I processed it in the food processor).  Those were my main proteins and the rest is yummy vegetables and aromatics! 

I also have no oil temperature for you.  Sorry!  I was adjusting it the entire time I was making eggrolls and frying them.  And word to the wise--do not wear a tank top.  Yes, I have a few oil wounds on my chest and arm now from oil shooting out of the pot from some sort of moisture hitting the hot oil.  Ow.

These are so incredibly tasty and filling!  I think they're a total meal in themselves.  So, go ahead and make some eggrolls.  They'll make you feel good.  I have a heavy heart now and you know what I'm thinking about?  I wish I could share these with Coach Harris and have times be like those of old when we used to have reflective conversations when I was working in his office.  Time and life flies by, doesn't it?  Make the most of it and live your life to the fullest.

Hester's Eggrolls

Ingredients:

• 2 1/2 pounds ground pork
• 3/4 pound peeled and deveined shrimp, processed in the food processor
• 1 medium onion, food processed
• 1/2 cup chopped garlic chives
• 1 head of garlic, finely chopped
• 1/4 cup grated ginger
• 2 large carrots, shredded
• 2 cups shredded and blanched Napa cabbage
• 3 green onion stalks, chopped
• 2 cups chopped Shiitake mushrooms (I used dried Shiitakes and rehydrated them in hot water)
• 1 can or package Enoki mushrooms (check with the fresh mushrooms in the Asian market)
• 3 sheets of nori, cut in half and cut into thin strips with scissors, then given a quick soak in hot water
• 1/4 cup cornstarch
• salt and pepper
• sugar
• Hoisin sauce
• soy sauce
• fish sauce

Mix up all your ingredients.

These are the wrappers I used.  I didn't like them.  They were chewy and bubbly on the outside.  I prefer the smooth, crispy ones that my mom uses.  I kept wondering why they were getting bumpy all over; I thought the oil was the culprit.  When my mother got home from work, she said that as soon as she saw them, she knew I had used the wrong wrappers. 

They give you rolling and wrapping instructions on the back but here are my make shift ones.  Just watch.

Sorry the pictures are so blurry!

I used one egg + a little water to make an egg wash to be my glue for these rolls.

I wrapped 60 eggrolls.... they did not all look the same.  I've still got a ways to go with my wrapping skills.  TIP: stick your rolls in one single layer in the fridge or freezer if you're waiting to fry them.  If you leave them at room temperature for a long time, they get a little too soft and gummy on you.

Super scrumptious!  My mother even loved the filling!  For those of you who know my mother or feel like you know her from what I've written, you know that's a super big compliment to get!  "Good filling, Mei-Mei!"  Whee!