I donít know if I will have an easy time making egg rolls, but glad to hear you think they are easy. I have rice papers wrappers, so donít know if you use them or not. The Asian supermarket sells the bean sprouts for 1.29 for a big bag. How to you know when they turn bad? I used to have a friend years ago that her friend used to raise bean sprouts and she made good money doing that, until something happened with her bean sprouts and made someone sick. That is why I am wondering how long the bean sprouts will last. I usually purchase eggs rolls at market, but donít even know how they are made. I donít dip in anything, but what would you advise. I have a big bottle of Fish Sauce at home with Anchovy. Is that anything to dip egg rolls in, or do I add stuff?
I think the rice paper wrappers are for Spring rolls Norma...I really would suggest getting the regular old wonton/egg roll wrappers. I like the nice thicker crispy wrappers for good old egg rolls.
Here is a super easy recipe...it even uses a bag of slaw mix in case you don't want to grate a cabbage, plus it will have some grated carrot in there too then which is nice. http://www.tasteofhome.com/recipes/egg-rolls
Fish oil is some strong salty stuff and goes a looong way...you can mix that with some teriyaki or soy sauce, a bit of brown sugar and some minced garlic,onion,perhaps a bt of ginger if you like...I like rice wine vinegar in there too..just play around and you will have a nice dipping sauce. My favorite way is to just slice roll lengthwise, open it up and dash with soy, a shmear of hot mustard and a drizzle of jarred duck/sweet&sour sauce...puuurfect!
Here are the wrappers I use...http://www.walmart.com/ip/Nasoya-Egg-Roll-Wraps-16-oz/10898814
When sprouts go bad you will know it Norma...they leach out their water into the bag and start to turn brown and mushy. That great bright white "snap" to them fades fast....so you want to avoid buying ones that have the little leaf or the ends turning brown...the rest of it won't be far behind from turning to mush.
I love them especially in fried rice dishes!