This is a variation on traditional eggrolls. Not very good for you if you're watching your weight, but it's very tasty, and well worth it!
Instructions
1. In a large pan, fry bacon on medium-low heat until there most of the fat has fried out. Remove the bacon bits and put to the side (you'll add them back later).
2. Add the cabbage and keep the heat low. Flip and stir the cabbage occasionally until it has completely wilted and has soaked up the bacon grease.
3. Add the bacon, bean sprouts, optional veggies, and crab meat to the pan (I told you you'd need a large one!) and put the heat to medium-high. Using tongs, integrate the ingredients slowly. Add soy sauce until the mixture is a nice brown color, usually 4-5 tablespoons depending on the size of the mix.
4. Once the mixture is cooked through and all the vegetables are wilted and browned, turn the heat down to low, mix in the shrimp, and put a lid on the pan.
5. After 10-15 minutes, remove the lid and season the mixture to your taste. I like a lot of garlic and pepper, but it's up to you! Replace the lid for two-three more minutes, then remove the lid, and put the mixture in a bowl to cool down. (You can put this in the fridge if you're impatient!)
6. While the filling is cooling down, prepare a work station on a counter or table. I prefer the table so I can sit and chat while I work. Stack up the eggroll wrappers on one side, and put a small bowl of water on the other. Place a large, flat pan or cookie sheet to one side with paper towels covering the bottom
*tip* Be sure the prep area is clean! I would suggest using a plastic cutting board to avoid a sticky mess on the table!
7. Once the filling is cooled enough you can handle it, you're ready to begin making the rolls. Lay a single wrapper in front of you, turned so one of the corners are pointing towards you. Using your hand or a spoon, scoop a small portion out and squeeze it to remove the juice. You want to save the juice as it can be used later for flavoring.
8. Place the portion of filling a few inches back (towards you) from the center of the wrapper. Pick up the corner nearest you, fold it over the filling, wrap it under, then take the left and right corners and turn them inward, wrap again. When you get to the last inch or so, take a small bit of water and moisten the edges of the final corner. Wrap tightly to the end, and place on the towel draped pan.
9. Continue as above until you've done the entire bowl. You can also do just a portion of the filling and save the rest plus the juice for Fried Rice.
10. In a deep pot, put enough oil in to completely cover the eggroll. Heat to frying temperature (I never measure it accurately. I pop in a wooden spoon handle, and once it bubbles, you're ready to fry), and put in two-three eggrolls at a time. Fry until golden brown on both sides.
Serve piping hot, or warm. They're good reheated too!
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