Love Tiny Foods? Love BACON? LOVE EGGROLLS? Me too.
What You Will Need:
Won ton Wrappers
A Small Onion
Oil for Frying
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Chop Up Your Ingredients
First, you will want to chop up your ingredients. I prefer to start with the bacon. You will want it to be very finely chopped. You can use a food processor if you want, or (my choice tool for this!) the Slap Chop.
Note how much chopped bacon you have, as bacon is often the limiting factor in how many awesome eggrolls you can make.
Chop up the rest of your ingredients (onion, celery, and mushrooms!) to the same consistency and in equal-sized piles once chopped.
Step 2: Mix Together
Mix together, in equal amounts, the chopped bacon, celery, onion, and mushrooms. Toss together until it is well blended.
Let the mixture sit in the fridge for about 15-20 minutes to let the flavors blend together.
Step 3: Wrap Your Rolls
Take a wonton wrapper. Place about 1 Tablespoon of your bacon mixture on the middle of the wrapper.
Fold one corner in over the filling, wrapping it around the filling.
Fold in the corners on each side of folded corner to seal the ends.
Roll your egg roll into the proper shape. Use a tiny bit of water to slightly dampen the wrapper where it connects to give it a nice seal.
Step 4: Fry 'Em Up!
Heat about 1-1/2" of your choice of frying oil in a saucepan over high heat for about 5-7 minutes.
To test your oil, drop a scrap of onion in the oil. If it bubbles up to the top, the oil is ready.
Place 4-7 of your egg rolls, depending on size, into the oil. Fry 2-4 minutes or until golden brown.
Remove from oil using a slotted spoon. Let drain and cool on paper towels for 5-10 minutes before serving.
Step 5: Enjoy Your Egg Rolls!
There you have it, delicious bacon mini egg rolls! These are perfect for...well, anything!
For more awesome recipes and fun projects, visit my blog, The Procrastibaker!