Sorry I can't be of any help to you. The only oriental dishes I make are frozen stir fry ones.

I used to make egg rolls every few months when a bunch of us women would have a Chinese food hen party. It's been so long ago that I don't remember the recipe. I just went to look for the cookbook the recipe is in, but it must be one that is packed up in the room that's waiting to be my craft room. It was in a cookbook that came with my Jenn Aire stove, so if anyone here has one handy maybe they can post the recipe from it for you. The egg rolls were quite tasty.

Linda

This is our favorite recipe. I grate the ginger using a cheese grater.

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they dont dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ÂgreasyÂ). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows)
Makes 12 egg rolls

Sweet & Sour Sauce

1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.
This is the Âperfect (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever...

this one is awesome......just tweek the soy...and I added slaw mix (2 handfuls or so) instead of stir fry veggies..

crazy Easy" Lo Mein

We don't pay $7 a plate for Lo Mein any more. This home version uses common pantry ingredients and ground beef. This is a family favorite and is inexpensive to prepare.
SERVES 4 -6 (change servings and units)

16 ounces spaghetti noodles, cooked and drained
1 lb cooked ground beef, drained
2 (12 ounce) jars homestyle beef gravy
1 (10 ounce) package frozen stir fry vegetables, thawed
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper
Directions

1 Combine the cooked hamburger, both jars of beef gravy, soy sauce, thawed veggies and all the spices in a large, deep skillet.
2 Cover and simmer mixture for 8-10 minutes.
3 While the sauce is simmering, cook the spaghetti noodles. Add the cooked drained noodles to the meat/veggie sauce and stir well.

I wouldn't sub sesame seed oil. If I run out, I just leave oil out of the recipe.

Oooh.... I'm going to make the lo mein recipe next week. Yum! My asian tip-buy a fresh gingerroot, store it in the freezer and just grate some when you need fresh ginger.

Grab your ground ginger at the Food Lion if you have one in your area! their store brand price sure does beat the Walmart stores prices~ $1.50 compared to $3-4 bucks...

Sorry I can't help either. I am surrounded by authentic Asian restaurants at all price ranges. I can barely bring myself to eat Chinese-American any more much less try to duplicate those wonderful interesting flavors. It wouldn't be cost effective for me to even try when I'm surrounded by cheap,plentiful and real.

As a matter of fact....Just today a friend (who is married to a Japanese Lady) told me they started cooking with Rice Bran Oil instead of Sesame Seed Oil. He told me they put grated Ginger in everything.

But, what do I know?

Gayle

Ginger should be fresh and peeled. Don't use ground ginger...that's for baking, not cooking.
Do not use Italian spaghetti...use Soba noodles, rice noodles or if you can't buy those in your area...use whole wheat spaghetti.

Sesame or peanut oil will give the best taste for lo mein. I do also use rice oil for some dishes.