Why do egg rolls anywhere other than detroit have cabbage in them?

Question

I grew up south of Detroit, and all of the Chinese places there had bean sprouts in the egg rolls. If you've never had one, get one its the best Chinese food item ever. I've moved from the area, only 150 miles, but no bean sprouts in sight. My family across the nation also can't find a bean sprout egg roll. Whats the deal with that? How can I get some sprouts in my roll? I'm starving and I hate f*ck*ng cabbage.

Answer 1

If your near Ford rd and telegraph try Rose Garden Chiense restaurant,they r awesome (no cabbage).....lol Dearborn Heights I think!

Answer 2

Every egg roll I have ever had ..has cabbage...besides SPRING ROLLS..they dont have cabbage but have bean sprouts.

WHy dont you make your own with bean sprouts?

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Egg Rolls



1/2 lb. lean pork, diced (or lean ground pork)

1/2 lb. peeled and deveined shrimp, diced

2 cups bean sprouts

3 tablespoons oil

8 green onions, finely chopped

1 8-ounce can water chestnuts, finely chopped

1 8-ounce can bamboo shoots, finely chopped

4 slices fresh ginger, minced

1/2 teaspoon salt

2 teaspoons soy sauce

2 teaspoons sherry

1 egg, lightly beaten

1 package egg roll wrappers

Oil for deep frying

Prep: Note: The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.



Rinse the bean sprouts in a colander under cold running water and set aside to drain.

Heat 2 tablespoons of oil in a wok or large pot. Add pork and stir fry for about 2 minutes, until the meat loses all traces of pink. Add shrimp and stir fry for another minute. Remove from the wok.

Pour the remaining tablespoon of oil into the wok. When hot, add the ginger root, green onions, bamboo shoots, and water chestnuts. Stir fry for 1 minute, then return the pork and shrimp to the wok.

Add salt, soy sauce, sherry, and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.

Assembling the Egg Rolls:

When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling.

Deep fry in 3 inches of very hot oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.

Cut each egg roll in half crosswise and arrange on a platter. Serve warm, with homemade plum sauce . (Or you can find plum sauce in the Asian section of any well-stocked market.)

Makes about 20 egg rolls, 40 hors d'oeuvres

Answer 3

Huh, I grew up in Detroit (near Mack & Warren) and I never thought about this until you mentioned it.  You're right.  Everywhere else I've had egg rolls, they're made with cabbage, which is traditional.  But the places we went to in/near Detroit used sprouts.

Anyways, egg rolls aren't that hard to make at home.  Just replace the cabbage with sprouts, obviously.  You can get egg roll wrappers (also called won ton wrappers) at Krogers, usually over in the produce area where they have the Tofu and stuff.

Answer 4

You've GOT to eat in better places.  We have a few Chinese places in my city and they're EXCELLENT  - bean sprouts in the egg rolls and all !

Answer 5

Lots of cheap chinese cooks love it because it's as cheap as common salt lmao

Answer 6

because its a main ingredient!!! its like why is their usually beef in tacos