In this episode of Consuming Cinema we are making and pairing a Ecto Cooler with Egg Rolls from Ghostbusters! The latter of which is a recipe adapted from one by my late grandpa first published in a 1984 Chicago Sun Times article about tailgating.


Ecto Mix:  

6 Tangerines

2 Navel Oranges 

1 Lemon 

1 Lime  

Ecto Cooler:  

2 oz Vodka 

2 oz Ecto Mix 

1 oz Simple Syrup 

.25 oz Blue Curacao  

Egg Rolls:  

1/4 lb Ground Pork  

1 Carrot 

1 Rib Celery 

Half Yellow Onion 

Half Head Cabbage 

tsp Ginger 

Dash Sesame Oil

tsp Soy Sauce 

tsp Mirin 

tsp Brown Sugar 

tsp Corn Starch  

Tbsp Flour 1/2 tsp 



My grandpa's egg rolls start with two mixes. A pork mix and cabbage mix.
To make the cabbage mix, start by shredding a half a head of cabbage. Then put the cabbage in a paper towel lined bowl and add 2 tsps of salt. Cover with another paper towel and let sit out for at least an hour. Then add a Tbsp of oil to a wok and fry up the cabbage so it becomes crispy and a vibrant green, but NOT wilted. Put the cabbage in a bowl and add to it a Tbsp of flour which you will mix in. Then refrigerate the mix for a half hour before making the egg rolls.
The Pork mix starts with a tablespoon of neutral oil. To it add the onions, and soften them. Before adding in the grated ginger, chopped celery and julienned carrot. Then cook those veggies down before transferring them to a bowl for a moment. Then add some more oil to the pan and add in the ground pork. Stir and allow to brown before adding mirin, sesame oil, soy sauce, and brown sugar. Mix together. Then mix in the veggie mix. As well as a tsp of corn starch. Mix that all together before transferring to a large bowl. Cover and refrigerate for at least a half hour before forming your egg rolls.
To finish making the egg roll mix, combine the pork and cabbage mixtures into the larger bowl. Then add to it. 3 large shrimps, peeled, deveined and chopped into a fine mash. As well as a 1/2 C bean sprouts, roughly chopped, the greens of our earlier scallions, also chopped. In addition to a tsp of Chinese five spice and a Tbsp of peanut butter. Mix together.
To form egg rolls. Set up an egg roll wrapper like a baseball diamond in the center of a plate. Then place a quarter cup of our filling onto the "pitcher's mound". Form into a cigar shape leaving room at the ends between "first and third base". Then, brush a bit of beaten egg between the "base paths" of first and second base and second and third base. Next, fold the bottom flap or "home plate" over the pitcher's mound and tighten around the cigar shape. Then, fold over the side flaps of first and third and then roll the egg roll up until it is sealed by the top flap. This part will be helpful to watch the video for. Make sure to subscribe to Consuming Cinema when you do! Place the egg rolls on a parchment lined baking sheet until ready to fry. Don't let them sit too long though, and fry them in batches.
To fry the egg rolls, heat up oil in a wok or dutch oven to between 355 and 365 degrees. The lower end of the spectrum will take a bit longer to fry, but the higher the temp, the more bubbly of a crust you will get on the egg rolls. So try and maintain an even frying temp throughout. Fry the egg rolls until they are golden brown. Place on a wire rack lined baking sheet to cool. Serve with your choice of dipping sauces (hot mustard, sweet & sour, chili sauce, etc.)
To make the Ecto Mix, the fruit juice mix to make Ecto Cooler, juice 6 tangerines, 2 navel oranges, 1 lemon and 1 lime into a container. Then strain that mix into a separate container you will refrigerate until you wanna make your cocktail. Should last a day or so in the fridge, and can be brought back to life by stirring together.
To make a boozy version of Ecto Cooler, combine 2 oz vodka, 2 oz Ecto Mix, 1 oz simple syrup and .25 oz blue curacao into a shaker. Shake with ice and double strain into a glass.
If you'd like to make a non-alcoholic version of Ecto Cooler, swap out the vodka for 2 oz of water (or possibly more here), as well as the 1 oz of simple syrup, 2 oz of ecto mix, and then instead of blue curacao just add a drop or two of blue food coloring to bring out that "Slimer"-esque green color.