Wednesday, September 23, 2009

Egg Rolls

NOTE: I usually don't measure ingredients, I just dump. However, I will do my best to give estimations. If I don't - know it is a dash (which for me is less than a tsp.)

* 6 cups cabbage, shredded
* 1 carrot, shredded
* 2 TB. chopped onion (I used dried onion)
* 1 lb. ground pork
* 2 TB. soy sauce
* 1 TB. Hoisin Sauce
* 1/4-1/2 tsp. sesame seed oil
* Garlic Powder to taste
* Black pepper to taste
Saute pork in pan, add onion and veggies for remaining 5 minutes. Add soy sauce and seasoning. Remove from heat to cool a little before you wrap them.
NOTE: This go around, I didn't have pork or carrot - so I used ground beef and corn instead. They were still very tasty. My 2 1/2 year and 18 month old LOVE these.

Next you will need:
* 1 egg, beaten
* 1 pkg. egg roll wrappers
* olive oil
Stuff egg rolls - direction are on the back of the egg roll wrapper. I brush all edges with the beaten egg. Then, instead of deep frying, I brush the outside with olive oil and broil them for 3-4 minutes on each side. Much more healthier!!
Serve with sweet and sour sauce. (sorry, not a very good plate to display.)

Sweet & Sour Sauce
* 1 c. sugar
* 1/2 c. white vinegar
* garlic powder
* onion powder
* ginger
* pepper
* apple cider vinegar
* pineapple juice
* red & yellow food coloring
Bring to a boil, thicken with corn starch, reduce and simmer. Serve with Rice on the side (not shown)

There is a better picture on my blog - and also features an idea for a dessert roll with left over wraps. They were yummy!

Also - if you don't think you'll ever use Hoisin sauce - think again. If you like Chinese food - BUY IT. I always make lettuce wraps - which I will feature next time I make them.

1 comment:

Hawklady said...

Oooh! this looks so yummy! I love eggrolls