Thursday, October 4, 2012

Homemade Egg Rolls

Homemade Egg Rolls... Anyone hungry?

My cousin came over the other day and made these with me. They were delicious and delectable... and they had vegetables in them. That makes them healthy... even though we deep fried them, right?

So they were really relatively easy, just time consuming.

First we started by squishing together all the ingredients. The ground meat, veggies, and seasonings.

When we finished, it looked a little something like this:

We placed the filling into wonton wrappers, and rolled them up cigarette style.

Until we had a nice pile...

You want quite a few. Believe me, these babies go fast.

Then we set up outside on the deck, to avoid making the whole house and everything in it smell like frying oil.

We waited for the oil to heat up. My cousin tested the oil by putting a scrap of egg roll in and seeing if it started to bubble and float. When it was ready, we fried the egg rolls.

We had to avoid putting in too many at a time, or the oil cooled down too much from all the filling.
When the egg rolls were golden and bubbly and crispy, we took them out and drained them on plates lined with paper towels.

We served them with sticky rice, steamed cauliflower, and homemade sweet and sour sauce.


Cut-and-Paste Recipe

Homemade Egg Rolls

1 lb raw ground beef (as lean as possible)
1 C shredded cabbage
1/2 C shredded carrots
2 T soy sauce
1 T shredded fresh ginger
1 tsp salt
1/2 tsp black pepper

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