Meatless Monday is here again! I'm going to try my hand at egg rolls today. My children love Asian food. If you ask them what type of food they would like to go get, they almost always answer, "Chinese!" We are trying to save Disney money, so eating out isn't in our budget right now. Therefore, I need to learn how to make their favorites here at home. I hope they like them! I found this recipe on the back of the egg roll wrappers. Wish me luck!
**Update: These were amazing!
Ingredients: 1 tablespoon oil 1/2 head cabbage (chopped finely with a food chopper) 1 bag stir fry veggies (defrosted and chopped finely with a food chopper) 1 cup fresh mushrooms (chopped finely with a food chopper) 1 teaspoon minced garlic 3 tablespoons soy sauce 1 package egg roll wraps (You can find these in the produce section.) 1 egg beaten with 1 tablespoon of water salt and pepper to taste oil for frying
Directions: In a large saute pan, heat the oil. Add all of the vegetables, and cook until tender. Drain the juice off of the veggies, and season with salt and pepper and soy sauce.
Spoon the mixture onto 1/3 of the egg roll wrapper. Make sure to leave a small border around the edges. Roll the egg roll up, and brush some of the egg/water mixture onto the edge of the wrapper to form a seal. Fry until golden brown.
*You can also cook ground pork and add it to the veggies for a non-vegetarian version.
Living in small town Oklahoma, I am married to the sweetest man you will ever meet. We have five young children, so I would now consider myself a professional juggler. I'm a wannabe crafter, cook, baker, and gardener. Some might call me crunchy. I'm okay with it.