(Note: Have you ever realized that all my dinner plates look the same except for the main dish. Well now you know why!)
Anyways, the other night I made homemade egg rolls. Now, I have only had these a few times at a Chinese restuarant that my friend Mendy used to love to take me to when we were out shopping. They were always good as long as I was able to identify what I was eating inside them. So there is a benefit of making your own. You 100% know what you are eating.
Being my first time at making them I went easy with my ingredients. The next time I'll try to add some more ingredients and try my hand a making some sort of dipping sauce for them.
Oh and by the way I also made burritos in case the egg rolls weren't a big hit we would still have something edible to eat. As it turned out my husband liked the egg rolls better- cabbage, carrots and all...I guess men DO grow up a little bit as they age.
Here is my version that I BAKED instead of frying.
BAKED EGG ROLLS
1 roll breakfast sausage
1/2 of an onion, diced
7 oz. prepackaged coleslaw mix with carrots
2 cups shredded hashbrowns
1 pkg. egg roll wrappers
10-12 dashes of soy sauce (more or less to suit your taste)
melted butter
1. Cook sausage with onion till crumbly. Drain the grease.
2. Add the coleslaw mix & hashbrowns.
3. Let cook till cabbage starts to get soft.
4. Add soy sauce and let simmer a bit.
5. Place egg wrappers on flat surface.
6. Place about 2 tbsp. of filling about an inch from one corner.
7.Start to roll the wrapper around filling and then tuck sides in and continue rolling.
8. Dab a little of the melted butter onto the edge to help to seal it.
9. Place on a greased baking sheet.
10. When all rolls are assembled, brush melted butter over the tops & sides of them.
11. Bake at 400 degrees for about 20-30 minutes or till lightly browned.
1 comment:
Wow. I can't believe you made these. I am impressed!
Post a Comment