Tuesday, September 16, 2014


(Thank you to my Internet friend, Sharon Morrow for the picture of her eggrolls (above) as the "final product" Mine disappeared as fast as they were cooked, and I didn't get a finished photo!)
ground meat (I usually use unseasoned ground pork. Tonight was hamburger. Have used ground chicken, and ground turkey. Once tried small chopped shrimp.)
1 Small head* of cabbage, chopped
3* carrots, peeled and grated
1* small onion, chopped
Peppers, if desired. Tonight I had fresh banana peppers handy.
(Other vegetables in whatever amount you have on hand. I have added celery, bok choy, broccoli, bean sprouts, just about any stir fry type vegetable)

(Or just use bagged slaw mix)
 Better than Bullion Chicken flavoring
Teriyaki Sauce
Soy sauce
 sesame oil
turmeric (because it's good for arthritis and colors everything a pretty golden yellow)

Egg Roll Wrappers
Oil for frying.

Cook the ground meat.
Season! (I used about a tablespoon of Better than Chicken Bullion, a few drops of sesame oil- it has a strong flavor!, half a teaspoon of ginger, half a teaspoon of garlic powder, and liberal sprinklings of teriyaki and soy sauces. )
Add the chopped  vegetables. (Feel free to use a larger pan- I underestimated the amount of slaw, and you can see I spilled it.
Cover and cook over low-medium, stirring every few minutes until the cabbage is tender.
See, It cooked down!

Egg roll wraps, available in many grocery stores in the produce section.

Place a couple tablespoons of the cooked filling onto a wrapper.
Wrap the sides in.

Fold in the corners, and roll up. Seal with a drop of water if necessary.

Drop into preheated oil and fry until golden brown.
Drain, and serve with your choice of condiments. Tom and the boys like Tabasco sauce. I prefer melted plum jelly.
You'll never want frozen eggrolls again!
We have done this recipe without frying or rolling. Simply spray a muffin tin with spray oil. Spray your eggroll wraps with the oil as well. Line the muffin cups with them. Spoon the cooked filling into the muffin cups on top of the eggroll wrappers. Bake in a 375* oven until wrappers are turning light golden brown.