Skip to main content

Egg Rolls


It's always exciting trying new recipes and ideas. Making egg rolls for the first time nearly touched the artistic side of my brain as I enjoyed folding and creating a lovely masterpiece. They turned out tasting good, not the best egg rolls I've ever had, but perfect when accompanied with a sweet dipping sauce. They are very nutrition-filled, so their taste matches that. 
I followed this recipe with several alterations.

I used an entire package of egg roll wrappers, which was about 20 egg rolls and the filling was just the perfect amount.

In a large skillet, add and saute over MED heat for 3-5 minutes, stirring often:
1 Tbsp olive oil
2-3 cups grated carrots
2 cans (14 oz each) bean sprouts, drained
1 can or 1/2-1 cup water chestnuts (chopped)
1/4 cup chopped bell pepper
1/4 cup chopped green onions
2 garlic cloves, minced
2 Tbsp fresh ginger, minced (with juice)

Add and heat through:
2 cups diced chicken* 

In a small bowl, create sauce by combining until smooth:
6 tsp cornstarch
1.5 Tbsp water
1.5 Tbsp soy sauce
1.5 tsp canola oil
1.5 tsp brown sugar
pinch ground cayenne pepper

Stir sauce into chicken/veggie mixture and heat through.
Remove from heat.
Follow instructions on egg roll wrapper packaging to wrap approx. 1/4 cup of filling for each wrapper, using wet fingers to secure ends of wrapper to each other. Place seam side down onto a baking sheet prepared with parchment paper for no sticking and easy cleanup.
Before baking, brush egg rolls with coconut oil.
Bake at 425 degrees F for 10-15 minutes or until lightly browned

*I used freeze dried chicken that I reconstituted in boiling water with chicken bullion for flavoring)










A great pairing with these egg rolls is a crunchy cabbage salad.
To make the salad in the photo below, simply chop all ingredients small and toss with Asian Sesame with Ginger and Soy salad dressing, topping with salted cashews (or raw ramen noodles, wonton strips or crunchy chow mein noodles) immediately before serving/enjoying.
Salad Ingredients:
Shredded green cabbage
Grated carrots
Kale, chopped very small
Green onions, chopped small
toasted sesame seeds
Salted, roasted whole cashews
Ken's Asian Sesame with Ginger & Soy Salad Dressing (a little goes a long way in this salad.)






Labels:

Comments

Post a Comment

Popular posts from this blog

White Rolls and Cinnamon Rolls - Bread Machine Dough cycle

I always have assumed that the best white rolls have dairy ingredients, but I tried this recipe for Easter ( I made them into resurrection rolls with a marshmallow in the center) and they turned out delicious. My husband and I both agreed that they would make great cinnamon rolls, so I tried it today and was not disappointed.  My favorite part is that the dough is made in the bread machine. That way, the prep time/active time is cut down, which is a winner for my life. Here are my two new recipes for White Rolls and Cinnamon Rolls. White Dinner Rolls (bread machine – dough cycle) Place ingredients into bread machine pan: 1 cup water 2 Tbsp margarine 1 egg 3 ¼ cups unbleached all purpose flour ¼ cup white sugar 1 tsp salt 3 tsp active dry yeast After dough is done (1.5 hours), pour out of the bread pan and onto clean surface. Divide into rolls and place into greased (coconut oil) pan. Brush tops of rolls with coconut oil (optional).  Let rise in ...
Post a Comment
Read more

Scalloped Potatoes with Variations

I have always enjoyed scalloped potatoes, especially when they are loaded with creamy goodness. I found a recipe online and I adjusted it to fit with what I had and to be dairy-free. This recipe turned out great when I first made it in the oven so I tried it another day in the crockpot and I loved that method even more. It is now a family favorite. There are many variations and the ingredient addition options are open to your creativity. I took these photos with my phone, so they are lacking much, but hopefully still give an idea of what this dish looks like.  Since the crockpot version is my favorite, that is what I will share the recipe for.  Place in a large crockpot: approx. 2 Tbsp olive oil 3 chicken breasts (or 6 thighs) 4 cloves garlic, minced 1/2 white onion, diced In a large bowl, whisk together dry ingredients for sauce: 1/2 cup flour (or substitute cornstarch for gluten free) 4 tsp chicken bullion (or replace all water with chicken...
Post a Comment
Read more

Tofu?

I've never had a desire or an opportunity thrown at me to purchase or try tofu. In the recent months, my nutrition side of my brain has been active and I've been making more sound food choices at the grocery store. I would love to say that I've dived right in without any looking back at the processed sugars and "bad-list" foods available, but I do feel good about the steps I've taken and slowly my family will come along with me. I have significantly reduced our intake of meat for two main reasons: to help me stay within my grocery budget and I don't feel like our bodies need to eat meat regularly. Meal planning is much more of a challenge (a fun one) without a meat as the center of each meal. I have been pleased with some of the meals I have created though and my joy is full when I hear my husband say something like, "I'm actually enjoying this!" Although I could do without the "actually" in there.  Last week, I cooked with...
Post a Comment
Read more