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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.)






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