Recipes

Eggrolls

Ingredients you will need:

one whole head plus 1/2 head of cabbage

shredded carrots 1/2 - 3/4 cups

(give or take depending on your tastes)

3/4 pound of sausage or chicken or meat of choice cooked

 (make sure it is crumbly or small pieces so it mixes through out your cabbage)

soy sauce 3-4 tbsps 

 (give or take depending on your tastes)

water

salt & pepper as needed

Cut up your cabbage into quarters and then cut into thin slices to shred it. You can also do this in a food processor with you shredding blade, just don't make them too thin, you don't want it to disintegrate on you when you are cooking it. Shred your carrots to match stick sizes. I use a food processor when I am not time crunched, but you can buy bags of these at most grocery stores if you are short on time. Place all of this in a large frying pan on med heat and add about 1/2 cup of water. 

Begin stirring the cabbage as the water begins to heat up, you will want a slow simmer. Stir and cook the cabbage and carrots until it becomes translucent, stirring as needed and adding small amounts of water to keep it cooking until it is tender. 

While your cabbage is cooking, brown your sausage in a separate frying pan until done but not crispy or over done. Once your cabbage and carrots are tender and translucent add your sausage and stir well. Add your soy sauce and salt and pepper and stir well. Taste as needed to see if you need more 

soy sauce or salt and pepper is needed and add to your tastes. Continue to stir and cook until the soy sauce is incorporated and most of any water or fluid is gone. Put into a bowl to cool and stir until everything is evenly mixed.Once cool enough to handle you can start making your egg rolls. I just use any egg roll wrappers I find at the local grocery, you may have a favorite.Time now to roll up the egg rolls.

You will need a small bowl of water to make the egg rolls stick. Scoop a large generous tablespoon of your cabbage mix and place in the center of your egg roll wrapper. You can add more or less depending on how full you like them, you just don't not want them too wet or they will split when you cook them. You can also drain off any extra liquid if needed as well.

 1. Using your finger, making sure you have washed your hands, dip them in the water and run them around the outside of the egg roll.

2. Pull up the bottom end and tuck it under the cabbage just a bit

3. Pull the right side in to stick to the rolled up bottom. You can always put a bit more water if it is not sticking, but do not soak it.

4. Fold in left side to stick as well.

5. Begin to roll upward toward the top corner and be sure it is wet enough to stick.

 Do just a few at a time so they do not sit and get any extra moisture. 

Time to cook them!

 

 

 

 

 

 

Using a large frying pan, pour in 1 & 1/2 inches of oil and heat on a medium burner until hot.

Add egg rolls a few at a time and cook until golden brown, turn and finish cooking on the other side until golden. Remove from pan and set on a dish cloth to help drain oil. I don't buy paper towel any more but if I have napkins from fast food bags I use them to help, if not I have special dish towels I use when I need to fry items. 

Let cool slightly, and serve with your favorite plum or sweet and sour sauce. You can share them as well if you want =)

( If you want a vegetarian version you can add any vegetables that you would like, bean sprouts, peas, broccoli chopped up etc. Be creative and make them just how you would like! )