Skip to main content

Simply Egg Rolls


In my quest to conquer all my favorite Asian foods, this morning for breakfast Awesome Egg Rolls were attempted.  Yes, for breakfast!  Luckily by the time they were actually completed it was closer to an early lunch so it was fine.  Really.

Modifications Made:
Ingredients - Bean sprouts are one the hardest veggies to find at my local grocer.  The label is always there, directly between the wonton/egg roll wrappers and jars of kimchi.  Yellow bags filled with crisp mung beans sprouts that are never available when I wish to buy.  So instead, thinly sliced red pepper replaced the crisp bean sprouts.  Wanting veggie egg rolls, eggs and shrimp were omitted with no replacements.

Scaled for Likability: Great
Good grief, what a mess.  For my birthday, I purchased a food processor and this was my first meal using it.  I played with both shredding disks, shredded cabbage in multiple different directions to compare shred results, double shredded long strands of cabbage, sliced carrots, shredded carrots, and had more food than I knew what to do with!  It was so much fun but the mess it makes.

Even with the food processor cleaned up and the cabbage, carrot, celery, pepper mixture nicely sitting in a very large bowl, the process of making egg rolls is messy.  Key to successful wrapping of an egg roll turned out to be less is more.  Too much stuffings and the stuffings break the wrapper.  Too much stuffings and the wrapper won't seal.  Too much stuffings and the egg roll becomes soggy.  Once the perfect one heaping tablespoon of stuffing was finalized, the results were absolutely worth the mess.  The table and all of its counterparts ate way too many egg rolls to be healthy.  Good thing there is extra stuffing left over so tomorrow we can have more egg rolls.  Maybe egg rolls with steamed broccoli, carrots and snap peas on the side.  Delicious!

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,