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 for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa