Friday, August 10, 2012

Egg Rolls

When you make egg rolls for non-cabbage eaters, improvisation is key. I had planned to follow a recipe for this, but after the second ingredient I tossed the recipe and just did what I thought was best.

Egg Roll Wrappers
1Lb. ground beef (or pork, turkey...)
2tsp. ginger paste
2 tps. garlic powder
1 clove minced garlic
salt and pepper to taste
2 medium carrots, shredded
6 mini multi-colored bell peppers cut in strips
1/4C. chopped onion (your choice)
1 Tbl. minced fresh jalapeno

1Tbl. Flour
1Tbl. Water
Mix together in a small bowl, and use (just a touch) to seal the corners of your egg rolls, so they don't pop open in the pan.

You will also need a shallow frying pan and enough veg (or other high burn point oil)oil so you have about an inch deep in your pan.

Mix beef through salt and pepper. WARNING! Do NOT over mix or your meat or it will be tough. Cook in a skillet over medium heat until just cooked. Set aside in a bowl to cool.
Meanwhile in a separate bowl mix carrots through jalapeno together. Add vegetable mix to your meat and toss together.

To assemble you lay a wrapper flat in front of you and spoon a portion of your mix just off center.

Fold the sides over the mix, then the corner closest to you. Roll it up and just when you get to the other corner...rub some "glue" on the corner and secure to the top.

Cook them on both sides until a nice golden brown on each side. when cooked remove to a small mesh rack to drain excess oil. Serve with your favorite dipping sauce.


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