Friday, July 1, 2016

Off the Stove: Eggrolls

Usually my posts deal with fiber projects, but today's is a culinary project -- homemade eggrolls. I haven't made them for years, but this week I got the urge. And they turned out just as easy and delicious as I remember.

For the meat I used a small chunk of pork roast cut in very small pieces. The rest of the filling included bean sprouts, chopped cabbage, sliced spring onions, chopped carrots, pickled ginger pieces, and soy sauce mixed with a little cornstarch. The eggroll wrappers came from my usual grocery store. Mix everything together, sauté for a couple of minutes, and fill the wrappers according to the package instructions.

I fried them in a shallow amount of coconut oil until both sides were browned then drained them on paper towels. The package of wrappers made 20 eggrolls. I had more filling left which I'll probably eat later with rice.

Ta-da! Ready to enjoy:

1 comment:

Madtatter80 said...

I love making egg rolls with left over pot roast it is great and this post makes me hungry :)