Good Morning, Everyone.
I hope your day goes well! Mine already has started off well, as I sat on the back patio with my chocolate cappuccino coffee. I heard my first turkey hen, this morning along with the red birds and mocking birds.
Yesterday, I saw my very first hummingbird at my feeder. I love those tiny birds. Enough, now onward to the recipe of the day for my post.
These are my very first egg rolls and they are crunchy good.
I used some of my canned jar chicken as I want someone that does not eat pork to try these. They turned out very well. But I will use pork next time as that is the one that I used to order. No more ordering these for me now!
These are very fast to put together and fry up. The time involved is getting the ingredients together on the counter.
You will need 1 pack of eggrolls (by the cut-up fruit and salad section).
1 package of cut-up coleslaw. (3 large cups).
1 fried porkchop diced tiny or 1/3rd of a cooked chicken breast diced finely. I just like to start with cooked meat but the Chinese recipes use raw meat, to begin with.
Sesame oil 3 TBSP Jar of minced ginger (3 TBSP)
Jar of minced garlic (2 TBSP) 1/4th onion diced finely
salt and pepper 1/16th tsp of each.
Use a large frying pan and add in the sesame oil-pork-onion-ginger and garlic. Saute for 1 minute and add in the soy mixed with the water and the salt and pepper. Also, add in the coleslaw and saute for 1 to 2 minutes more. You want your coleslaw to be crunchy and not soggy.
Put this mixture aside in a bowl and let it cool down to room temperature. Then you make up a small dish of water and open the package of egg-rolls. Get out one egg-roll and have a point of the egg-roll pointing towards you. Fill across the middle with a medium amount of filling.
Wet your finger with the water and run around all the edges of the egg-roll. Then fold over the top-roll-then catch the sides and roll up to the top. Set aside until you finish all the eggrolls. Then fry in 2 inches of oil or lard, until pretty brown. Enjoy plain or with the sauce in my photo which is sweet and spicy hot. (Walmart).
You could make a lot more than 8 if you just add more coleslaw at the beginning. Then fry in oil and drain on paper towels. You could fry up a bunch and freezer bag them, but they are so hard to resist. Thanks for the visit today and feel free to stop back by as I post on Thursday-Saturday and Tuesday.
These were so easy to make and I was scared to make them for so many years! I do not know why I stayed away from this recipe, but from now on, I now know that it takes minutes to make and this will be one of my favorites. I will keep messing around with the sauces and spices until I get it just right. I am thinking of getting some, Chinese 5 spice and add a very small amount to my next batch! Oh, if you have leftover egg-rolls just put them in a freezer bag and put them back in the refrigerator.
Thanks again from Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
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