The other day, as I was reheating Sam's Club egg rolls, Tom said that it was too bad they couldn't be homemade. I said I could make them, but didn't, because this was easier. That led to a conversation where Tom first learned that, yes, egg rolls can be made at home.
Which means, next time it was his night to pick dinner, homemade egg rolls were it. I didn't actually use much of a recipe. I just started dumping things together, and it turned out pretty good.
Ingredients:
egg rolls wrappers
1 lb ground hamburger (that's what I used this time. I may try ground sausage next time for more flavor)
1/2 head of cabbage
5-6 carrots
cumin, garlic salt, and one of those packet seasonings for sweet and sour sauce (you know, the place in the grocery store that has a shelf full of packets, which are a big pain for employees to dela with? Yeah, they had a sweet and sour sauce one)
Fry hamburger. Drain. Shred cabbage and carrots and add to meat. Add seasonings. Sometime, I may actually narrow down the best seasoning combination, but I didn't measure this time. But, you all can taste it out and figure out what you like.
Place in egg roll wrappers and seal with a beaten egg. Spray a cookie sheet with cooking spray. Place egg rolls on it. Spray egg rolls with cooking spray. This makes it lightly oiled so that they are still crispy even though you aren't frying them. You could fry them, but we are trying to be healthier here.
Bake at 375 for 10 mins. Flip and bake 12-15 mins more. Let sit for about 10 mins, long enough for them to crisp up a little, but not long enough to get cold. Serve with sweet and sour sauce or whatever else you want to dip them in.
A note- make sure your filling isn't very wet. Moisture will cause steam as it cooks, and that will cause them to split open. Another note- the egg adheres to the wrapper, not to egg, so you only want to wet one side of your seam.
I made 20, and we ate about 10 at dinner. The rest were placed in a plastic bag and put in the fridge. The mysteriously disappeared quite quickly over the next day.
Which means, next time it was his night to pick dinner, homemade egg rolls were it. I didn't actually use much of a recipe. I just started dumping things together, and it turned out pretty good.
Ingredients:
egg rolls wrappers
1 lb ground hamburger (that's what I used this time. I may try ground sausage next time for more flavor)
1/2 head of cabbage
5-6 carrots
cumin, garlic salt, and one of those packet seasonings for sweet and sour sauce (you know, the place in the grocery store that has a shelf full of packets, which are a big pain for employees to dela with? Yeah, they had a sweet and sour sauce one)
Fry hamburger. Drain. Shred cabbage and carrots and add to meat. Add seasonings. Sometime, I may actually narrow down the best seasoning combination, but I didn't measure this time. But, you all can taste it out and figure out what you like.
Place in egg roll wrappers and seal with a beaten egg. Spray a cookie sheet with cooking spray. Place egg rolls on it. Spray egg rolls with cooking spray. This makes it lightly oiled so that they are still crispy even though you aren't frying them. You could fry them, but we are trying to be healthier here.
Bake at 375 for 10 mins. Flip and bake 12-15 mins more. Let sit for about 10 mins, long enough for them to crisp up a little, but not long enough to get cold. Serve with sweet and sour sauce or whatever else you want to dip them in.
A note- make sure your filling isn't very wet. Moisture will cause steam as it cooks, and that will cause them to split open. Another note- the egg adheres to the wrapper, not to egg, so you only want to wet one side of your seam.
I made 20, and we ate about 10 at dinner. The rest were placed in a plastic bag and put in the fridge. The mysteriously disappeared quite quickly over the next day.