Egg Rolls two ways

​

Fresh spring rolls

​

Rice wrappers

sliced vegetables or Spiralized

Rice noodles if you like them

Avocado

Carrot

Cucumber

Jalapeno

Sprouts

Red pepper

lightly cooked Asparagus

anything you like really

​

follow directions on rice wrappers to prepare. (usually soak in warm water for about 5 seconds. It will soften as it sits, so dont leave it in the water too long. It gets very hard to work with if you do)

​

Dipping sauce (or use any one you like)

2 cloves crushed - Garlic confit

2 Tbs soy sauce

1/2 tsp ginger

1 to 2 tsp Rice vinegar

1 to 2 tsp honey

1/4 sesame seeds 

1/4 to 1/2 sesame oil

red pepper flake to taste

​

Egg roll (fried)

​

won ton wrappers

​

filling

make basic lettuce wrap filling

​

slice cabbage thin (2 cups)

slice one onion thin

3 cloves garlic confit - crushed

pepper to taste

spiralized carrots or julienne (cut thin like matches)

​

Pan fry cabbage, onions, garlic, pepper and carrots with about 1 Tbs oil

Cabbage will wilt and onions will be soft and almost clear

remove from heat

​

with the eggroll wrapper point facing you fill the center with 2 Tbs of the meat mixture and about 1/4 cup of cabbage filling. (you may need more, experiment)

​

Fold the bottom 3/4 of the way up to cover filling

fold sides in about 1/4 of the way

brush water on the top edge and roll up from the bottom to complete roll. (there are good instructions on the back of the eggroll pack)

​

find a small frying pan and pit about 1/2 inch oil in it. (no more than 1/2 way full) Heat oil to 350 and fry egg roll on one side and turn over when nice and brown. remove when second side is brown and crispy.

​

​

now eat after it cools a bit.

​

​

​