Egg Rolls
( T ) = Tablespoon ( t ) = Teaspoon ( C ) = Cup
1 pound ground pork (in the pork section @ Wal Mart)
1 Package Nasoya Egg Roll Wraps (the wraps @ IGA are NOT as good as the ones at Wal Mart) Sorry, I'm just bein' honest!
1 tsp fresh ginger root, minced (or powdered if you don't have fresh)1 C Cabbage, finely chopped1/2 C Carrot, shredded (I use my cheese grater)
3 Green onions, finely chopped
2 T Soy Sauce
Vegetable oil for deep-frying
Sweet & sour sauce for dipping
Cook ground pork and ginger over high heat until lightly browned. Add cabbage, carrot and green onions: cook til cabbage is soft. Stir in soy sauce.
Let mixture cool. Use 2 tablespoons filling for each egg roll. Follow folding directions on package.
Deep-fry: heat oil to 350 degrees, and deep-fry a few at a time, turning occasionally, until golden, 2 to 3 minutes. Drain on paper towels. Serve with sweet & sour sauce if desired.
Recipe Source: egg roll wrapper package! I altered it quit a bit to our taste.
Fried Rice
This is totally my own creation. It's based on several different recipes I've found on the internet.
1 pouch instant white rice
1 pouch instant brown rice
3 - 4 green onions, finely chopped
2 carrots, chopped into small cubes
2 eggs, lightly beaten (I add a touch of milk)
1/2 cup frozen/canned peas (optional)
Soy Sauce
Cook the instant rice according to the package directions. Set aside. Boil or steam the carrots til soft. Scramble the eggs & onions at the same time. Chop the eggs into small pieces.
Now add all that stuff together in a large frying pan with a tiny bit of olive oil. I mean TINY! Next add about 2 teaspoons of soy sauce. At this point everything has been cooked so your just getting up to a nice temperature. Stir often though, it will stick/burn. Serve with your egg rolls!
OH!! The little triangle things are just extra wonton wrappers filled with cream cheese & jalapenos, then deep fried! mmmmmm
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