Egg Rolls

Hello, hello, hello and happy Tuesday! This week for Dinner at the Weavers, I bring you egg rolls! Last week we had Beef and Broccoli. So, why not keep with the oriental vibe!

What You’ll Need:

1 cup of Shredded Cabbage

1 teaspoon of Ground Ginger

½ teaspoon of Garlic Salt

½ teaspoon of Onion Powder

½ of a Red Pepper, julienned

½ cup of Carrots, thinly sliced

1 big can of Shredded Chicken Breast

2 tablespoons of Soy Sauce

1 package of Egg Roll Wraps

Sweet and Sour Sauce for dipping

What You’ll Do:

•  First, in a skillet add the carrots and red pepper with a 1 teaspoon of olive oil. Cook the peppers and carrots until tender but, not too soft.
•   Next, add the chicken, the spices, and cabbage. Stir so that everything is mixed together and the seasonings have coated everything.
• Now, add the soy sauce and again stir until incorporated.
•  It is time to fill the wraps. Lay the wrap facing you like a diamond. Add about a ½ cup of cabbage mixer to the middle of the wrap. Spread the mixer out to resemble a log shape. Fold the bottom corner up over the mixer. Dip your finger in water and moist the wrap, this will help the next fold stick to the wrap.

• Next, take each corner and fold it over the first fold. Again, dip your finger in water and moisten the folds for the last fold.

•  Lastly, fold over the last flap. If I were you, I would apply more water/ “glue” to the creases.

• Next, drop each egg roll into a deep fryer and cook until they are golden brown. If you do not have a deep fryer then I would recommend adding canola oil to a pot and bringing it to temperature for deep frying or you could pan fry with about a quarter of an inch of canola oil in a pan. Just remember to flip over to get all of the sides for cooking.

Egg rolls are fun to make and great to do at a party where you can have tons of vegetables to choose from and each guest can make a personalized egg roll. You can truly personalize your egg rolls with anything or even different flavors.

Enjoy

-SW