If you are looking for a late afternoon snack or a light Sunday supper make egg rolls. I know what you are thinking, they are too difficult and too time consuming. That’s what I thought. Guess what, not true.
I used a bunch of stir fry stuff from the fridge: green onion, savoy cabbage, carrots, and shitake mushrooms (still trying to get the kids to like these!). Then I stir fried it all up with some fresh ginger and garlic. I seasoned with soy, sesame oil, and rice vinegar and let cool.
Then I had the kids wrap the the rolls and I flash fried them in an inch of peanut oil in my cast iron skillet.
We had a couple of different dipping sauces, though they do look just the same! Simple tamari in one and a thicker teriyaki sauce in the other. We also served it with an Thai chili sauce for a kick.
Healthy? Well, not so much. Fun, definitely.
Yum. What was for dessert?
Okay, did I forgot that part? I guess it’s just another post. Don’t you think?
Pingback: Julie True Kingsley: Homemade Egg Rolls « NESCBWI Kidlit Reblogger
Any suggestions for a different oil to use? I’d love to make these but can’t use peanut oil due to my son’s allergies. I’d love suggestions…
I’m sure you could use canola or vegetable oil. Let me know how it goes!
Oh, these just look SO good!!! Maybe I should start with getting won ton soup so I can get “in the mood”! I think V wants to have Chinese before she heads north – right now on east coast visiting friend for the week. Just another excuse to eat yummy, tasty food!! Always looks SO good when you make it!