Egg Rolls

We experimented making veggie egg rolls tonight. It was a huge success!He really loved holding the entire roll and easily biting off some veggies full of flavor. He ate a ton of vegetables without even know it! Recipe below.

Dessert Egg Rolls. Left over egg roll wrappers filled with Milky Ways, or bananas and peanut butter, or Resee's peanut butter cups with a banana slice. YUM!!! So easy and a fun dessert!

Egg Rolls - invented on the "Fly" tonight and very successful!

10 Wonton Wrappers

1 cup Broccoli Coleslaw mix

1/2 Red Bell Pepper - minced

1/2 Medium Red Onion - minced

3 Tablespoons of low sodium Soy Sauce

1 Tablespoon of grated Ginger

1 Tablespoon of minced Garlic

Vegetable Oil

Dipping Sauce (also a made up addition on the fly) 

1/4 cup Soy Sauce

1/4 cup Rice Vinegar 

1 teaspoon Sesame Seed Oil

1 Tablespoon Honey

sprinkle of red pepper flakes

Use a large deep skillet to heat oil to 350 degrees. (Iron skillets work great) ***TRICK*** Your oil is hot when you put the handle of a wooden spoon in the oil and the oil begins to bubble around the base.  - Careful not to be too hot.

Saute or use a wok to cook vegetables until soft. Add Soy sauce, ginger, and garlic and cook for another 1-2 minutes. Remove from pan, place in tightly woven colander and drain. A soggy mix will make a soggy egg roll.

Place one spoonful of the mixture in the bottom corner and begin to roll to the opposite corner, stop half way and tuck in the sides. Dip your finger in water and lightly dab water other unrolled corner (this will help them stick together).  Then finish rolling. Set on wax paper until ready to fry.

Fry for one 45 seconds to one minute and flip. All ingredients are already cooked and warm so you are just cooking they wonton. Watch these carefully as they can burn quickly! Place cooked rolls on plate with paper towel to drain and cool slightly before serving.