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Wednesday, September 15, 2010

LET GO MY EGG ROLL





















The craving for Asian cuisine is very persistent in many homes across the USA. Often, many of us wish we could phone-in an order of Chinese take-out, just like people do in the movies or on TV. If you don’t live in a cosmopolitan city, chances are you are not going to be able to call-in an order of egg rolls for dinner, at least not in my neck of the woods. Like people around here say, “it ain't gonna happen”. So you are left with two options, drive yourself to the nearest restaurant and buy some (not going to happen) or you would have to make them yourself.
Egg rolls are not complicated to make at all. In fact, they are easy to put together and you’ll have the freedom to manipulate the ingredients   to use according to your eating preferences. The rice wrappers are the one special item you would have to buy from your local Asian market and keep them handy for when you decide to make them.

Vegetarian Egg Rolls 

1 bag shredded cabbage with carrots
1 can of French cut style green beans
1 tablespoon of brown sugar
½ tsp. onion powder
½ tsp salt
½ tsp pepper
¼ cup soy sauce (low sodium if desired)
Egg roll wraps

Cook cabbage, carrots, green beans in a frying pan coated with a little oil. As you toss the veggies, add onion powder, salt, pepper & soy sauce.  Cook till veggies are tender.  Fill and fold the egg roll wraps as shown on package and deep fry or bake on a lightly greased cookie sheet until they are golden brown. 


NO EGG ROLLS FOR YU!

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