Sunday, January 27, 2013

Chicken Egg Rolls

Happy Weekend!! It's almost over, but luckily my mind got a little reprieve yesterday. I never expected that filing taxes for other people would be so stressful. Really. It makes me be all that more grateful for the cards that I've been dealt. But enough with this... Let's get to the good stuff!

Do you remember this post from emmons-blessings that I did the beginning of the year? I should have added "GRIND" to the vinyl lettering that I made to decorate the kitchenaid mixer, because we ground up chicken to make homemade EGGROLLS last night!!

Unfortunately I don't have a photo, but I do want to share the recipe.


1 pkg of your choice of meat {we used chicken since we already had it on hand and we ground it.}
1 pkg of Premium Coleslaw mix. {comes with red and greed cabbage and carrots}
1 TBS of minced garlic {you can use 3 cloves of fresh, minced}
2 TBS of Coconut Oil {EVOO will work too, or whatever oil you have on hand}
1 1/2 TBS of Simply Asia Sweet Ginger Garlic seasoning. {found at BJs, but may be found at Sams' or Costco? I also found on Amazon, for those of you who internet shop.}
1/2 tsp of ground ginger. {you can use fresh, too.}
1/4 cup of Soy Sauce
2 TBS of brown sugar
2-3 inches of oil in a Wok or LARGE nonstick fry pan. {we used veggie, but you can use whatever kind you want. I didn't have peanut.}
1 pkg of Nasoya All Natural egg roll wraps {These babies are the BEST!}
1 beaten egg

Heat your coconut oil in a large fry pan. Throw in your garlic and saute it until you can smell the garlic aroma. Take the ground meat of your choice and it to the fry pan, mixing the garlic and the meat. Give it a couple turns in the pan and add the Soy Sauce and brown sugar. {I crumble the brown sugar over the meat.} Next add in the ginger and the Simply Asia seasoning to the meat and brown. {The chicken had some liquid in it, which was great when we added the coleslaw. If your meat does not, add 1/4 cup of water BEFORE you add the coleslaw.} Add the package of coleslaw and mix it thoroughly with the seasoned meat. {I stirred it until I could see the cabbage wasn't so crisp}Then put a lid on it to simmer for 5 minutes or so. Take the lid off and stir in the rice vinegar and resume simmering for 60 seconds. Remove from the heat and drain any remaining liquid that may be present. {I put it into a big metal mixing bowl and let the liquid drain down to bottom as the mixer was pressed to the side of the bowl.}

Open your egg roll wraps, taking a few out at a time. Using only 1 wrap at a time, face it towards you so it looks like a diamond. Add 1/4 cup of mix to the middle of the wrap.  Take the corner closest to you and fold over mixture, gently pulling back so the mixture is tight in the wrap. {Some may spill over, just use your fingers and tuck back inside.} Roll a half turn, then take the left corner and fold to the center. Do the same with the right corner. Brush beaten egg across the top {where the corners overlap} and roll until all the wrap is rolled up. Brush egg, again, across the top of the last corner. This seals the mixer in so it doesn't come apart when you fry them.

Turn on your Wok or fry pan. {Clean out your fry pan if you are using the same one. You don't want any residue from mixer lingering in with the oil that you will add.} Add your oil and heat. {I heat on medium high and we have a gas stove. I, also, use a water test, by taking my a drop of water on my finger and flicking it into the oil to see if it pops to see if it's hot enough. Probably not how you are supposed to see if the oil is ready, but I'm adventurous.} When the oil is hot, add 3-6 egg rolls, depending on the size of your pan. {When the wrappers are getting fried, they will turn a golden brown. if they are staying a bubbly white, your oil is not hot enough.} Using a pair of tongs, turn the eggrolls so they brown on each side. Remove and let drain on paper towels. Proceed making the rest of the eggrolls, repeating the filling process.

CAUTION!!! These babies are HOT even when they have been sitting for a few minutes, so proceed with caution when diving in to this deliciousness!

Do you use any sauce with your egg rolls? We used a jalapeno jelly that I bought last summer in Colorado. It was YUM! You can also make a hot mustard {you know the kind that burns your nose if you get too much of it} by taking ground mustard and adding a little water to it to make a paste. Add a dash of milk if it's too thick. 

If you try this recipe out, let me know how you like it.

We received about 3 inches of snow and a tad bit of rain making the roads snow packed and icy.  Work was called off on Saturday morning. I did take a few photos with my phone just to document that we did actually get some snow this winter.
 Do you see that we have some grass poking through the snow??!
On Thursday there was a trampoline that had blown into the brush across the street it was so windy.
 And the girls wanted to go outside and play in the snow. In and Out, just like little kids.

Thanks for stopping by! I hope you enjoy the rest of your weekend!
Much Love~
Miss T  

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