Things you’ll need for “Ginger Egg Rolls”
My “Ginger Egg Rolls”
This whole VLOG episode has overcome intimidation! I have always loved egg rolls, but as i changed the way i eat… i found myself wondering what was in them? From the curiosity, a couple of years ago, i decided to build my own egg roll. Some where between a craving for them and a, “i can always throw them out and never speak of it again” attitude… I stumbled upon one of our favorite “TV Meals”. You have TV Meals, right? You know, the game is on or it’s movie night… this COULD have easily been a take out night… but NO, you are going to make it memorable! (and as healthy as a fried Egg Roll can be)
So i overcame the intimidation of making an egg roll! One hill climbed. Then i decided i would tape it for you… food is for sharing, you know.
Taping in my kitchen was going great and then … the noisy, the untidy this or that. I suddenly had a “moment” and said, “you know, never mind… let just not do this one”.
Yeh, i was five for a minute. My 9 year old son picked up the camera and kept taping. I never thought any of what he was taping would be usable… but it was occupying him, so I let it go.
This morning, I went back to look at the footage… are you kidding, i couldn’t have created that sweet an episode if i had tried. He wasn’t intimidated by the imperfections and when did i become that way? Lesson learned, this VLOG is for better and worse. He dearly loves these egg rolls and i could hear it in his voice… Plus that kid can work a camera, but Lord- please let him be a doctor or a plumber… not TV!
Here’s the Recipe…but remember, make it to your taste.
STEP ONE:
BROWN GROUND CHICKE W/ SESAME OIL
SEASON WITH:
4 TBL SP SOY SAUSE
1 TBL SP PICKLED GINGER JUICE
SALT/PEPPER TO TASTE
STEP TWO:
(ADD TO BROWNED MEAT)
PEELED, GRATED GINGER ….AROUND 3 TBSP
3 CHOPPED GREEN ONIONS
3 GRATED CARROTS
A HEAD of CABBAGE, GRATED
Now… SEASON AGIAN, WE ADDED NEW INGREDIENTS:
4 TBLSP SOY SAUSE
2 TBLSP PICKLED GINGER JUICE
1 TBLSP SESAME OIL
– COOK TILL TENDER –
STUFF & FOLD IN EGG ROLL WRAPPER (you’ll see how in the video)
FRY …. or I have baked on a greased cookie sheet (kinda’ the same, but not)
This makes about 20. You can save the filling in frig. & make up new ones the next day.
You can also make up egg rolls & freeze.
Let me know how it goes,
~kimberly kelly
Can’t wait to try the recipe…seems simple and tasty….BTW, love the CU sweatshirt!
Haha… right after the CU game- had just gotten back and we sat down with these and watched the SC game
Let me know how you like
Go Tiger’s.Good food Kimberly!!Yum
Thanks William… comfy at home duds… comfy food, was a good weekend
Man, you asked the right person. We ulausly made this all the times for any occasions. Especially my sister sister’s inlaw or my cousins. Here it is: Egg roll wrapper from the asian store. Buy the small round or square shape ones. Indgredients: *Glass noodles (thin strands of noodles made of either rice and flour or another kind made of mung beans) they come in small packs and bundle up into a big pack consist of 5 or 6 small ones.*meat (ground pork, chicken, or beef) whatever you prefer*sweet onions, depending on how much you make(yellow preferrably)*green scallions or cilantro (a bunch)*black pepper*soy sauce*garlic*salt for your tasteMethod: Soak the glass noodles in hot water for half an hour, drain and cut the noodles with scissor to make them manageable/short. Add all the ingredients together and let it sit about 15/20 minutes to blend the flavor. Scoop a Tbsp of the mixture and put it on the edge of the wrapper and wrap it up. Heat up your oil until hot and fry them up. Before you start wrapping a bunch up, test a couple first to make sure the seasoning is just right, if so go ahead and make more. Ooh, that’s not all there is to it, the way we eat it is with the sweet and hot sauce. If you can make that with it, you won’t go back to eating the regular egg roll. MM,MMM.
I think People get intimidated by them… they really are not hard… so much better freshly made
We’re making this recipe for the third time since you’ve posted it!! The family says, “Add it to the recipe book, Mom.” Just because it helps get dinner on the table faster, we use lettuce instead of wonton wrappers. Thank you, Kimberly!
So doing that next time, i LOVE lettuce wraps! Glad you’re enjoying, I subscribed to the baskets- thanks for the heads up about that
Enjoyed these so much at the Upstate Womens Show. Made these with lettuce for lunch at work/ Took the recipe for the nurse in the Preop area ( where I work) they went crazy over them!
So sweet!! and I am sure these are wonderful! Reminds me of the days my son and i cooked together. He cooks better than me now.
iM GOING TO TRY THESE, mY HUSBAND AND i LOVE THEM, BUT NEVER MADE THEM. lET YOU KNOW.
Thanks..!!….I will try it…Make them years ago…not any harder than anything else we cook..!!…BTW,,,It’s a “knob” of ginger…!!
KNOB… that’s it!!!! Thanks Jo Ann
I am going to have to try these! You made it look so simple and so delicious. I usually buy huge boxes of frozen egg rolls for my boys, they love them so much but have to say that really did look easy enough for me. Love the idea of controlling what goes in them too. No more frozen egg rolls for us! Thanks for sharing. Love the music with the video, I think my husband has that one on vinyl!
Oh love it!!! They are simple and i have baked (them to be healthier) They are best fried, but it is an option. I also suggest using “All-fruit” (as in no sugar, just fruit jelly) in either mango or peach as your duck sauce. Those are the very flavors of duck sauce but in this form it has no extra ingredients you don’t want. Mixed with either soy sauce or hot mustard …I promise it will taste the same and be far cleaning eating. Let me know how the family likes them.