I wiped away the weeds & foam. / I fetched my sea-born treasures home... Ralph Waldo Emerson

Friday, March 11, 2016

Fun Easy and Delicious!

HI! I have a GREAT recipe for you guys for the weekend! You all know my favorite quilt blog/ blogger Lori of Humble Quilts? Lori also has another blog, a healthy living blog, called Get to Goal.   Now and then she posts recipes or healthy food suggestions and last week her post was all about making Egg Rolls with her organic cabbage she gets in her farm produce box.

You can read her post and direction here:Get to Goal Cabbage Rolls

Never in a million years would I have tried to make egg rolls. Or in this case, since the rolls are very veggie and so light and crisp, I am calling them spring rolls, like at my fave Thai restaurant. Yes, these roll ups are that good. And soooo easy.

Mostly I followed Lori's instructions so please read her post, because her directions are very good and simple.
I found the egg roll sheets at the fancy market here.

Preheat oven to 425*.
I used ground pork, because this store had it and I never used ground pork before. I added one minced stick of bacon for a bit of smokiness.

Brown 1 pound of ground beef/ pork/ chicken with a minced onion and minced garlic.

I don't have a food processor so I bought a bag of ''old fashioned slaw" which is finely shredded cabbage and carrots. Rinse and drain well, maybe pat dry with paper towels. I used 2/3s of the bag. [2 or 3 cups?].

Add this to the browned meat mixture and stir. Add soy sauce, ginger, salt and pepper. I also added cumin and a mild chili powder to add to the exotic taste.

Cook uncovered for a few minutes until the cabbage begins to soften. This filling should not be wet so don't add water or too much soy sauce.

Fill and roll up the spring rolls according to the directions on the package.

Brush lightly with a bit of olive oil. Bake 425* for 15 minutes, check them after 10 minutes. The rolls should be brown and crispy. [the wrap package says 400* for 10 minutes but I followed Lori's instructions and was pleased with the result, crispy and golden brown]

I bought Chinese hot mustard to go with, and made homemade duck sauce/ dipping sauce with sugar free orange marmalade mixed with balsamic vinegar and a bit of soy sauce, squeeze of lemon.

The egg roll package has 20 sheets of very thin dough. I used 15 of them. We all loved these easy fast spring rolls! We could have gobbled up the entire pan, but they are quite filling. 3 or 4 per person?

Note: do not microwave any leftovers to reheat, it makes the spring rolls soggy. Reheat in the same 425* oven for 5-7 minutes.

Try them! So yummy and the rolling up is so easy and goes really fast. I served the cabbage rolls with an avocado salad; white or brown rice might also be good with them.

Thanks, Lori! [and you neighbor who gave you the recipe.] A++++

PS I'm pretty sure any egg roll wraps will work. I was surprised my store carried the brand Lori, waay off in OR, used.These were were about 5" square, very thin, but strong and easy to fold and roll. Whatever you find in your market.



gone to the beach....

Lori's link again, HERE