A mom of a Korean student we know came and showed us how she makes her egg rolls. She called it her "American version" and we love it. To complete the meal I often buy takeout egg drop soup ($4.00) and a container of fried rice ($3.25). Even then this meal ends up being around $10.00.
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 20 egg rolls
Cost: approx. $4.25
20 egg roll wrappers ($1.99)
1 pound ground beef or turkey ($1.87)
1/4 of a head of cabbage finely shredded ($.25)
1 carrot grated ($.25)
2 Tbsp minced garlic
2 Tbsp Hoison Sauce
2 Tbsp Peanut butter
Brown meat with garlic and drain. When cooled add cabbage, carrot, sauce and peanut butter. Stir well.
Spoon onto wrappers and fold. Seal edges with water.
Bake on greased cookie sheet or parchment paper at 400 for 15 minutes or until edges begin turning golden brown.
**These can be easily frozen after baking and then reheated in the microwave. They loose may loose their crunch, but they taste just as good.**
8 comments:
Where do you buy your egg roll wrappers? I was looking for some a few weeks ago and I must have walked the international aisle at Meijer like 16 times before I gave up. Is there another store that carries them, or did I just miss them?
I love your blog. I found it following multiple links. I've been exploring for the last half-hour! Such great stuff -- I have at least ten bookmarks from your site!
Did you know you can make egg-drop soup really easily? And it is delicious. Just bring chicken broth to a rolling boil and then trail a cracked egg or two into it. The egg cooks immediately. After the egg is cooked, you can sprinkle on scallions, add salt, etc. It's wonderful and SOOOO cheap!!
I'm so excited that you posted this recipe! I've been planning to make them for a couple of weeks but haven't had time. These look super simple.
Hey Catherine! They are actually in the produce area - usually near the mushrooms etc.
Now that sounds delicious. Especially since they're baked and not fried.
I came to your blog from LMS--and I had to laugh when I saw this first post, because I JUST bought everything to make eggrolls this week! ;)
I'm looking forward to reading through~I have four hungry boys to feed, LOL!
:)Kat
I used the filling (about 1/2 recipe) for 24 wontons - delicious (I put them in my mini muffin tin)!!! I will totally be making them again. I had mild sausage in the fridge so I used that instead of the beef or turkey and it was really good. My kids even ate them (C probably had 5!)!
heat them back up in the oven instead of the microwave and the crunch will return!
Can these be frozen before baked? Just curious. They sound delicious.
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