Thursday, February 28, 2008
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.**