Today is December's reveal day for Group D :) This month, I decided to do a main dish/nonsweets food since last month I did
Banana Custard Cream Pie.
My blog this month was
Tami's Kitchen Table Talk. Tami is Group D's wonderful host! Her blog has a ton of great recipes. She also hosts a blog event called the Cookie Carnival - to find out more about it, check out
this post.
I had a hard time deciding between the
egg rolls and the
calzones. But ultimately I chose to do egg rolls because I had never made them before. It turns out that the chicken egg rolls were also Tami's first time making egg rolls too. I think that it was a very simple recipe - and it made a ton! I actually froze the remainder of the egg rolls to pop in the oven at a later time.
(
Printable Version)
What you need:
- 1 pkg. egg roll wrappers (found by tofu - usually in the produce section)
- 1 (16 oz.) pkg. coleslaw mix
- 2 tsp. ground ginger*
- 1 tsp. garlic powder*
- 2 tsp. vegetable oil*
- 1 pkg. chicken breasts, cooked and shredded*
- Vegetable oil for frying
* Tami's recipe used fresh ginger and garlic, sesame oil (my son is allergic to it), and 1 cup cooked, cubed chicken.
Directions:
Mix together all ingredients except the egg roll wrappers.
Heat about 2 tbsp. vegetable oil in a large skillet. Add filling mixture and cook until cabbage is soft.
Remove from heat and let cool for 5 minutes.
To assemble the egg rolls for frying, take one egg roll wrapper, lay out to look like a diamond,
and wet edges with water. I use my finger to do this, it's easier, I think.
Add 1/3 cup filling.
Fold in sides to the middle.
Then pull up the bottom.
Roll tightly from the bottom and fold the top corner down. If it isn't sealing well, dab your finger in the water and wet the corner again. Repeat until all your egg rolls are ready. I got 20 total.
Heat a few inches of oil in a large, deep skillet until water droplets will sizzle in it.
Fry egg rolls in batches and drain on paper towel-lined plate once both sides are golden brown.
These were recreated by Kudos Kitchen by Renee for July 2012 SRC {here}
