Egg Rolls

 We like to order egg rolls when we have Chinese.  And our favorite place doesn't charge too much for an order of 2, (compared to other restaurants).

And buying frozen egg rolls, are 1/2 the price, (you get 4 for the same price as 2 in the restaurant), but the quality isn't quite the same!

However, for $6.00, I can make 18 to 20 egg rolls.  I can also freeze them, (then I can have them on hand to reheat whenever we feel like having egg rolls).  That works out to be 30 cents each, (compared to 75 cents each for frozen in the store, or $1.50 each in the restaurant).  And I don't have to worry about all the preservatives.  It doesn't take much time.  Let me show you.

You will need:
20 egg roll wrappers
1/2 pound of ground pork, or chicken, or beef
2 tsp. fresh ginger chopped
2 cloves garlic
1 tsp. salt
1 tsp. sugar
1/4 cup soy sauce
1 tsp. sesame oil
16 oz bag shredded carrot & cabbage coleslaw mix (you will only use 3/4 of the bag, so you can even buy a 12 oz bag)
4 green onions
1 egg

First, chop the green onion.
Finely chop 1 teaspoon of ginger
Mince the 2 cloves of garlic

If you don't have fresh ginger, you could always substitute bottled ginger, but fresh is so much better.

In a saute pan, over medium heat, add the ginger, garlic and 1/2 pound of ground meat.  (I am using pork, but you can use ground chicken or ground beef).

Make sure to break up the meat and mix everything together well.

Cook the meat well.  You can smell the wonderful flavors of the ginger and garlic - yummy.

In a small bowl mix together 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/4 cup soy sauce.

Pour over the meat mixture and mix well.  Continue cooking for another 30 seconds.  Remove from heat.

In a large bowl, add about 3/4 of the bag of coleslaw mix and the chopped onions.  Mix together.

In the summertime, I would use fresh sliced cabbage and fresh grated carrots from the garden, (it tastes so much better).

Add in the meat mixture, and stir well.

In a small bowl, lightly beat 1 egg with 1 teaspoon of water.

Lay your egg roll wrapper in front of you, so it looks like a diamond.

Add about 3 tablespoons of cabbage/meat mixture.  You don't want to overfill, or the egg roll will split.

Fold the bottom point up over the filling.

Tuck the wrapper point in under the mixture and slightly roll once.

 Fold the left and the right points up and over the the top of the wrapper.

Roll the wrapper once more, then brush the beaten egg along the top point.

Continue rolling, and your egg roll is now complete.  Repeat with the remaining wrappers.

All my wrappers are filled.  I got 18 egg rolls.  (If I had used 1 more handful of coleslaw mix, I would have gotten 20 egg rolls.)  Now you need to decide, are you going to fry you egg rolls or bake them.  I have chosen to bake mine.  If you choose to fry yours, just heat 2 to 3 inches of oil in a large frying pan to 350 degrees.  Fry a few egg rolls at a time for 2 - 3 minutes each side.  Drain on a paper towel and serve.

If you are going to bake you egg rolls, preheat your oven to 400 degrees.

Spray a baking sheet with cooking spray.

Brush the egg rolls with olive oil.

Bake for 10 - 15 minutes, Until golden brown.


Note:  If you want crunchy egg rolls, brush the egg rolls with the rest of the beaten egg.

It's been about 13 minutes, and my egg rolls are now done, and ready to serve.

If you want to freeze your egg rolls, let them cool.  Then place them in the freezer, single layer on a baking sheet for 1 hour.  Remove them from the freezer, and place them in a freezer zip lock storage bag with the excess air removed, (that way they don't stick together).  Label the bag with the type of filling, (i.e.: pork, chicken, or beef, and the date).  Then when you're ready to serve, just heat and eat.

The egg rolls have a nice mixture of vegetables and meat.  How much filling, and what type of filling is your choice.

A little sweet and sour sauce, and your all ready for the big football game, or to celebrate Chinese New Year, or even a quick lunch.

Give these egg rolls a try, and you'll find them a quick and delicious treat.

Enjoy !

Barb's Peanut Brittle (easy to make)

Do you have that neighbor, co-worker, or guy in your life that you just don't know what to give a small holiday gift to.  Are you strapped for cash and short on time, yet want to give a yummy treat to someone?  This is the same old fashioned peanut brittle recipe which required constant stirring in a black iron skillet that I learned back in the mid 1980's.  Only it's updated to a microwave version, and you only have to stir it 4 times, and it takes less than 10 minutes to cook, (not the usual couple of hours on the stove top). It only takes 6 ingredients, and you probably have most, (if not all of them), in your pantry already.  For years I gave this as a Christmas gift to my uncle, then my cousins started asking for boxes of it as well.  I gave the recipe out to so many people over the years, and everyone has remarked about how easy and delicious the brittle is.  And the best part is you can change out the type of nuts you use to make different kinds of brittle, (see my notes at the end).  This recipe will make 1 pound of brittle.

You will need:
1 cup granulated sugar
1/2 cup white corn syrup
1 cup roasted, salted peanuts
1 teas butter
1 teas vanilla extract
1 teas baking soda
cooking spray (for baking sheet)
medium sized heavy microwave safe bowl
heavy duty oven mitts

In a medium sized heavy microwave safe bowl, combine 1 cup sugar and 1/2 cup white corn syrup.  Stir together, (this helps to make sure everything microwaves evenly).

Note:  I use cooking spray to coat my measuring cup before I measure my corn syrup, then the corn syrup pours out better and doesn't stick to the cup, and clean up is easier.

 Microwave on high for 4 minutes.

 Remove from microwave, add 1 cup of roasted, salted peanuts.

Stir well.

Microwave on high 4 minutes.

While the brittle is microwaving, spray a baking sheet with cooking spray.

After 4 minutes, remove the brittle mixture from the microwave.  It will be hot and bubbling.  Be sure to use your oven mitts, so you don't burn your hands.  Notice the brittle mixture and the peanuts are browned.

Add 1 teaspoon of vanilla extract.

Note:  do not use imitation vanilla, you want the real stuff, it make the taste go a long way.

 Add 1 teaspoon of butter

Blend everything well.

Microwave on high for 1 minute.

Remove from microwave, (remember to use your oven mitts).  This brittle will be extremely HOT!

 Add 1 teaspoon of baking soda.

Gently stir in.  Notice how the brittle gets light in color and starts to get foamy.  This is what it is supposed to do.

Pour the mixture onto the sprayed baking sheet.

Use your spoon to spread the mixture out, so that it is even consistency (not to thick in some places).  Set aside and let it cool for about 1 hour.

 After 1 hour, break the brittle apart into  small pieces.  And now it is ready to package for gift giving, and eating.

Here are some of the ways I like to give my brittle:

In pretty jars with a ribbon, in a decorative box, in a holiday tin, etc.

This jar of brittle already has someone special tagged.  They will be so surprised to get homemade peanut brittle.

NOTE:  if you want to change the type of brittle you make:
Almond Brittle:
substitute 1 cup of dry roasted almonds for peanuts,
substitute 1 teaspoon of almond extract for vanilla
Also try:  omit the butter and add 1 cup of shredded coconut with 1 additional teaspoon of almond extract

Pecan Brittle:
substitute 1 cup of pecan halves for peanuts
everything else is the same

Cashew Brittle:
substitute 1 cup of dry roasted cashews for peanuts
everything else is the same

How many ways did you make the brittle?
I have more homemade holiday gifts to share.     ENJOY !