Monday, April 27, 2009

Egg Rolls by request

I am sorry it has been so long since I have posted here. I have had a parade of visitors at my home and just haven't made the time to get on here.

I got a request for egg rolls so here we go... Let me first say that these are not traditional egg rolls they are ones that my kids love to eat and quite frankly helped me come up with. So if you are looking for traditional egg rolls this is not them.

I don't have pictures to put up with this one but next time I make them I will post pics... I am trying to lose a little weight so fried foods are not on my menu for a little while:)

This is a big batch so adjust as you need to

2 pgk Egg roll wrappers
You can usually find these near the tofu they are squares and if I had to guess maybe 3-4 inches on each side.
2 eggs beaten with 2 tablespoons water

2 lb ground beef
2 large carrots shredded
1/2 large onion diced
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
4 cups or so cooked rice

Cook your ground beef and season as you normally would (salt, pepper, garlic if you like)
Remove the beef from the pan and drain most of the grease out leave a little to cook the veggies.
Add the veggies to the pan and saute until they are soft. Add the meat back to the pan add the sauces and the rice and stir until the rice is coated (you may want to add more sauce I prefer the Worcestershire sauce but it is up to your taste)

Let this cool all the way ... let me say that again just in case you read fast.. Let it cool ALL the way otherwise your wrappers will tear..

OK when your mixture is cooled place a spoon in the middle of the wrapper, brush the sides (all of them) with the egg wash and wrap them according to the packaging. I usually go side, bottom, top, then roll to the other side.. I know what I am talking about because I make them but that may sound Greek to you so look at your packaging and it should tell you how.

Enjoy them!!! My kids love them dipped in honey. My husband and I prefer mustard or sweet and sour sauce.