My famous egg rolls

Homemade egg rolls are fun and easy to make!

We use prepared egg roll wrappers that come 12 in a pack. 

It's standard practice in this house for me to use Wegmans broccoli slaw as the bulk of the filling. It has a nutritional boost over some of the other vegetables available. I get out a big bowl, pour the slaw in, and add a can of crab meat.

Today I also added kale since we have a lot of it left.

We don't use an egg wash to seal them, we use simply water.

For seasonings, I sprinkled in some low sodium soy sauce, a lot of ginger, some garlic powder, a few drops of walnut oil, and a few generous splashes of sesame oil.

I taught daughter how to roll them and fried them over medium temps in a fifty-fifty blend of coconut oil and canola. 

I've blogged about these before... These are some of the various egg rolls (both homemade and prepared) that I have blogged about:  http://angelfoodcooking.blogspot.com/search?q=Egg+rolls&m=1

 

Crab egg rolls

I have revisited a family favorite: homemade egg rolls. A previous version of my crab egg rolls can be found in this entry from January 2010:

http://angelfoodcooking.blogspot.com/2010/01/crab-rolls.html?m=1

But these are a tad simpler, take 30 minutes start to finish, and taste incredible.

I fried them in about 1/2 inch canola oil with a few dashes of sesame oil. It's too expensive and doesn't handle high temps well but a few splashes do taste wonderful.

If you wish to make these vegan, stuff with your favorite veggies and potentially tofu if you wish and seal with corn starch and water instead of egg and water.

INGREDIENTS:
- one can crab meat, or other meat if desired. I use the Bumblebee white meat because it's cheap and i'm broke
- one bag broccoli slaw from the produce department at Wegmans (the original recipes recommends cabbage but this comes already shredded and packs an incredible nutritional wallop)
- a few tablespoons of Tzatziki (sp?) dressing just to lubricate it. It's not necessary and this is the first time I tried it.
- a teaspoon or so of ginger
- a hearty dash of fresh ground black pepper
- some country herb seasoning (or any herbs that appeal. Fresh dill is magnificent.
- I also added a hearty dose of ras wl hanout but I don't expect anyone else too

Get some Egg Roll Wrappers. Peel, fill, smear with an egg-water wash, fold up, and fry.

Broccoli slaw

I bought broccoli slaw at wegmans to use as filling for egg rolls and forgot the egg roll wrappers. I decided to prepare a cold broccoli slaw salad using this dressing from Cooks.com:

1/2 c. sugar
1/2 c. Miracle Whip
1/4 c. oil
1/4 c. vinegar

But we all know I won't stick to the recipe so let's see what I throw in my pot.

- left the sugar at 1/2 cup because my family doesn't like vinegar, so the sugar will balance that.
- not quite 1/2 cup Miracle whip (the Aldi kind)
- oil: split 50/50 between olive and canola, with a tablespoon of walnut
- vinegar: 50/50 apple cider vinegar and champagne vinegars

Now, the recipe says to heat until combined and add nuts, golden raisins, carrots etc. as desired.

I have 12 ounces of broccoli slaw, which is strips of broccoli [stem], carrots and red cabbage. I'm going to use some really good peanuts I have and chopped some of my dried pineapple. I don't know if I'll add anything else. Probably sunflower seeds.

Chill 1 hour before serving.

Okay, so I ended up adding three grated organic carrots and I probably could have added more. I added about 1.5 cups unsalted kettle cooked peanuts, about 1 cup sunflower seeds (unsalted), about 1/4 cup raisins, 2 dried pineapple rings chopped into tiny squares.

This could easily be vegan if you use a soy mayonnaise instead of Miracle whip style product.

I ate THREE servings. Got my veggies for the day.