To follow up with the request from Carmen for cooking help…she wanted Egg Rolls.
I used to make these in large batches (small children, busy family), and haven’t made them in a long while.
Nasoya Egg Roll Wraps (what the store had – just get square ones)
1 lb hamburger meat (93% Fat Free)
1 package cabbage – sliced angel hair (for the lazy me)
1 package carrots – sliced thinly (again for the lazy me)
2-3 green onions or scallions, chopped
4 T fresh parsley, chopped
garlic – minced – about 2 teaspoons
ginger – minced or ground – about 1 teaspoon
Soy Sauce (we use the light version)
salt and pepper
I mix the cabbage, carrots, parsley, and scallions in a large bowl.
Brown the hamburger meat, drain fat (if any), add garlic, ginger and some salt and pepper.
Mix with the cabbage mixture. Add soy sauce for flavor and moisture. (Be aware, too much moisture, and it will leak out of the egg roll.) Taste it, and add more salt and pepper if wanted. Cabbage should wilt a bit.
Roll the egg rolls per the package directions, and place on a parchment lined cookie sheet.
I freeze mine this way, and place them in zip lock bags for enjoyment anytime.
Nasoya brand of egg rolls allows them to be fried or baked. I prefer our baked, so I followed the instructions on their packaging. Brush with oil, and bake in a preheated oven at 350 degrees for 15-20 minutes or until done.
Serve with soy sauce, or a Thai chili sauce (yummy!).