With Six You Get Egg Rolls

Happy Chinese New Year!

We usually have five at the dinner table, but we were watching a friend's delightful little girl the night we had stir fry.   We had Taie for two days; we miss you Taie!  With the addition of another at our table that made six.  So with six we "got egg rolls" with our Stir Fry!"  I know that "With Six You Get Egg Rolls" is a Doris Day movie, but I can't remember any of the details of it, can you?

Please check back for my review of  Roba Dolce sorbettos and gelatos.  Their coconut gelato is to die for!

These egg rolls were featured HERE in my Light and Airy Chinese New Year's Table post.

I remember many years ago when I made my first egg roll, I thought they were complicated -- which they are NOT at all complicated.  As a young girl, I did not like most Chinese food; when my family would eat at a Chinese restaurant, I would order egg rolls as the entree; I still love them.  This is just a simple, easy recipe for egg rolls.

Egg roll wrappers

1 pound ground chicken or pork -- I used * Gold'n Plump ground chicken.  I love it; it is fresh tasting, low-fat and so convenient!

Cook chicken or pork with in small skillet until browned.  Cool and set aside.

2 cups coleslaw -- the cabbage mix in the bag

3-4 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

3 green onions, chopped in small pieces 

2-3 tablespoons fresh cilantro, chopped
1 teaspoon fresh ginger, chopped in small pieces

1/2 teaspoon black ground pepper

Vegetable oil for pan frying.

Combin the cabbage, soy sauce, sesame oil, green onions, cilantro, and black ground pepper in a medium bowl.  When mixed, add ground chicken or pork.

Take one egg roll wrapper and put 2 tablespoons of ground chicken/pork in the center.  Wrap according to package directions.  In large skillet, at medium-high heat, add 2-3 tablespoons vegetable oil.  Place 4-5 egg rolls in the skillet (with the point down) and cook for 2-3 minutes, turning to brown all surfaces of egg roll.  Place on paper towel-lined plate.  Serve immediately.  These made 21 egg rolls which worked out nicely since there were 21 egg roll wrappers.  Note:  Diced water chestnuts would also be great.  * Awhile back the Gold'n Plump sent me a sample pack of their chicken.

Egg Roll Making Tutorial

Put chicken/pork mixture in center of wrapper.

Roll the bottom half of the wrapper over the mixture; tuck wrapper under the mixture.

Fold left-side of wrapper.  You can put a little water on this to seal it.

Fold right-side of wrapper; in the same manner and try to have points meet -- add a little water to seal.  I don't have a picture of this. Roll up wrapper.

Continue to roll and seal the top point with a bit of water; when you cook the egg roll, place the point down in the skillet.

I hope you make some egg rolls soon!

Happy Chinese New Year!

Posted with the following:  I'm Lov'n It, Foodie Friday, Made By You Monday, Take-A-Look Tuesday, Show and Tell, Weekend Wrapup