Cute title, huh? The kiddos came up with that one while I was visiting them this past weekend. And as promised, I’ll include the recipe for the delicious egg rolls that we all gobbled up faster than it took to roll ’em up.
The stars of the show: EVOO, 2 pounds of fresh ground pork (we used it from a local farmer), about 3 cups of cabbage, 1 cup of shredded carrots, tamari, fresh ginger, 1 cup of green onions and oh, egg roll wrappers. These really are just all estimates, I used what was in stock in the fridge.
Directions: Preheat the oven to 350 degrees. Cook the ground pork and fresh ginger (about 2 tbsp) over medium heat. While that’s cooking, chop up the cabbage into thin ribbons, shred the carrots and slice the onions.
Once the pork is almost all the way cooked through, add the veggies. Cook for another five minutes or so. Add the tamari (4 tbsp), mix, and cook for another minute or so and remove from heat.
Now for the wrapping. Place the egg roll wrapper in front of you so that it looks like a diamond. Add the stuffing, probably like half of a cup or so. Fold up the bottom. Fold in the sides. Before rolling it up to the top, brush the remaining “flap” with water to help seal it closed. Wa-la! Place on the baking sheet with the crease on the bottom. Continue until all of the stuffing is gone; in this case, we used all 20 in the package.
Brush the tops of each egg roll with a little EVOO and pop them into the oven for about ten minutes, or until golden brown.
Boom. It’s that easy and they are so darn good. No joke, it was nearly impossible to save two extra egg rolls for a guest that was stopping by later that weekend. Paired with steamed broccoli and basmati rice and we had yet another successful themed dinner.
I’m pretty sure three out of the four kids told me I cook better than mommy… I’m pretty sure she has taught me most of what I know! But I’ll take a compliment when I hear one.
What else may you ask did I whip up this weekend? One of my favorite staples… lentil soup! Just add the following ingredients to a pot and let simmer for hours: lentils, water, onion, carrots, celery, bok choy, bay leaves, and salt and pepper to taste.
Again, paired with basmati rice and some freshly grated parm cheese, this dish gets better and better each time you dip into the pot.
A lot of green tea to keep me perky and positive.
And some homemade ice pops/fudgesicles in a kick-ass maker that Santa had brought Ava. Details and recipes on this thing will surely follow because I MUST get my hand on one!
Speaking of Santa, the kids were still in Christmas mode showing off their generous gifts and decorations. Beano couldn’t contain himself at the dinner table last night while I was warming up the leftovers. I had to get it on video.
*Beano is short for Agostino. And yes, his voice is really that raspy and delicious. Oh, and yes, he has stolen my little heart.