Bring the Orient to your Table--Fix Easy Egg Roll Recipes

Looking for mealtime adventure? You could fly to China! Or you could prepare easy egg roll recipes in your own kitchen.

One morning while my wife and I were visiting Bejing, China we found a lady on the street making some kind of a breakfast egg roll. She had a little windowed push-cart with a grill inside. We watched. . .whatever she was making looked good. She poured out a batter, brushed on some egg mixture and added veggies, spice and who knows what. When it was cooked just right she neatly folded it and presented it to us with a happy smile. It took all of about 90 seconds to prepare. How I wish I had that easy egg roll recipe! Delicious. The cost? 25 cents! And it was plenty big enough to satisfy both my wife and me.

I can't promise the same adventure, but these easy egg roll recipes may come close.

Ingredients:

1/2 head cabbage
1/2 pound grassfed ground beef
4 stalks celery
4 carrots
1 small onion
1 can green beans
Dash of salt and pepper

Preparation:

Chop all ingredients into fine pieces. Brown the ground beef. Add onion, celery, carrot pieces. Sprinkle in salt and pepper. Cook in covered wok for 3 minutes. After adding beans cook 5 more minutes. Add cabbage, cook 3-5 additional minutes.

Place all ingredients in strainer to cool. Place mixture inside egg roll wrappers and wrap according to egg roll package directions.

Deep fry until golden brown.

Makes enough for you, your family and some friends.

Note: Quantities need not be exact. You can add, subtract or substitute veggies as you wish. In fact, you can't miss on this easy egg roll recipe. It can taste yummy no matter what you put in it.

Ingredients:

1 pack commercialy prepared egg roll wrappers
2 cans small cooked shrimp, drained (grassfed chicken or grassfed pork may also be used)
1 1/2 cup diced celery
3 cups chopped cabbage
1 1/2 cup fresh bean sprouts, washed and drained
1/2 cup chopped canned mushrooms
3 Tbsp oil
1 Tbsp Soy Sauce
1 tsp salt
1 tsp sugar
1 beaten egg

Directions:

Heat salad oil in a large skillet or wok and heat very hot. Add bean sprouts, cabbage and celery. Stir fry together for about 2 minutes until vegetables are coated with oil, crisp-tender, and bright green in color. Do not overcook. Add remaining ingredients, toss, and transfer to a colander to drain.

Follow directions on egg roll wrapper package to fill and fold wrapper. Heat oil in deep fryer or wok to 375°. Deep fry rolls, two or three at a time, turning often until golden brown and crisp. (About 2 minutes) Drain on paper towels.

Ingredients:

1 pound grassfed beef, pork, or chicken
1 tsp minced ginger
2 cups finely chopped cabbage
1/4 pound bean sprouts
1/2 cup shredded carrots
3 green onions, finely chopped
2 Tbsp oyster sauce
1 package egg roll wrappers
Vegetable oil for deep frying
Mustard and catsup or sweet and sour sauce

Directions:

Stir-fry meat and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot and green onions, cook 2 minutes. Stir in oyster sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll.

Follow folding directions on package. Deep-fry at 350°, a few at a time, turning occasionaly until golden brown, 2-3 minutes. Drain on paper towels.

Serve warm with sauces.



TOP of easy egg roll recipes page
GO to MAIN PASTURED POULTRY EGG page
HOME to grassfed recipes