Never with a dull moment in her home, Maxine couldn't even wait to get me into her home before serving a plate of hot egg rolls...not from the Panda Express, but fresh off her stove! I can tell you that although I wasn't exactly craving egg rolls before arriving at her home, I was more than overjoyed right to the last gulp. Maxine, like any other mom, is a single girl's dream on an afternoon where one's meal hadn't completely been thought out. Now what I'm not saying is to go knocking on the door of a friend who, like you, might be single--especially not if they, who like my Maxine, happen to be a single mom. On the other hand if you're lucky, then you, like me, will enjoy the benefits of having a dear friend like Max.Since she said they're a "sinch" (or is it "cinch"?), she wanted to donate her quick 20 - 25 minute recipe to our blog so others, like me, could enjoy this simple and fast recipe...enjoy!
Ingredients:
1 dozen egg roll wraps
2 Tbsp. cornstarch
4 Tbsp. soy sauce
1 lb. turkey ground round
2 green onions, cleaned and sliced thin
1 garlic cloves, peeled and minced (or garlic salt if no cloves are present)
1/4 cup cabbage
1/4 bean sprouts
2 - 3 carrots, grated
Olive Oil
1/4 - 1/2 cup of water for corn starch mix and sealing egg roll wraps
Directions:
Heat wok with 3 Tbs of oil. While oil is getting hot, whisk together 1/4 cup water, corn starch and soy sauce. Set aside. Once oil is ready in the wok, add turkey-meat until done. While meat is in wok, grate carrots, cabbage and chop onions and sprouts, finely. When meat is finished, drain. Add your vegetables to meat, adding more oil if necessary and saute. When completed, add your corn-starch mix, making sure not to lose crispness. When ready, turn mixture out of wok, letting cool for a few minutes. If only one wok or fryer is available, reheat to about 375 degrees, to prepare for egg roll frying. While wok is reheating, lay egg roll papers out flat in preparation for filling. On an individual wrapper with one of the corner points facing you, put around 2 - 3 Tbs filling, 1/3 of the way to the opposite point.
Wet any remaining wrapper edges with water, very lightly. Pull the point closest to you up and over the filling, tucking the sides, almost like making a burrito. Repeat until all filling is gone. Fry rolls for about 3 minutes or until golden brown, flipping over. Once removed, drain on paper towels and serve. Set the mood by tuning into itunes or pandora with asian-inspired music and try this new dish while sitting on the floor, candles aglow. I actually have this great Japanese CD by a group named "Bird"...they'd add a nice flavor to your Chinese dish! Oh by the way...this recipe serves 3 or 4.
Until next time, try a little tenderness...
Bon Appetit!
~Cyndi, 39 & Maxine, 33
Fullerton, CA
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