Saturday, April 7, 2012


Please excuse my "square" eggrolls and the cute little easter plate!

No matter how hard I try,I just can NOT roll a pretty little eggroll. I've tried several different folding techniques,but this way works the best for me.This is a TRIED AND TRUE recipe I grew up with. My sister got it from a lady she worked with when I was a teenager.

ground meat (chicken/turkey/beef/pork)
shredded cabbage
coconut oil
eggroll wrappers
Newman's Own Low Fat Sesame Ginger salad oil
teriyaki sauce

Melt a few tsp of coconut oil in a pan and cook the ground meat until done**I added a splash or two of the teriyaki sauce and the Sesame Ginger Oil--drain--add cabbage and meat in a large bowl and stir to mix together well--add in whatever other shredded veggies you want (I would add shredded carrots but I'm allergic)--**I also added a few splashes of the Sesame Ginger Oil in with the cabbage--place about a TBS of mixture onto your eggroll wrapper and wrap-making sure to seal the edges with a dab of water--place on a baking sheet and spritz with a touch of cooking spray--bake in a 450* oven until they are brown--about 20mins turning them over at about 10mins--serve with your favorite dipping sauce--I used a little pineapple preserves,coconut oil,and teriyaki sauce.