Home made egg roll recipe suitable for kids. It's a bit of work but kids love to help with the wrapping of the egg rolls.

Source: "Cooking Class: 57 Fun Recipes Kids Will Love"

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Name: Excellent Egg Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 tablespoon Vegetable oil Use your prefered oil; 1/4 Cup Vegetable oil For frying (use a low smoke oil); 1 tablespoon Sesame Oil; 2 clove garlic minced; 1 tablespoon Ginger roots peeled and minced; 1 pound firm tofu cubed - optional, can substitute; 1/2 pound shredded chicken Optional - can substitute for tofu; 4 cups green cabbage shredded; 1 cup carrots grated; 2 tablespoons Soy sauce; 1 pound eggroll wrappers

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INGREDIENTS

1 tablespoon Vegetable oil ; Use your prefered oil
1/4 Cup Vegetable oil ; For frying (use a low smoke oil)
1 tablespoon Sesame Oil
2 clove garlic ; minced
1 tablespoon Ginger roots ; peeled and minced
1 pound firm tofu ; cubed - optional, can substitute
1/2 pound shredded chicken ; Optional - can substitute for tofu
4 cups green cabbage ; shredded
1 cup carrots ; grated
2 tablespoons Soy sauce
1 pound eggroll wrappers

Servings

INSTRUCTIONS

1. saute the garlic in the 1 tablespoon of oil. Add sesame oil and ginger and cook for one minute.

2. Add tofu (or chicken), cabbage, and carrots, stirring often until soft, (about 10 minutes). Stir in soy sauce. Turn off heat and let cool.

3. Lay an egg roll wrapper diagonally on a cutting board. spread cooled filling into center. Fold bottom corner over filling. Fold the two sides over the center, sealing with a dab of water. Tightly roll the remaining egg roll and seal with a dab of water. Continue until filling is used or wrappers are gone.

4. Heat the 1/4 cup oil in a large skillet or wok. carefully lower 4 or 5 egg rolls into oil. Fry until golden brown on each side, about 3 minutes on each side. Adjust heat as necessary and watch carefully - they will burn without warning. Remove and drain.

5. Serve with soy or sauce of choice for dipping.

NOTES

Alert editor

Excellent Egg Rolls

1 tablespoon Vegetable oil Use your prefered oil
1/4 Cup Vegetable oil For frying (use a low smoke oil)
1 tablespoon Sesame Oil
2 clove garlic minced
1 tablespoon Ginger roots peeled and minced
1 pound firm tofu cubed - optional, can substitute
1/2 pound shredded chicken Optional - can substitute for tofu
4 cups green cabbage shredded
1 cup carrots grated
2 tablespoons Soy sauce
1 pound eggroll wrappers

1.  saute the garlic in the 1 tablespoon of oil.  Add sesame oil and ginger and cook for one minute.

2.  Add tofu (or chicken), cabbage, and carrots, stirring often until soft, (about 10 minutes).  Stir in soy sauce.  Turn off heat and let cool.

3.  Lay an egg roll wrapper diagonally on a cutting board.  spread cooled filling into center.  Fold bottom corner over filling.  Fold the two sides over the center, sealing with a dab of water.  Tightly roll the remaining egg roll and seal with a dab of water.  Continue until filling is used or wrappers are gone.

4.  Heat the 1/4 cup oil in a large skillet or wok.  carefully lower 4 or 5 egg rolls into oil.  Fry until golden brown on each side, about 3 minutes on each side.  Adjust heat as necessary and watch carefully - they will burn without warning.  Remove and drain.

5.  Serve with soy or sauce of choice for dipping.

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 6 Servings

Calories: 482
Calories from Fat: 153 (32%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 5.7g
Cholesterol 40.4mg		12 %
Sodium 522.5mg		18 %
Potassium 884.5mg		23 %
Total Carbohydrate 56g		16 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 51.2g
Protein 26.7g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 482

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