Without a complaint, Mike did the most grueling parts of the preparation: cutting the chicken (I hate cutting chicken) and deep frying the egg rolls (greasy gross). I used Gonzo (our food processor) to cut up the cabbage and carrots. I also neatly and authentically (?) rolled each individual egg roll with love. I must say, we make a good team.
The egg rolls were a hit! The turnout wasn't as large as expected, but the egg rolls went fast. Kids whose parents say they're picky eaters kept going back for more.
7 comments:
Hey Stephanie, Morgan told me how good the eggrolls were and I have been dying to get my hands on a good recipe. If you wouldn’t mind divulging yours I would be oh so grateful.
That is so awesome of you both. I expect you to have this baby in the next few days. let me know if you need anything. love you both!
I love the overgrown adults in the arch picture. Very cool.
Your little cub pack must love you guys.
THAI EGG ROLLS
1 whole chicken breast, deboned
1 small head cabbage
6 carrots
25 egg roll wrappers
2 cloves garlic, minced
Soy sauce
Wesson oil
Salt and pepper
1 beaten egg
Dice the chicken breast. Shred cabbage and carrots.
Heat oil in large skillet, add minced garlic and few tablespoons soy sauce plus salt and pepper.
Stir-fry chicken approximately 10 minutes or until brown.
Remove chicken to paper towels to drain.
Stir-fry cabbage and carrots for a few minutes in same pan.
Remove vegetables to paper towels to drain.
Combine chicken with vegetables in egg roll wrappers. Use a beaten egg to to stick edges together.
Deep fry in hot oil until golden brown.
Sweet! It looks easy too, that makes it even better. We can’t wait to see a post announcing the new baby.
These look so yummy! If I weren’t on the typical new year diet I would definatley make them! Maybe next month when all enthusiasm dissolves! We miss you guys!
Thanks for the recipe! We are not on a diet.
Post a Comment