One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Sunday, May 24, 2009


This weekend, my son and his wife came over for eggrolls. I hadn't made them in awhile, and it is one of his favorite meals! They're a meal in themselves, full of vegetables and (usually) shrimp. I don't really use a recipe when making them, but follow a general guideline:

In just a c
ouple of tablespoons of oil (like canola), saute whatever vegetables you prefer/ have available, like thinly sliced bell peppers, chopped green onions, chopped mushrooms, a clove of garlic (minced), thinly sliced onions, grated fresh ginger, bean sprouts, chopped water chestnuts - I've been known to throw in can of chow mein vegetables in a pinch! Thinly slice or shred a whole head of Napa cabbage, mix in with the sauteed vegetables, and cover for about 5 minutes, until the cabbage cooks down. Add 1/2 pound - 1 pound of salad shrimp and cook for 1 - 2 minutes more. Move the vegetables & shrimp to one side of the pan, and cook 2 - 3 beaten eggs until set, then mix in with the rest of the vegetables. Flavor mixture with 1/2 teaspoon - 1 teaspoon of toasted sesame oil (a few shakes of the bottle) and 1 - 2 tablespoons of soy sauce, to taste. Remove mixture to a bowl and let cool for about 15 minutes.

Place about 1/4 cup of slightly cooled mixture in middle of eggroll wrapper, bring side corners in to the middle, place bottom corner over mixture and roll, wetting last corner with a little w
ater, sealing the roll. Heat 1/2 inch of vegetable oil in skillet, and brown egg roll on all sides. Serve with soy sauce, sweet chili sauce, Chinese mustard sauce, or sweet & sour sauce.


Thibeault's Table said...

Oh Lori, I shouldn't be hungry, I just finished dinner a short while ago, but, I would be able to eat one or two of those delicious looking egg rolls. I can see why they would be a family favourite.

chow and chatter said...

they look great thats nice that you make they fav foods for them

Anonymous said...

I can see why your son and his wife come over for eggrolls! They look amazing and I love how simple and flexible the recipe is. Great job!

La Table De Nana said...

You now have me CRAVING these.. One day soon! They look soo good!!!

Christina Kim said...

I love the new blog design! Those eggrolls look quite tasty...crispy and golden!

theUngourmet said...

I love eggrolls! These look wonderful. I bet your son and his wife loved you for making them!

Cathy said...

I could eat a plate of these egg rolls for breakfast. You've inspired me to make some today. I love to dip them in sweet chili sauce. My mouth is watering already.

Mari @ Once Upon a Plate said...

They look soo GOOD, Lori!

I'm with Cathy ~ it's breakfast time here, and I would love to have your eggrolls with a nice cup of hot tea... Heaven!

Your photos are GREAT. xo~m.

Linda said...

OMG...I have been gardening all weekend...
Those look wonderful!

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