Tuesday, April 14, 2009
Easter Egg (Rolls)
Because we tend towards the non-traditional view of things around here, we made these 100% organic homemade eggrolls for Easter brunch (or whatever you'd call a meal at 10:30 in the morning after having had homemade chicken nuggets at 9:30 a.m. after a course of jelly beans, gummy bears, and cookies at 8 a.m.). They were SO GOOD. The boys have requested we make them again. The wrappers taste so much better than the store bought ones. It's like the difference between store bought bread and homemade bread.
There was a bit of extra filling leftover (not much) which I stir fried and ate with T's help. Amazingly, T learned that he likes stir fry. Another point scored for the veggie victories.
Egg Roll Wrappers
4 cups organic white (wheat) flour
2 organic eggs
2 teaspoons sea salt
1 cup really cold water
Mix together the ingredients. Knead for about 5 minutes. Let sit covered for about 30 minutes. Knead again lightly. Break into 1.5-2" balls; roll out on a floured surface. Fill with about 2 tablespoons of filling (below) and deep fry until brown.
Egg Roll Filling
about 3 c of thinly sliced and diced organic cabbage
about 1/4 of a thinly sliced and diced large organic green pepper
one thinly sliced stalk of organic celery
one shredded organic carrot
about 4 organic green onions, sliced, greens and whites
about 1/4 c organic soy sauce
about 1 lb of organic diced or ground meat (we used chicken, though obviously you could leave this out for veggie eggrolls)
1 organic egg (also could be left out, I'm sure, to make them vegan)
Mix together all the ingredients. Put about 2 Tablespoons of filling into each small eggroll. Seal together the edges using a concoction of about 2T of water mixed with 1t of corn or tapioca starch. Deep fry in the oil of your choice (we used organic canola).
Labels: around the house, recipes
# posted by TBnJ @ 4:59 PM 
