Julie had asked if I would share the recipe for the Egg Rolls.
Here it is:
1 lb. ground beef (or shredded chicken, pork or shrimp)
cook before mixing in w/veggie stuff.
1/2 small cabbage -- sliced very thin and chopped small
1 package match stick carrots
2 whole eggs
1 bundle rice noodles (rice sticks - about 7 oz. package)
soak in hot water until soft; drain; cut to about 2-3 inch lengths.
spring roll egg roll wrappers - (I got them in the produce department. 2-3 packages)
1/2 cup oyster sauce
whip eggs, add oyster sauce, salt and pepper and mix; add cabbage, carrots and rice noodles; add meat. stir all together.
place mixture on wrap - about a large serving spoonful; fold up bottom triangle and tuck edge around filling. fold up each side, like an envelope. roll up to the remaining point. dab inside edge with a little flour/water paste to stick. place sealed point side down until ready to deep fry. Deep fry in canola oil until golden brown. Place on paper towels to drain. (We then put them in the oven to keep them warm until they were all done.)
I made these pretty full and used 2 packages of wrappers. (40!) I had stuff left over, but, only about a small cereal bowl full.
Thanks to all the new people stopping by!!! I love it!! (It makes my rambling worthwhile... LOL)