Thursday, October 21, 2010

Homemade Egg Rolls and Stir Fry

By now you likely know we make a lot of stir fry. So that wasn't the most exciting part of this meal, although the sauce I whipped up was pretty good--and simple. Just some chunky peanut butter, soy sauce, sesame oil and mirin whisked together.

The more unusual part of the meal was the baked egg rolls we made. We used this recipe as a base.
We followed it pretty closely, but did a few things differently:
-Fresh bean sprouts, rather than canned.
-No water chestnuts.
-No chicken (I had never heard of chicken in an egg roll ...).
-Added cabbage, about 1.5 cups shredded.
-Instead of green onion, used yellow onion.

The recipe was pretty straight forward and easy to make. I think by using this recipe as your base, you could really experiment and make some pretty interesting egg rolls.

We served the egg rolls with soy sauce and that was it. They were good. I think next time I'd like to try including pork or shrimp. They were good heated up, too, particularly warmed up in the toaster oven.

1 comment:

  1. that looks awesome!!! i was curious how to make peanut sauce (and am too lazy to look it up...) and angel has some in the fridge but it's too spicy for my delicate tongue. i think i may have to try this...