This week at NEB, join me for a series of fun recipes, a giveaway, and a great Photo Friday. I’m taking a one-week blogging break as I enjoy the week with my family. You’ll see me back next week with some great stories, pictures, and bentos. Be the bento everyone!
In the last two months on Not Exactly Bento, I mentioned I made an attempt at egg rolls by modifying the potsticker recipe. Here is the promised modification. First, go to the potsticker recipe and grab the ingredient list as we’ll need some of it. Then, also pick up a package of pre-shredded coleslaw from the store.
Next, add the following ingredients from the potsticker recipe: pepper, salt, garlic, and soy sauce. Also add two large handfuls of the coleslaw mix. Add more shredded carrots if you want. Add enough cabbage mix to your liking. I don’t like egg rolls with too much cabbage, so I’m a little light handed with this. Cook until the cabbage cooks down a bit and is more on the limp side.
Once cooked, remove the filling from the stove and allow it to drain a bit. You’re now ready to wrap your egg rolls. Since, I totally use Steamy Kitchen’s method for frying and rolling my egg rolls, I don’t fill comfortable taking pics and sharing that here. Plus her site is more fabu.
And in one afternoon, I have a stack of beautiful, gorgeous, delicious egg rolls. You will too if you give it a try.