Thread: Eggroles

Ingredients/materials

-egg role wraps (found in the produce section at the grocery store)
-shredded carrots (about 1.5 inches in length)
-finely cut cabbage (about 1.5 inches in length)
-finely sliced onion (same length as above)
-minced garlic
-finely sliced celery (same as length above)
-ground pork, deer (venison), or cut up shrimp (prawns)
-Teriyaki sauce
-Vegetable oil (for frying)

Mix all the vegetables in a bowl, including the Teriyaki sauce. Add the meat (or not if going for vegetarian) and allow to marinade.

Heat the oil in a pot or skillet.

Place some of the vegetable mixture onto an eggrole wrap in the corner of the square closer to you. Then fold that corner with the mixture over until you have rolled half of the square. Fold in the corners to the left and right and role all the way, nice and tight. Use just a little dab of water on the last corner you see to seal the role.

Continue to role until you have no more egg role wraps. Fry until golden-brown and crispy.

If you have vegies and meat left over, you can steam it and serve it with rice or save for later.

You can add any vegies you like to this recipe. My mother has even used grated ginger before.