1/2 head of white cabbage (sliced into small strips)
1/2 cup shredded carrots
3 green onions diced
2 tbsp Hoison sauce
1 tbsp soy sauce
1 clove garlic minced
1/4 cup chicken stock
1/2 cup mushrooms thinly diced
1/2 tsp ground ginger
Salt & Pepper to taste
Egg Roll Wrappers (we used Melissa's Egg Roll Wraps)
1 egg (You need a scrambled egg (non-cooked) to seal the edges.)
In a medium pan, combine the first 9 ingredients and cook on medium until slightly tender, remove from heat and drain liquid. This is when we tasted to make sure it was the flavor we wanted. We added a little salt and pepper and then let cool slightly.
Lay egg roll wrapper on your work area. Place some of the stuffing mixture across the bottom 1/3 and roll up like a burrito being sure to fold in the sides. Moisten the top edge with the egg yolk and seal egg roll closed. Repeat for the remaining wrappers. Heat oil to 360ºF and fry the egg rolls until golden brown.
This is a great resource page for gardeners that are just beginning and those that have been doing it a long time.
On the go a lot? Don't have time to always make a wholesome dinner for your family? Check out these recipes to get you ahead of the game.
How to's, ideas, inspiration, books, and so much more for learning how to can and preserve your food.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We also participate in the ChristianBook.com Affiliate Program where we earn fees by linking to ChristianBook.com.