IF YOU LIKE EGG ROLLS, THIS IS EXCELLENT!!!!

IF YOU LIKE EGG ROLLS, THIS IS EXCELLENT!!!!

Egg rolls are on the menu. They’re a staple in Chinese cuisine. In takeout places and Chinese buffets, you’ll find the basic egg rolls made with cabbage and roast pork in the filling, but today’s recipe is healthier than that!!!

Instead of ordering egg rolls with Coleslaw Mix, we may make them directly in the comfort of our own homes using Coleslaw Mix. You may be shocked to learn that they are not the greasy, excessively salty food that we are used to from takeout and the market. There is no need to be alarmed when we mention “homemade,” since you will quickly discover how simple it is to prepare this traditional egg dish.

I originally tried to prepare them with the help of my father’s buddy, who happened to be a Chinese chef working at the Holiday Inn restaurant in upstate New York when I was a kid. He went on to become a successful business entrepreneur, opening his own Chinese restaurant.

You may use the usual ingredients in this recipe, or you could be creative and add whatever fresh veggies and meat that you have on hand.
It’s best to make a large batch. After frying, they preserve well in the fridge and reheat beautifully for after-school or party snacks. If you want, you may cut the wrappers into smaller squares and use them to create minis for a delectable appetizer. Is there anything more I can say?

INGREDIENTS LIST:

•  Coleslaw mix; you need one bag, but it is possible to add more chopped veggies!!
• Lean ground turkey, beef, sausage; you need 1 pound.
• A medium sweet onion, I diced it!
• Minced garlic cloves; you need 2.
• A Tsp.Of ground ginger.
• 1 Tbsp.Of sesame oil.
• 1 Tbsp.Of rice vinegar.
• Light soy sauce, I used quarter a cup.
• Sea salt, to your liking.

PREPARATION:

• Step 1: First, heat a large skillet over medium-high heat until hot but not smoking. Cook the ground beef until it loses its pink color, then remove it from the pan and put it aside.
• Step 2: Chop the onion and add it to the pan along with the sesame oil and rice vinegar. Continue to simmer for a few more minutes, stirring regularly, until the onion is just soft, approximately 5 minutes longer.
• Step 3: Next, into the pan, add the minced garlic and ground ginger, light soy sauce, and coleslaw mix (more vegetables may be added if desired!!).
• Step 4: Once you’ve reached this stage, continue tossing for another 5 to 7 minutes, just until the cabbage has softened.
• Step 5: Finally, take the pan from the heat and season with salt and freshly ground pepper to taste after adding chopped green onions for garnish!!

ENJOY IT!!!!!