Home-made Egg Rolls

There are some dishes that I only associate with restaurants. Egg Rolls are one of them.

I only have them on the rare times I go to a kosher Chinese restaurant or order in.

Recently I saw some pre-made egg roll wraps in the supermarket and thought to myself, “Why not?”

The results were amazing because I could fill them with exactly what I liked.  You can modify to recipe with the ingredients of your choice.

Here’s what I did to make 8 egg rolls

Ingredients

• 8 square pre-made egg roll wraps
• 2 tbsp Galilee Green Olive Oil (GGOO)
• 1 tsp minced ginger
• 1 cup chopped green onions
• 1 cup chopped onions
• 1 tbsp minced garlic
• 1/4 cup tamari sauce
• 2 tbsp toasted sesame seeds
• 1 1/2 cups shredded cabbage
• 1 1/2 cups shredded carrots
• 1 1/2 cups fresh bean sprouts

Looking for Kosher Egg Roll Wraps? Try these.

Directions:

1. Heat the GGOO in a large skillet and add minced ginger, green onions, onions and minced garlic (the secret is to mince your own ginger from fresh ginger root)
2. Cook on medium heat for 4-5 minutes and stir often
3. Add remaining ingredients and cook for another 6-8 minutes until the vegetables are tender
4. Let the vegetables cool before filling
5. Roll the filling into the wraps like the diagram below
6. In a large skillet, heat some GGOO to medium heat and place rolls flap down, a few at a time, turning occasionally until golden brown all around 2-3 minutes and drain on paper towels.

These are amazing straight out of the frying pan with a glass of beer!

Everything tastes better with
Galilee Green Extra Virgin Olive Oil

Get yours now!