Wednesday, January 30, 2013

Gearing up for the big game: Make-ahead Egg rolls


Anyone else around here getting ready for the big game?

via (click for proper image credit)

 While we are a football household, neither of our teams made the journey this year, but that doesn't matter now! Now we prepare to spend next Sunday eating and enjoying (one hopes) some quality football, just the same.

We'll be making a variety of finger foods, one of which was prepared today. I'm going to help you out by sharing a recipe for egg rolls that can be made ahead and frozen, so they can just be popped in the oven on Sunday. They're delicious and easy, can't ask for much more than that!

Egg rolls
{Makes approximately 24}
 
What you'll need-
 
{Filling}
1 lb ground pork (We try to ground our own meat, wherever possible.)
1 tsp ground ginger
1 tsp garlic powder
2 cups shredded cabbage
2 ounces shredded carrots
 
{Glue}        
2 tablespoons all-purpose flour
2 tablespoons water      
 
{Vehicle}
20-24 Egg roll wrappers (This will depend on how full you make them, we got 22)
 
{To Cook}
1 quart peanut oil
 
What you need to do-




In order to get the best ratio, keep your vegetables and meat separate, otherwise all the meat sinks to the bottom of the bowl.

Fill with vegetables and meat, then brush a little of your paste at the top {as seen here}.
If you need it, the wrapper package will show you how to roll.

They really do not have to be pretty {as you can undoubtedly see}.

Fry to your favourite shade of gold.



Like I mentioned before, if you don't want to make these on the day-of, no problem! After step 8, just package and freeze. When you are ready to eat them, they can easily be reheated in the oven while you drink and cheer on your {possibly adopted} favourite team!


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