Eggroll Estatic!

Today, I tried making egg rolls for the first time and they came out so good! Of course, any fried food with Ranch dressing makes for a delicious combo but still, they were very tasty.

Here was my recipe:

VEGETARIAN EGG ROLLS

• One package of Egg Roll Sheets
• One package Shredded Cabbage (red)
• One package Shredded Carrot
• One package Bean Sprouts
• 1 tsp. Cornstarch
• 2 tsp. Soy Sauce
• 1/4 tsp. Ginger
• 6 tsp. Water or more to taste
• Vegetable Oil

Directions:

1. Grab a big handful of carrots, a handful of cabbage and a handful of bean sprouts and put in a skillet with one douse of soy sauce over the top. Turn the stove to medium and let them start to simmer while stirring occasionally.
2. Meanwhile in a small bowl, put the cornstarch, soy sauce, ginger and water and stir until well blended. Then pour on top of the vegetable mixture and stir well.
3. After the mixture has cooked about 5 minutes, turn off the stove and let mixture sit.
4. Take one egg roll wrapper, lay it out like a diamond and spoon the vegetable mixture into the center. Fold in the corners and then roll like a burrito. Set aside.
5. As you are rolling the egg rolls, put vegetable oil in a pot and heat on medium high. When the oil is hot enough, place the egg rolls into the oil and let cook until browned.
6. Remove from the oil on a plate with paper towels to soak up the grease and serve with Ranch dressing when cooled. Delicious!

I served them with french fries. You can always add your own ingredients too. I also baked some for Kamal and they turned out good too... just not as fatty and tasty as the fried ones!