Last week, I made my own egg rolls! I had never done this before, but I had a coupon for "egg roll wrappers," which I thought I would find in the frozen foods section of Whole Foods - you know, like it was just a fancy way of saying egg rolls. Well, I finally found them, and guess what the package contained? Egg roll wrappers. Go figure! I was not deterred. I just grabbed a head of cabbage, and took those wrappers home to figure out how to make my own egg rolls. I found a recipe online, and tweaked it a bit. Okay, I tweaked it kind of a lot. Here it is:
Cook 1# ground pork with 1t ginger and 1t garlic powder, until no longer pink (I usually continue cooking until it is starting to really brown well), and drain.
Shred 1 head red cabbage and about 4 large carrots (I used a cheese grater with large holes)
Then just lay out the wrapper (mine were Nasoya Tofu wrappers) and fill with about 1/3 cup of the filling,
and fold it up to look like an egg roll! I sealed the last corner down with a paste of flour and water, which worked great!
There were instructions on the wrapper package for baking or frying, so I decided to go the less messy and less oil-using route, and bake them. In my mind, I took a picture of them all lined up neatly on the cookie sheets - about 20 of them I think there were - and then another picture of them baked and nicely golden brown on the serving platter... Apparently those pictures were only in my mind! But there were NO leftovers. They were a huge hit!!! We ate them with rice and some sauteed vegetables.
The only thing I would do differently next time, is maybe go with about 3/4 of the head of cabbage, instead of the whole thing.