Friday, January 23, 2015

Oh my goodness, EGG ROLLS!

Oh my goodness, EGG ROLLS!

(Hint: Just buy a bag of coleslaw instead of shredding cabbage and carrots. Just ditch the dressing.) Enjoy!
1 pound ground pork (could use ground turkey for a healthier option)
2 teaspoons ground ginger
2 teaspoons garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers (surprisingly low in fat and calories!)
2 tablespoons sesame seeds (optional)
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
It's best to do this as you fry them. Don't roll all of them and then let them sit while others are frying. Roll and fry right away. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. Eat immediately.
Tip: You can freeze egg rolls until you're ready to fry. Take them right out of the freezer and fry, do not allow them to thaw first or they'll become soggy.
*Peanut oil is a healthy alternative to other types of oils. Peanut oil, like other types of vegetable oils, is low in saturated fat and is free of cholesterol and trans fat. Like olive oil, peanut oil is high in monounsaturated fat, which can reduce your risk for cardiovascular disease when eaten as a replacement for unsaturated fats.
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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