I know that vegetables are good for me, but sometimes I do not like eating them. Then I remembered, every time I eat chinese food, I eat vegetables. I really like the eggrolls from the chinese restaurant, but I know that fried foods are not good for me. So this week I made some good for me eggrolls. For my eggrolls I picked vegetables that I like and I baked the eggrolls so they were better for me. For your eggrolls you can pick the vegetables, meat and sauce that you like knowing that they will be better for you then the eggrolls from the restaurant, and you will get healthy from eating your vegetables.
For this recipe you will need to use the stove, the oven and a knife. If you are not allowed to use the stove, oven or knife by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, a strainer, a knife, a cutting board, a heat proof rubber spatula, a baking sheet, aluminum foil, a saute pan and a mixing bowl.
ChefElla's Sweet & Sour Eggrolls
(This recipe will make 10 - 12 eggrolls)
1 lb. Ground Pork
-You can substitute ground turkey, chicken, shrimp or tofu if you like them better.
1 Cup Green Onions, Thin Sliced (About 6 green onions)
-Wash your green onions and then cut off the root ends. Slice the whole green onion
including the green and white parts.
3 Cups Broccoli Slaw, you can find it in the produce section of the supermarket.
2 Cups Broccoli, tiny pieces
-Buy one small head of broccoli. Cut the florets (fancy word for the top of the broccoli)
away from the stem. Cut your broccoli into tiny pieces.
2 tsp. Fresh Garlic, Minced (minced means to chop the garlic into very, very small pieces)
-If you do not have fresh garlic you can use 1/2 tsp granulated (dried) garlic.
1 Tbl. Canola or Vegetable Oil
1 can Pan Spray (Pam or other brand of spray oil)
2 ea 16 oz Jars of Sweet and Sour Sauce
-If you do not like sweet and sour sauce you can use teriyaki, peanut, hoisin, or any other
kind of Thai or Chinese sauce your like.
12 ea Egg Roll Wrappers, you can normally find them in the produce section of the supermarket.
3. Pre-heat your sauté pan on the stove on medium high heat. Pre-heat oven to 425F.
4. Add ground pork to the pan. Stir frequently in the pan and break the meat apart while it cooks.
When the meat is no longer pink it is done. Pour your ground meat into your strainer.
You so not want the eggroll mix to be wet so the juice and oil will drain away from the meat. Return
your pan to the stove, but do not clean it.
5. Cut your green onions and measure out the rest of the ingredients.
6. Heat your pan on medium heat. Add oil to the pan. Add all of your vegetables and cook for 3-5
minutes. Stir every so often so the vegetables do not brown or burn. Add 1/4 cup water to the pan
and let the vegetables cook for 1-2 extra minutes.
7. Put the cooked pork into your large mixing bowl. Pour your vegetables into the strainer. Let
vegetables sit for 5-10 minutes.
8. Line a baking sheet with aluminum foil.
9. Mix vegetable, meat and 1/2 cup of Sweet and Sour sauce in your mixing bow. Mix well.
10. Dampen one paper towel or dish towel. It should not be very wet.
11. Put your eggroll wrapper onto your cutting board. Top wrapper with 1/4 cup of mix, and spread
the mix out. While you are making one eggroll cover the other eggroll wrappers with your damp
cloth otherwise your eggroll wrappers will dry out and crack and you will not be able to roll them.
12. Fold the bottom of the wrapper up over the mix.
13. Fold in the sides of the wrapper. Keep the sides straight. Using your finger dampen the top triangle
of the eggroll with water wrapper. The water will make the eggroll stick and stay closed.
14. Roll up your eggroll and set aside.
15. Repeat the process until all of your eggrolls are done.
16. Spray your pan with pan spray and put eggrolls onto the pan. Spray the finished eggrolls with pan
17. Put eggrolls in the oven and bake for 15 minutes.
18. Serve eggrolls with the remaining sweet and sour sauce.