Homemade Egg Rolls

Egg Rolls Main

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MakeEgg Rolls at Home:

Fried or Baked

Egg Rolls are a common staple at Asian restaurants in the US.  Why limit them to just restaurants?  Make Egg Rolls  at home ; it is fun and easy, and a great way to connect with your kids.  A few simple ingredients from your local grocery can simply be combined to make  egg rolls that are one of the best you’ve ever eaten.  And the best part: you can make baked or fried egg rolls  to eliminate fat and calories.

Anatomy of an Egg Roll

Simply put, an Egg Roll is a thin wrapper that is filled with veggies and protein, that is cooked crispy.  I love to fill my Homemade Egg Rolls with bok choy, a Chinese cabbage.  It looks a bit like cabbage and celery combined and you can find it in most produce sections.  Typically the egg roll wrappers are in the produce section near the tofu.  I love a sprouted firm tofu for just about anything I use tofu for, including egg rolls.  The enoki and shitake mushrooms are found with the more common white mushrooms in the produce section.  They are wonderful additions to many asian dishes including your Homemade Egg Rolls.

Homemade Egg Rolls ~ Why Buy Them Boxed?

Homemade Egg Rolls ~ Why Buy Them Boxed?

Ingredients

  • 1 head bok choy, sliced thin
  • 4 oz Shitake mushrooms, stems removed and tops diced
  • 3 oz Enoki mushrooms, diced
  • 1 block tofu (optional), diced fine
  • 3 T olive oil
  • 1 handful bean sprouts
  • 1 pkg egg roll wrappers
  • qt peanut oil

Instructions

  1. Heat a skillet over medium-high heat. Add half of the olive oil and fry the tofu until it's slightly crispy. Remove from the pan.
  2. Add the remainder of the olive oil and stir fry the bok choy, mushrooms, and bean sprouts until slightly wilted. Remove from the pan and mix with the tofu.
  3. Place an egg roll wrapper on a dry surface. Place 2 tablespoons of filling in the center of the wrapper and form a log that runs from corner to corner.
  4. Fold like an envelope, long corner over the filling, fold in the sides, then roll to close, using a bit of water to seal the edge.
  5. Heat oil in a heavy bottomed sauce pan over medium-high heat, filling the pan only about halfway up.
  6. Carefully lower egg rolls into the oil gently, being careful of splatter. Fry, turning occasionally, until all sides are golden brown.
  7. Serve hot with duck or sweet and sour sauce.
  8. If baking, spray a baking sheet with baking spray. Place egg rolls on the sheet and bake at 425 degrees F until the egg rolls are browned and crispy.
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Egg Rolls Make Great Appetizers

If you’d like to make Egg Rolls as an amazing appetizer, instead of using egg roll wrappers, use wonton wrappers.  Your Egg Rolls will be a smaller, daintier version, which is perfect for finger foods and your company will be delighted that you made them from scratch.  The taste of your egg rolls will be completely different from the ones you buy in a box, and it will really show!

Homemade Egg Rolls Recipe  

1 head bok choy, sliced thin

4 oz Shitake mushrooms, stems removed and tops diced

3 oz Enoki mushrooms, diced

1 block tofu (optional), diced fine

3 T olive oil

1 handful bean sprouts

1 pkg egg roll wrappers

qt peanut oil

 

Heat a skillet over medium-high heat.  Add half of the olive oil and fry the tofu until it’s slightly crispy.  Remove from the pan.

Add the remainder of the olive oil and stir fry the bok choy, mushrooms, and bean sprouts until slightly wilted.  Remove from the pan and mix with the tofu.

Place an egg roll wrapper on a dry surface.  Place 2 tablespoons of filling in the center of the wrapper and form a log that runs from corner to corner.

Fold like an envelope, long corner over the filling, fold in the sides, then roll to close, using a bit of water to seal the edge.

Heat oil in a heavy bottomed sauce pan over medium-high heat, filling the pan only about halfway up.

Carefully lower egg rolls into the oil gently, being careful of splatter.  Fry, turning occasionally, until all sides are golden brown.

Serve hot with duck or sweet and sour sauce.

If baking, spray a baking sheet with baking spray.  Place egg rolls on the sheet and bake at 425 degrees F until the egg rolls are browned and crispy.

 

Next time you’d like Egg Rolls, skip the box and forget the takeout!

 

 

Rustic Ham Frittata Recipe

Rustic Ham Frittata Main

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A Rustic Ham Frittata Makes a Delicious Breakfast

With a bit of leftover ham, you can make a fantastic, savory breakfast in a pretty short amount of time.  Pair this with a beautiful assortment of fruit and toast, and you have a healthy, well rounded meal that will last you through the morning.  If you don’t have any ham leftover from a previous meal for a Rustic Ham Frittata, grab some ham at the deli, or even in the hot dog case of the grocery store.  You can often find diced ham or ham steaks ready for your cooking.

Rustic Ham Frittata Reheats Well

If you are only feeding one or two for breakfast, you have a couple of choices.  Make a smaller Rustic Ham Frittata, if you have a small nonstick pan, or you can make a regular one and have some of the best breakfast leftovers you could imagine.  Simply place in foil and heat in a 350 degree F oven for about 10 minutes, or place on a microwave safe plate and microwave for 1-2 minutes.

Rustic Ham Frittata Recipe ~ Great Way to Start Your Day!

Rustic Ham Frittata Recipe ~ Great Way to Start Your Day!

Ingredients

  • 4 oz baby bella mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 2 T butter, divided
  • 1 sm can chopped black olives
  • 1 C ham, diced
  • 10 eggs
  • 1/4 C half n half or milk
  • salt
  • pepper
  • 1 C cheddar, shredded

Instructions

  1. Heat a nonstick saute pan over medium heat.
  2. Add 1 tablespoon of butter. When melted, add the mushrooms and onions. Saute until the mushrooms start to brown and the onions are clear.
  3. Add the ham and olives, turning to brown and heat them.
  4. Whisk the eggs in a bowl. Add the half n half or milk, salt and pepper. Whisk to completely incorporate.
  5. Add the remaining tablespoon of butter to the pan. When melted, pour in the egg mixture. Turn the heat down to medium low and cover the pan. Let cook for about 4 minutes, or until the top of the frittata is dry.
  6. Cover with cheddar, and place lid back on the pan. When the cheddar is melted, remove from the heat and serve with toast and fruit.
http://www.raininghotcoupons.com/rustic-ham-frittata-recipe-great-start-day/

Rustic Ham Frittata Remade

Don’t limit yourself to just ham and cheddar.  Just about any meltable cheese and tasty meat works well in a frittata.  Leftover roasted vegetables work well too.  Use what’s available and adapt this to your tastes.

 

4 oz baby bella mushrooms, cleaned and sliced

1 medium onion, diced

2 T butter, divided

1 sm can chopped black olives

1 C ham, diced

10 eggs

1/4 C half n half or milk

salt

pepper

1 C cheddar, shredded

 

Heat a nonstick saute pan over medium heat.

Add 1 tablespoon of butter.  When melted, add the mushrooms and onions.  Saute until the mushrooms start to brown and the onions are clear.

Add the ham and olives, turning to brown and heat them.

Whisk the eggs in a bowl.  Add the half n half or milk, salt and pepper.  Whisk to completely incorporate.

Add the remaining tablespoon of butter to the pan.  When melted, pour in the egg mixture.  Turn the heat down to medium low and cover the pan.  Let cook for about 4 minutes, or until the top of the frittata is dry.

Cover with cheddar, and place lid back on the pan.  When the cheddar is melted, remove from the heat and serve with toast and fruit.

 

You’ll love the versatility of a good Rustic Ham Frittata!

Mouthwatering Beef Burgundy Recipe for the Crock-Pot

Beef Burgundy Main

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Mouthwatering Beef Burgundy Recipe for the Crock-Pot

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Beef Burgundy has a sophisticated, mouthwatering flavor, yet despite that sophistication, is what I call a “dump-and-run” Crock-Pot recipe.  There is very little to prepare, and you drop everything in the Crock-Pot, turn it on and go about your day.  Serve this with some mashed potatoes, as the juice makes a fabulous  gravy with the addition of a little bit of flour or corn starch right in the Crock-Pot!

Mouthwatering Beef Burgundy Recipe for the Crock-Pot

Mouthwatering Beef Burgundy Recipe for the Crock-Pot

Ingredients

  • 1 beef roast, sized for your Crock-Pot (sale roasts are great for this!)
  • 12 ounces of mixed mushrooms, cleaned and cut in half
  • 1 large onion, chopped
  • 2 C burgundy wine

Instructions

  1. Place the beef roast in the Crock-Pot.
  2. Layer with the onion and mushrooms.
  3. Pour in the burgundy.
  4. Set the Crock-Pot to low and let simmer at least 8 hours.
  5. Serve with your favorite side dishes.
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