Egg Rolls and Fried Rice

Ingredients:

1 head of green cabbage
2 medium yellow onions
1/2 small bag matchstick carrots
1 C. water
1 T. butter
1 lb. cooked and shredded chicken (or other protein)
egg roll wrappers
oil for frying
cooked white rice

First, you need to get all your ingredients to their happy homes on the stove.

You need to thinly chop 2 medium onions and 1 head of green cabbage. Throw that in a pan with half of a small bag of matchstick carrots. Add 1 Tbsp of butter and 1/4 C. of water. Cover the pan and cook on medium high heat until soft and tender.

In the mean time, cook your chicken and shred it up. You can either sautee the chicken or boil it. You could probably even bake it. I chose to sautee tonight because I was feeling the need for butter.

**You also need to cook up some white rice. Tonight I used a small box of Minute Rice, but you can throw some real rice down, too.**

After the veggies have tenderized, turn off the heat and add about 3 tsps of soy sauce. Now, taste the mixture and make sure you don't need to add salt. Tonight, I needed more salt, but on other nights the soy sauce was rocking the salty front.

These are store bought egg roll wrappers that make your life beautiful and happy with rays of sunshine and leprechauns with pots of gold at the other end of the rainbow. You can find them in the produce section of your grocery store. These are from Target. They are my favorite brand.

Now, lay out your egg roll wrapper and top it with about 2 Tbsp of the veggie mixture. Work fast because if the veggie mixture is hot, it will disintegrate the egg roll wrapper.

Then top the filling with some shredded chicken (or pork or beef or shrimp, etc.).

Roll the egg roll up from the bottom first. Then tuck each side into the roll. Then, before completing the wrap (as shown above), give that little extra corner a swipe of an egg wash mixture (1 egg beaten with 1 Tbsp of water). This will help it stick together.

Now it's time to take your new egg roll baby for a swim in vegetable oil heated to medium. These babies cook QUICK. Seriously, you need to start check for doneness after about 30 seconds on each side. Also, pull them when they're slightly golden, because they'll darken more afterwards.

TADA! Egg Rolls!! YUMMM!

Now scramble two eggs in a small pan with some butter.


Now, you have a big ol' pot of white rice and some scrambled eggs and half a pot of veggies and some shredded chicken leftover (well, you should!!). Toss all that meat, those veggies, and eggs into the pot of white rice. Then add about 3 Tbsp of soy sauce.

Serve it up with some extra soy sauce and some sweet and sour sauce for the egg rolls. Or, however you'd like really. I'm not that bossy! :-)

Oh, and HURRY before I come and take a bite of your egg roll, too!!