Hey all! It has been a few weeks since I made a post..I have missed you all!
It’s so funny I keep seeing these memes about how no one really wants to hear a backstory on recipes they just want to get right to it, so I won’t keep you too long! Haha 🙂
Honestly reading this will take about as long as it takes to cook, which isn’t long at all!
In a frying pan I start by browning a pound of ground chicken and one pound of pork over medium heat. (If you don’t eat pork it is totally fine to leave that out, just add another pound of ground chicken). Season it with salt, pepper, garlic powder, onion powder and if you like a little heat, some crushed red pepper flakes. Once the meat is cooked through, add the tri-color cabbage, mix well and add the soy sauce. At this point I like to turn the heat off and cover, so that the cabbage can soften a little but still has a fresh crunch! Leave it covered for about 5 minutes and then transfer to a serving bowl.
In an effort to save dishes since I am also the dishwasher most days ;), I use the same pan to make my egg-roll crisps. So over a medium heat, I warm up some canola oil. If you have vegetable oil, that will work, too. But I warn against olive oil! Olive oil is not for high frying situations and will smoke you out, not to mention, the taste will not be that great! While the oil is warming up, about 4 minutes, I cut my egg-roll sheets. I cut them lengthwise and then cut them again in half, but you can do whatever size you want! At this point the oil should be hot enough, but you can know for sure by looking for little ripples in the oil. I take about a handful and toss them into the oil. Don’t worry about making them look pretty or making sure that they are all evenly in the oil. One of my favorite things about a traditional egg-roll is the chewy parts mixed in the with crunch, and this allows for that to happen. Once golden, flip around to the other side, making sure to have papertowels on deck to soak up the extra oil. Once on the papertowels, sprinkle generously with salt.
To serve this yummy healthyish dish, I sprinkle with freshly chopped green onion, crisps and an extra dash of soy sauce.
I hope you enjoy this recipe as much as my family does!
1 lb. ground chicken
1 lb. ground pork
1 half bag tri-color cabbage
3 green onion stalks
5-6 egg-roll sheets
To taste- salt, pepper, onion powder, garlic powder, red pepper flakes, soy sauce