I have a baby brother whom I don’t get to see very often because he lives in the Midwestern part of the country. However, he too has taken a liking to cooking. He and his wife enjoy being in the kitchen together. I think that’s amazing! Like I said in the last post, food is the love that binds us all together. Cook with those you love! You’d be amazed at the interaction and the feel good endorphin’s that are released! I remember when he got his first apartment in California and started cooking. He used to call me on the phone and ask how to cook different things. We would talk during his preparation and cooking process. It was a great bonding experience for us because we were so far apart!
I have to take a moment to shout out a local chef/entrepreneur…Free Spirit Food Shack! Keisha Gause is living her dream. I had the chance to partake in some of her cuisine and I was impressed. I had the daily special which was fish tacos w/chips and avocado slaw! Because I can’t pass up an egg roll , I also had a beef egg roll. She is reasonably priced and she delivers. Check her out on Facebook…Free Spirit Food Shack.
Back to the recipe at hand here….when Little brother was home, he and his wife graced the family with some home made egg rolls and spring rolls. They were delicious! He says that they can’t take full credit for this recipe because they received it from a friend and they’ve put their own spin on it. As will I. He gave me the ingredients without specific measurements. So I have tried to give some measurements along with my additions to this masterpiece.
Everyone was oooing and awing over them. They made my tongue want to slap my brains out!…LOL…I must say that I have never tasted an egg roll any better at any restaurant. They were absolutely amazing!
We are an eclectic family with several nationalities under one roof and we all like to try different things. So don’t be surprised at some of the dishes that I feature here. I think it’s great to try new things. It’s exciting! Making egg rolls can be a tedious job but soooo worth the end result! I hope you enjoy them as much as my family has!
You can use shrimp, ground pork, or beef. I use shrimp. Baby brother uses ground pork and chicken…not together…lol…but if you like to experiment, mix and match what you like!
Baby Brother’s Eggrolls
5 tbs minced garlic
3/4 lb cabbage, sliced thinly
1 1/2 lbs peeled, deveined, chopped shrimp ( I leave them whole)
1/2 sweet onion diced
1 carrot, peeled and shredded
1/2 of a bunch of cilantro, chopped
3 green onions (my addition to the recipe)
1 tsp ground ginger
1 tbs sesame oil (my addition to the recipe)
1 box of Thai Kitchen rice noodles…you will use less than half the box.
salt & pepper to taste
Egg roll wraps
- In a large skillet or wok…add sesame oil, 3 tbs of garlic and shrimp(meat of choice) and cook until shrimp turn pink.
- Remove shrimp and place on the side. Add onions(sweet & green), carrots, cabbage, ginger, remaining garlic, salt, and pepper. Cook for about 10-15 minutes or until cabbage is al dente.
- Cook noodles per package directions and drain.
- Mix everything together and let cool. It’s easier to wrap with cooler ingredients than hot…it will rip the wrap
- Once mixture has cooled, wrap eggrolls.
- Deep Fry in 350-375 degree temperature canola oil for about 4 minutes or until golden brown. Remove and drain on paper towel.