Did you ever have one of those days when a
simple salad or sandwich just wouldn't do?
Today was one of those days for us. I was getting some organizing done in the office today when lunch time rolled around. I briefly thought about making a salad with some leftover chicken in the fridge; but, David wasn't feeling the salad today. Since I have a mild addiction to Asian cuisine.....peanut sauce, more specifically....and because I had visited a new blogger friend this morning who had some delicious Asian food for her Christmas dinner......it didn't take long for the idea to make egg rolls to appear. The organizing would have to wait....
I started with a small onion, diced; two cloves of garlic, minced; and about a cup of shredded carrots. I added this mixture to a skillet with Olive Oil. A shake or two of Garlic Powder, Onion Powder, Five Spice Seasoning and Turmeric on top of the veggies got the whole house smelling wonderful.
I took the leftover chicken out of the fridge and chopped it up pretty small so that it would go into the egg rolls a bit easier.
And added it to the pan with the veggies to warm it up. It's starting to look good now! Time to add the soy sauce.
I added two or three shakes of soy sauce. It is easy to get this too salty when using soy sauce so feel free to add this according to your taste.
Since we like our food spicy, I added a few shakes of crushed red pepper. Again, add this according to your taste. If you do not like spicy food, feel free to omit this step.
Let the filling mixture cool for a few minutes and then it's time to prepare the egg rolls.
Take one egg roll wrapper and lay so that it is in a diamond shape in front of you. Place some of the mixture down the center of the egg roll wrapper, leaving room on each end.
Add chopped chives.....
Top with cilantro....
Take the bottom corner closest to you. Fold up and over the filling.
Fold the top corner down to cover the filling...
Fold the left corner over....
And start rolling to the right...being careful to tuck in each side as you roll toward the right corner.
Before you roll it completely up, dip your fingers in water and apply it to the last corner so that it seals when you finish rolling it.
Place on a baking sheet and bake in a 350° oven until browned, flipping once during baking.
Serve these with your favorite dipping sauce. Mine happens to be this one....
Since I was so good today and put one of my three egg rolls on David's plate and only ate two, I got dessert.
The last half of the Stonyfield French Vanilla Yogurt from yesterday topped with 1/4 cup fresh raspberries and 1 tablespoon of Hershey's Special Dark Chocolate Chips. Yum!
Thanks so much for stopping by today to see me. I hope you have a great weekend!