"Mmmm. Yea, you can cook Asian food for me anytime you want." Elizabeth says that as she bites into a warm crispy homemade egg roll.
At least, she says that now. But a while later, as I was finishing my last batch of egg rolls she started "complaining" that the problem with me cooking for her is that she's not too tired after working and cooking, so she's eating more than normal. I just roll my eyes and scoff, like I do every time she talks like this.
The egg rolls turned out great, and I didn't burn a single one, which is more than I can say for making them at my house. But they cook faster on my stove, so I don't usually have time to fold my next batch while the first batch is frying, but her stove cooks nice and slow, so they came out perfect.
My recipe is simple.
1 pkg refrigerated egg roll wrappers
1 lb chicken breast cooked and shredded
1 small pkg of coleslaw mix
2-3 tbsp soy sauce
Combine chicken, coleslaw mix and soy sauce in a bowl. Add more sauce if desired, I tend to add more when cooking for my husband. Lay 1-2 tbsp of mixture in center of egg roll wrapper and fold. Wet the seam lightly to get it to stick closed. When you have enough for a full batch, I fit 5 in my sauce pan, start heating vegetable oil in a pan just until you hear it sizzle. Turn the heat down to medium low and place the egg rolls seam side down in the pan. Fry until brown, 2-3 minutes on each side, then lay the fried egg rolls on a paper towel to absorb the excess oil.
I was able to make my next batch while my first batch was cooking by using Elizabeth's stove. Have I mentioned I love cooking at her house? Because I do. Happy slicing. I hope you all enjoy your weekends.