EGG ROLLS

My family love eggrolls. This is a fun thing to make these as a family as we are watching the Super Bowl or playoff games. I turn mine into eggroll bowls by eating without the wrappers and using GF noodles or rice.

I also love to make the sauce and use it on top of my egg roll bowls. Gluten Free for you and me!

Makes approximately 20 - SERVES 10

FILLING

1 Pound ground turkey or ground pork

¼ Cup soy sauce

1 Tablespoons oyster sauce*

1 teaspoon minced garlic

1 Tablespoon oil

1 bundle of Somen Noodles* or 1 serving size of angel hair pasta

2 cups shredded Chinese cabbage

1 cup shredded carrots

1 egg yolk

1/2 cup finely chopped green onion

1/2 tea. ground dry ginger or 1 tea. fresh grated ginger

1/2 tea. sugar

1 tea. salt

1/2 tea. white pepper

1 teaspoon sesame oil

WRAPPERS

1 egg white mixed with 1 Tablespoon water

1 package egg roll skins, *

Oil for frying

Sweet & Sour sauce

Cook noodles according to directions. Drain, then rinse in cool water. While still in strainer, cut with a sharp knife into about 1 inch pieces. (Like cutting spaghetti for a child). Combine raw pork or turkey, soy sauce, oyster sauce and garlic. Brown the meat in oil. In a large bowl mix all the filling ingredients. Place approx. 2 Tablespoons of the mixture on the corner of 1 egg roll skin. Roll up following the directions on the egg roll package. Use the egg white on the edge of the egg roll skin to seal. Deep fry until golden brown. Serve with sweet and sour sauce or soy sauce.

*Oyster sauce and Somen Noodles and egg roll wrappers are found in the oriental cooking section of most grocery stores.

** To make Gluten Free Egg Roll bowls or Keto leave out the noodles and the egg yolk and the wrappers and just eat the filling in a bowl. Use Gluten Free Soy Sauce and Oyster Sauce.

Sweet and Sour Sauce

2/3 Cup packed Brown Sugar

2/3 Cup Pineapple Juice

2 Tablespoon ketchup

2 Tablespoon Cider or Rice Wine Vinegar

1 Tablespoon Soy Sauce

2 ½ Tablespoon cornstarch

¼ cup cold water

In a saucepan combine brown sugar, pineapple juice, ketchup, vinegar, and soy sauce. Bring to a boil. In a small bowl combine cornstarch and water.

Stir to combine and dissolve lumps. Add to boiling sauce to thicken.

Serve with egg rolls.

** for a sweet change add 2 Tablespoons Apricot Jam.

Sesame Dipping Sauce

1 Cup sugar

¼ cup cornstarch

1 ½ cup water

1 tea. Chicken base

¼ cup soy sauce

¼ cup red wine vinegar

1 TB minced garlic

1 tea. red pepper garlic paste (or to taste)

1 TB sesame oil

Sesame Seeds

Combine in a small sauce pan. Stirring constantly, heat until thickened.

Perfect with egg rolls or on rice and chicken

For a sweeter taste replace some of the water with orange or pineapple juice.

*To make Gluten Free use GF soy sauce and check chicken base.

Jan@DairyKeen.com