As a team parent, I had the honor of being at least twice on the snack rotation for my son's Little League team. What started as a routine obligation, morphed quickly into a fun "competition" amongst parents over who could make the most asked-for team snack. I made egg rolls for the team snack, team parties, coaches' gifts, school international projects...... the list goes on. With so much attention given to healthy snacks, I decided that "healthy" is in the eyes of the beholder. Instead, I opt for FUN and introduce to you, my famous, "Mrs. B's Egg Rolls".
Warning: Kids and parents love them, so double the recipe. And coaches, be forewarned that the aroma may distract your players from their post-game. Sorry, coach, it can't be helped.
Mrs. B's Egg Rolls
Ingredients:
- I lb. ground pork (NOT Bob Evans, but packaged in the meat section)
- I package egg roll skins ( about 20 skins)
- 1 package, broccoli slaw
- 1 package fresh spinach leaves
- 1 package grated carrots
- I sweet onion chopped
- 2 stalks celery, chopped
- 2 tsp. ground ginger
- Garlic salt (use liberally; I prefer Lawrey's)
- Pepper to taste
- Vegetable oil for frying
Directions:
- In a frying pan, fry pork and sweet onion till pork is cooked through. Season with garlic salt, pepper and ginger.
- Transfer pork mixture to a wooden bowl, let cool.
- Add 1/2 package of broccoli slaw, 1/2 package of grated carrots, chopped celery and spinach leaves. Mix well and with hand chopper break up pork and vegetables so they are easier to scoop.
- Prepare same or different frying pan to deep fry egg rolls. Use medium high heat, try NOT to let it get too hot because skins could burn!
- Place eggroll skins in front of you, diamond shaped. Take heaping table spoon or two of filling and place in center. Take left/right sides of "diamond" , folding towards the center. Take bottom tip of diamond and fold upwards towards center, holding the filling in place with your hand.. then roll the egg roll in to a small log. Continue this process.
- Fry egg rolls two at a time in the hot oil till golden. Each batch may only take 10 seconds- so watch them! Use metal tongs to roll the eggrolls in the oil then lift and drain on paper towels
Serve with duck sauce, hot mustard-- whatever! I use the duck sauce packets that come with Chinese carry-out. They are perfect. I also time the cooking with delivery of these tasty gems so they arrive at the field and can be served warm. If I am in a creative mood, I create eggroll bundles (two per player), wrapped in tin foil and with a ribbon in the team colors. Place these in a basket, draped with a tea towel, and you are all set... easily the envy of every other mom. At least I was. It was great!
