Cindi's Egg Rolls

These are my favorite Egg Rolls.  You can use a variety of different meat, such as ground beef, thinly sliced pork steak, seasoned ground pork sausage, pre-cooked shrimp, or prepare them without meat for the vegetarians.

Photo submitted by, Allrecipes

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Prep Time: 25 Minutes

Cook Time: 25 Minutes

Additional Time: 30 Minutes

Total Time: 1 Hour 20 Minutes

Yields: 13 Egg Rolls

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4 Tablespoons vegetable oil, divided

1 pound lean boneless pork, cut into thin strips

4 cups shredded cabbage 

1 large carrot, shredded

1/2 of a green bell pepper, cut into thin strips

1 medium onion, chopped

3 cloves of garlic, minced

3 Tablespoon fresh ginger root, grated 

1 Tablespoon cornstarch

2 Tablespoons soy sauce

1-1/2 Tablespoons unsulphured molasses

2 Tablespoons vegetable oil

1 quart of vegetable oil, for frying the egg rolls

1-1/2 (14-ounce) package egg roll wrappers

1/4 cup water, as needed

1-1/2 cups sweet and sour sauce, for dipping 

1.)  Heat 2 Tablespoons of vegetable oil in a large wok over medium-high heat.  Stir-fry pork for 3 minutes.  Then transfer pork to a paper towel-lined plate and set aside.  

2.)  In a large bowl, mix the cabbage, carrots, green bell pepper, onion, garlic and ginger; set aside.

3.)  In a small bowl, mix together, the cornstarch, soy sauce, and molasses; set this bowl aside as well. 

4.)  Now heat 2 Tablespoons of the vegetable oil in a wok.  Then stir in the cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender.  Return vegetables to wok, then mix in the pork.  Now stir in the cornstarch mixture. 

5.)  Prepare a work surface for rolling the egg rolls.  Lay several egg roll wrappers in a row.  Place the water in a small bowl; you'll use this for sealing the egg roll wrappers. 

6.)  Place 2 to 3 Tablespoons of the meat/vegetable mixture on each egg roll wrapper.  Dip a finger in the water and run it along the edge of the wrapper.  Fold one corner of wrapper over the filling.  Now fold wrapper sides over the filling.  Roll wrappers to form egg rolls (See Cook's Note).  

7.)  Heat 1 quart of vegetable oil in a fryer to 365 degrees F (185 degrees C).  

8.)  Fry egg rolls in batches in the hot oil until golden brown.  Drain on paper towels and serve with sweet and sour sauce.  

Cook's Note: Instead of pork, you may use 1 pound of ground beef or pork sausage, or 8 ounces of pre-cooked shrimp.  But not small pieces of shrimp.  Also, I have used 1 pound of ground beef or pork sausage.  Follow the instructions on the back of the egg roll wrappers for Step 5.

The following photo submitted by, SunnyByrd

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The following photo submitted by, MichiganMommy

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The following photo submitted by, Cindi 

a.k.a. Domestic Goddess

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Photos of the jarred unsulphored molasses I have used when preparing the egg rolls. 

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Cindi's Egg Rolls | Just A Pinch Recipes

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* ~ Domestic Goddess's Blue Ribbon Recipes ~ *

The following recipes I had submitted at Just A Pinch recipe website.

1.)  Fruity Tossed Salad

When making this salad, be sure to easy on the salad dressing.

As a little bit surely goes a long way.

This is such a pretty salad! 

Fruity Tossed Salad | Just A Pinch Recipes

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2.)  Grandma Richard's Wilted Lettuce Salad

This is my son-in-law's favorite salad. 

And I can see why, as it's also my family's favorite salad as well.  

Grandma Richter's Wilted Lettuce Salad | Just A Pinch

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3.)  Rhubarb Pineapple Upside-Down Cake 

I "love" rhubarb, and I enjoy this cake! 

Rhubarb Pineapple Upside-Down Cake | Just A Pinch Recipes

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4.)  Creamy Scalloped Potatoes 

This is my all-time "favorite" scalloped potato recipe! 

Creamy Scalloped Potatoes With Bacon | Just A Pinch Recipes

 

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5.)  8 Cans Taco Soup 

This is a quick 'n easy soup to put together. 

My husband and I especially enjoy this soup the next day, as the seasoning seems to meld together in the soup a bit more.  

We also enjoy the soup along with grilled cheese sandwiches.

8 Can Taco Soup | Just A Pinch Recipes

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6.)  Instant Gingerbread Coffee 

I make this coffee when I have a craving for anything gingerbread. 

I top it with whipped cream and add a light sprinkle of pumpkin pie spice.

Instant Gingerbread Coffee | Just A Pinch Recipes

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7.)  Herb Roasted Turkey (Cooked In Oven Cooking Bag)  

For years I've been roasting all my turkeys in oven cooking bags.

I can roast a whole turkey in less than 3 hours.

I just can't imagine cooking a turkey any other way. 

(See *Note before prepping and roasting the bird.)

 

Herb Roasted Turkey (In a bag) | Just A Pinch Recipes  

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I hope everyone has a wonderful 4th of July

 

* ~ Welcome to Domestic Goddess's Recipe Box ~ *

On this blog, I'll be sharing recipes which I've enjoyed preparing, plus photos of my family.  So, grab yourself a cup of coffee or tea, or your favorite beverage, and enjoy viewing my blog.

           

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As one can see, I decided to up-date my photo.

And if you look closer to my photo, you'll see I have a few strands of gray hair as well.  It's hard to believe that both my husband and I will soon be "69".    

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Flourless Peanut Butter Cookies

I never thought one could make a peanut butter cookie without flour, but you actually can, and they taste pretty darn good!  These little gems are packed with lots of flavor, plus they aren't overly sweet, and they do freeze well.  Whenever I make these petite cookies, I like to make them with a mixture of creamy and super chunky peanut butter, plus I like to bake these cookies on Pampered Chef Baking Stones.




Flourless Peanut Butter Cookies

1 cup creamy peanut butter (I used Skippy)

1 cup chunky peanut butter (I used Skippy Super Chunk)

1-1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 Tablespoons ground flaxseed, optional (See *Note)

1.)  In a bowl, add the creamy and chunky peanut butter, plus the granulated sugar; beat together until smooth.  (I used a hand-held mixer to cream the mixture together.)

2.)  Add the eggs and vanilla extract; beat until well combined.

3.)  Using a spoon; stir in the flaxseed.

4.)  Take a tablespoon of the dough, and shape by hand into a ball.  (I used a small Pampered Chef Scoop, which is equal to 1-Tablespoon.)

5.)  Slightly flatten the dough balls with the palms of your hands, and then place them onto Pampered Chef Baking Stones.  (I place 12 onto each baking stone 2-inches apart.)

6.)  Press the top of each cookie down "gently" with a fork.

7.)  Bake in a 350ºF oven for 12 minutes, then remove, and let the cookies set on baking stone(s) for 5 minutes, before removing to a wire rack and allowing the cookies to cool completely.

8.)  Yields: 53 cookies (Each cookie about 2-inches in diameter.)

9.)  *Note: Adding flaxseed to this recipe is optional, but if you decide not to add the flaxseed, you may need to chill the dough in the refrigerator for a couple hours before baking the cookies.  This helps to firm up the cookie dough, plus it makes it a lot easier for handling the dough.

10.)  Additional Note: I like to freeze these cookies in a Tupperware container, and just take out what I want to eat for later. 

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Below is a photo of the flaxseed I used when preparing the cookies;

it's Stober Farms Organic Golden Flax Seed, in a (48-oz.) bags.

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Flourless Peanut Butter Cookies 10 | Just A Pinch Recipes

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