Wednesday, December 10, 2014
But when you really think about everything that's been done this year, I guess even I have to admit that 2014 is over. It's scary...next year I turn 29 and mentally that is a huge wake-up call to reach the goals and dreams I had for my 30 year old self years ago. I'm slowly getting there. John is as good as ever before. And lucky for me, I have him here to keep me sane.
Lately I've been obsessed with rolls, breads, appetizers, and desserts. I can't even remember the last time I made John a really nice dinner. It's something he really deserves as his birthday approaches and something I resolve to do before 2014 is over. For now though, he'll devour these egg rolls without a second glance. Even better they are baked! But don't tell him that, his stomach can only take so much...
Serves: 4 (12 rolls)
1 tablespoon vegetable oil
1/4 pound chicken, cubed
2 cloves garlic, minced
4 green onions, thinly sliced, divided
1 cup cabbage, thinly shredded
1 carrot, peeled and shredded
4 tablespoons soy sauce
12 egg roll wrappers
In a large wok, heat vegetable oil over medium high heat. Add chicken, garlic, salt, pepper and half of the green onions. Cook 3-5 minutes, stirring constantly until chicken is browned. Add cabbage, carrots, and soy sauce. Toss the ingredients together for 2-3 minutes, until cabbage wilts. Remove from heat and let cool. Drain the mixture to remove as much water as possible.
Preheat the oven to 425 degrees F. Then, evenly distribute filling over the egg roll wrappers. Wrap the egg rolls and place, seam side down, on a greased baking sheet. Spray the tops of the wrappers with cooking spray. Cook 12-15 minutes, until the rolls are crispy. Serve immediately with additional soy sauce, Chinese mustard, or duck sauce.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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