One good reason to tune into this thread (the only one!!)
Julie you nerd, imagine not being able to post jumpy's!!!! (ha ha) After this thread, you should have no problem. Debbie's a pro at explaining this.
And here is one vote that you post your "posterior in your signaturior!!!" I'm getting a kick out of your rebellious side. LOL.
And just for those of you who think you've wasted your time reading this, I'm going to post my egg roll recipe to somehow salvage this thread. Here goes:
Buy egg roll wraps (won ton skins) from local supermarket. They usually have them in the veggie section refridgerated. (they're cheap and you get about 20 to a pack)
Grate one head cabbage and about 5-6 large carrots. Finely chop two cloves garlic, one onion, any other veggies you want to throw in.
I like to add pea pods and sometimes waterchestnuts for crunch. You can even add sprouted beans, yum.
The point is you can add almost anything. I've added fresh spinach, broccoli, ANYTHING.
I then squirt in some Bragg's amino acid (or soy sauce) and some cooking sherry (which I'm always out of so I rarely use this). Salt and pepper to taste and I like to add a little ginger.
If you are a carnivour you can add chicken breast or any cooked meat or even fish. The instructions say to toss in two eggs, so you can do this as well.
Mix all this up in a huge pan and roll 2 tblsp or so into each wrap, instructions to roll are on the package. Fry in OLIVE OIL. This is much healthier. Make sure the oil is good and hot and fry on each side. I turn them once and it's obvious when they are done, just a few minutes.
Sweet and sour sauce:
1/2 cup br sugar (I use honey)
1 TBSP cornstarch
1/3 cup red wine vinegar (I've used any vinegar)
1/2 cup pineapple juice (I toss the chunks of pineapple into the egg roll filling above and this tastes great!!)
1/4 cup chopped green pepper
2 tblsp pimiento (I never have this so I haven't added it)
1 tblsp soy sauce (I use Bragg's amino acids)
1/4 garlic powder
1/4 ground ginger
Heat together over med heat until thick.
These are a great way to eat your veggies...they are fantastic and I have literally thrown anything into the egg rolls. I've even had some skins left over and chopped some apple with honey and cinnamon and fried that in Olive Oil and they are REALLY good!!! I often times add TVP in sausage flavor (texturized veggie protein). Hope this has made this worth the READ!!!
Briee
Julie you nerd, imagine not being able to post jumpy's!!!! (ha ha) After this thread, you should have no problem. Debbie's a pro at explaining this.
And here is one vote that you post your "posterior in your signaturior!!!" I'm getting a kick out of your rebellious side. LOL.
And just for those of you who think you've wasted your time reading this, I'm going to post my egg roll recipe to somehow salvage this thread. Here goes:
Buy egg roll wraps (won ton skins) from local supermarket. They usually have them in the veggie section refridgerated. (they're cheap and you get about 20 to a pack)
Grate one head cabbage and about 5-6 large carrots. Finely chop two cloves garlic, one onion, any other veggies you want to throw in.
I like to add pea pods and sometimes waterchestnuts for crunch. You can even add sprouted beans, yum.
The point is you can add almost anything. I've added fresh spinach, broccoli, ANYTHING.
I then squirt in some Bragg's amino acid (or soy sauce) and some cooking sherry (which I'm always out of so I rarely use this). Salt and pepper to taste and I like to add a little ginger.
If you are a carnivour you can add chicken breast or any cooked meat or even fish. The instructions say to toss in two eggs, so you can do this as well.
Mix all this up in a huge pan and roll 2 tblsp or so into each wrap, instructions to roll are on the package. Fry in OLIVE OIL. This is much healthier. Make sure the oil is good and hot and fry on each side. I turn them once and it's obvious when they are done, just a few minutes.
Sweet and sour sauce:
1/2 cup br sugar (I use honey)
1 TBSP cornstarch
1/3 cup red wine vinegar (I've used any vinegar)
1/2 cup pineapple juice (I toss the chunks of pineapple into the egg roll filling above and this tastes great!!)
1/4 cup chopped green pepper
2 tblsp pimiento (I never have this so I haven't added it)
1 tblsp soy sauce (I use Bragg's amino acids)
1/4 garlic powder
1/4 ground ginger
Heat together over med heat until thick.
These are a great way to eat your veggies...they are fantastic and I have literally thrown anything into the egg rolls. I've even had some skins left over and chopped some apple with honey and cinnamon and fried that in Olive Oil and they are REALLY good!!! I often times add TVP in sausage flavor (texturized veggie protein). Hope this has made this worth the READ!!!
Briee
