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Bite-size miniature eggrolls that you won’t want to stop eating. Excellent as an appetizer, snack, for dinner or a potluck. The recipe works equally well with ground beef, venison, elk or bison.
1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil, cabbage and onions. Cook until vegetable begin to wilt. Crumble meat into skillet with vegetables and continue to cook, breaking meat into small pieces. Add soy sauce and fish sauce and cook mixture until meat is cooked through and most of the moisture has evaporated from the vegetables. Season to taste with salt and pepper.
2. Remove pan from heat and thoroughly cool vegetable and meat mixture.
3. To roll the eggrolls, place a wonton wrapper on a work surface with one of the corners toward you. Wet the two edges furthest away from you with a small amount of water (I prefer to keep a cup of water handy and wet the edges with my finger). Use a teaspoon to scoop a small amount of the vegetable/meat mixture onto the wrapper, in the center but near the corner closest to you. Fold the corner nearest you up over the filling and roll until filling is just enclosed, then fold the sides into the center and finish rolling the rest of the way. Set the eggroll aside on a cookie sheet and continue wrapping until all wrappers are used.
4. Heat the oil to 350 F in a heavy bottomed pot. Once oil is hot, fry the eggrolls in batches. Fry until wrappers are crisp and golden brown. Remove the cooked egg rolls from the oil using tongs and drain on paper towels. Repeat with additional batches of egg rolls. Serve warm or at room temperature.
Keep the unused wonton wrappers covered with a damp paper towel while you are rolling eggrolls. This keeps them from drying out and being too stiff to work with.
You may end up with extra filling. This is good as more eggrolls (haha!) or just served over rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!