Egg rolls were requested by our daughter-in-law. I found several online recipes with slight variations of ingredients, condiments and cooking instructions.
For tonight’s egg roll, we used wheat base wrapper purchased from Whole Foods. These wheat base wrappers are typically associated with Chinese egg rolls. For filler, I prepared a variety of thinly sliced vegetables. I then sautéed the veggies in olive oil. When they were completely cooled, I wrap each using about 1 1/2 tablespoon of veggies in individual wrapper.
J.J. took over the frying.
Of the 18 egg rolls we prepared, 3 were made with Cavendish banana that are still slightly green. Totally disregarded the online instructions of “roll the banana slices in brown sugar, cinnamon and serve with Maple syrup,” the finished banana egg rolls were tasty, sweet and most of all healthy.
Our Christmas Dinner #3 was easy and fun to prepare. There is definitely room for improvements. J.J. and I look forward to making them again.
Aloha -- Cathi