.. On the Flip Side of Things!!!!

Hello!

Today I am just boring you with a short (but scary) personal update! Wednesday evening I received a shocking phone call from my TallGuy .. he was in an accident in which our car was totaled .. but by God's Grace .. he walked away with only a few scratches!!! 

On the flip side .. the accident was caused due to his heart not beating for a few seconds, which caused him to black out and lose control of the vehicle! After docs gave him a complete check-up it was decided that he needs heart surgery!!!! (insert big SIGH and PRAYERS here)

Yesterday was my birthday .. and to a certain extent, it also was HIS!!!!!!!!

Hopefully, the next time you hear from me it is a new blog filled with good news! Until then.....

Goody Eggrolls

Did you ever have a taste for something .. run to the grocery store .. only to find out that they do not have what you are craving?? Yeah, me too! Not too long ago I really had a taste for Eggrolls and every store I went to ... NOTHING!! 

So I decided to go back home, raid my pantry, make these little goodies myself and share my recipe with you!!!

Ingredients

4 teaspoons vegetable oil 

4 eggs, beaten 

1/8 cup milk

1 medium head cabbage, finely shredded 

1/2 carrot, shredded 

1 (16 ounce) can bamboo sprouts

1 (8 ounce) can bamboo shoots, cut into matchsticks 

1 (8 ounce) can water chestnuts

1 onions, thinly sliced 

2 1/2 teaspoons soy sauce 

1 teaspoon salt 

1 teaspoon sugar

1 dash crushed red pepper

1 (14 ounce) package egg roll wrappers 1 egg white, beaten 4 cups oil for frying, 

Heat 3 teaspoons of vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo sprouts and shoots, water chestnuts, onion, soy sauce, sugar, and continue cooking until the vegetables soften (about 6 minutes).

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.

Stir sliced egg into cabbage mix, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls, place a wrapper ( I used these...)

 onto your work surface. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

màn màn chī!!!!!!

🍽