AuthorKevin PetrizioHere is a great side dish that goes with just about any protein. You can vary the veggies to suit your taste. Also, there are several different spice mixes that you can use depending on your taste. I went with the basics, but experiment for yourself! Also, you can use pre-cut cabbage and carrots. Just make sure there is nothing else in the ingredients list.
Cut the spring onions into 1/2 inch pieces and add to the shredded carrots and cabbage.
Place the mixture into a skillet or frying pan with 1 teaspoon of olive oil. Gently cook the mixture until slightly softened about 2-4 minutes. If you like your egg roll filling crunchy, cook it a little less.
Add your spices and ginger to taste. Set aside to cool for a few minutes.
Place your tortilla on a paper towel and microwave it for 10 seconds. This will make it easier to roll.
Clean out the pan you used to cook the filling and put it over low heat with 1 teaspoon of olive oil.
Lay the tortilla flat on a paper plate or cutting board and spoon the mixture on to it a little closer to the front side toward you. Fold the two sides up onto the mixture and using your thumbs begin rolling the front of the tortilla to the back. Roll as tightly as you can without breaking the tortilla. When you get near the end, dampen your finger with some water and moisten the back edge of the tortilla before you finish rolling. This will help keep it together when you cook it.
When the pan is hot, gently place the egg roll into the middle of the pan, seam side down. Let it cook for a minute or two and then gently lift it slightly to see if the bottom is done. When done, gently flip it over and do the same for that side. Be careful, they can go from browned to burned VERY quickly.
This makes 1 serving.
Count as: 1 Veggie -- 1 Starch -- 1 Fat
Ingredients
Directions
Cut the spring onions into 1/2 inch pieces and add to the shredded carrots and cabbage.
Place the mixture into a skillet or frying pan with 1 teaspoon of olive oil. Gently cook the mixture until slightly softened about 2-4 minutes. If you like your egg roll filling crunchy, cook it a little less.
Add your spices and ginger to taste. Set aside to cool for a few minutes.
Place your tortilla on a paper towel and microwave it for 10 seconds. This will make it easier to roll.
Clean out the pan you used to cook the filling and put it over low heat with 1 teaspoon of olive oil.
Lay the tortilla flat on a paper plate or cutting board and spoon the mixture on to it a little closer to the front side toward you. Fold the two sides up onto the mixture and using your thumbs begin rolling the front of the tortilla to the back. Roll as tightly as you can without breaking the tortilla. When you get near the end, dampen your finger with some water and moisten the back edge of the tortilla before you finish rolling. This will help keep it together when you cook it.
When the pan is hot, gently place the egg roll into the middle of the pan, seam side down. Let it cook for a minute or two and then gently lift it slightly to see if the bottom is done. When done, gently flip it over and do the same for that side. Be careful, they can go from browned to burned VERY quickly.
This makes 1 serving.
Count as: 1 Veggie -- 1 Starch -- 1 Fat
