The Chef!

I will offer a recipe for an alternative style Japanese egg roll.

Before you shake a finger at me ,let me tell you that although I am Japanese,I have been in America most of my life. Most of that time I have lived in the south. So what my family enjoys is southern style Asian food. I also have to consider dietary restrictions for myself because I am diabetic, and for my grandson who is allergic to peanuts. Come to think of it my seven kids run my house so what they say goes. If they don’t like it they won’t eat it. My recipe is child friendly because if mama is too lazy they can cook it themselves. Small fingers are amazing at egg roll wrapping!

First thing I teach my children is to have plenty of space for preparing the egg rolls and get the ingredients all lined up and ready.

I use square egg roll wraps.

you will need one package to serve 4 adults or 2 children.My children are not happy unless they have an egg roll in each hand

each person gets their own large plate, preferably glass, for rolling the wraps up .

Ingredients for filling.

I package of transparent rice noodles

2 green onions sliced 4 times lengthwise and then chopped from the bottom to 3/4 up the stalk

1tsp.of curry powder or Chinese “5 spices” spice

1 tsp of dry Chinese mustard

1 Chinese cabbage or lettuce slice Chinese cabbage from the leafy green end to make shreds only use green part

cut lettuce in half and slice across making shreds

1 grated carrot

1 egg

1tbs soy sauce

1tbs Worcester sauce or balsamic vinegar

1/2 tsp celery seeds

1/2 pound of ground beef or turkey or pork

oil, make sure it is a healthy oil, spell check wont let me type the one I use. i never use peanut oil because of my grandson but if you dont allergies it can’t be beat

pickled ginger to serve on the side

Now in a cast iron skillet saute the meat on medium heat

before it turns brown put the celery seeds carrot, mustard, curry soy and Worcester sauce

if using turkey,add 2tbs of olive oil or bacon grease depending on whether you are going for flavor or nutrition, to the pan before you begin to saute

in a separate frying pan of any kind

coat bottom of pan with the oil and sweat the cabbage or lettuce just until it looks wilted, stirring frequently over medium high heat

place noodles in saucepan of water and boil on high heat until noodles soften and turn clear

check you meat if it is almost brown crack an egg into it and stir vigorously until it incorporates into the meat

in a large bowl transfer

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