My daughter loves when I prepare eggrolls.
Now that I think about it, they really aren’t “eggrolls.” I make my own wrappers and don’t add eggs to them. So they’re “eggless eggrolls,” right?
Regardless, these vegan eggless eggrolls turned out really well. Let’s see cabbage was in them, carrots, sprouts, beans and some other veggies.
My daughter was extra proud because she helped fill the wrappers with a variety of vegetables and once it was time to cook them, she took over. I normally bake our eggless eggrolls but on this day they, she pan fried them in a skillet.
After they were finished, she proudly arranged them in one of my glass pyrex storage dishes. She was a bit disappointed that some were “too brown,” but I assured her that they were fine.
I also showed her how to make a honey ginger sauce that could be used as a dipping sauce for the eggrolls. Chock full of vegetables and a few spices, these rolls are quite flavorful on their own, but she was determined to make a sauce with them.
This wasn’t a recent dish, these were made at the beginning of this month. They were made a few days after my birthday. Looking at the timestamp, on the picture, these were made on 10/5/13. I’m just getting around to posting them now. Yeah… this has been a busy month and the next few months will be even busier with everything that’s happening. However, I’m managing to find that balance.