My Attempts at Eggrolls

I came across this website and was inspired to try eggrolls. It seemed simple enough and the ingredients didn’t seem to be too obscure..but it turned out to be a bust for several reasons. Here is the original recipe that inspired me: Buffalo Chicken Rolls

Here are the ingredients I used, basically the same:

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Quick story: so I go all the way to Trader Joes because I assume that’s where all the healthy food and do-it-yourself eggroll stuff would be. I was surprised to find that they didn’t have eggroll wraps! I ended up just getting the blue cheese, broccoli slaw and like two other items which came to a total of like $30..which shouldn’t surprise me but it did catch me a little off guard. Then, I go to Target because they are supposed to be this upscale version of Walmart that would have exotic foods like eggroll wraps right? Wrong! Next I go to ol’ faithful, Walmart, and lo and behold there were the eggroll wraps! In conclusion, the grass is not always greener..lesson learned. However, it turns out those wraps didn’t turn out so good so maybe the search is still on.
 
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I fried the chikn strips and then marinated them in hot sauce and teriyaki sauce. I also crumbled the blue cheese.
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I put the chikn, slaw, and cheese in the middle of each wrap and followed the instructions from the original recipe on how to wrap them.
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Put it in oven (400 degrees) for 12-15 min..I tried to eat it with sweet and sour sauce.
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It looks decent right? Well the taste wasn’t what I expected..I’ve never had blue cheese straight up like that before and I completely underestimated the strength of that cheese! I did not like it at all..The wrap was chewy in some parts and burnt in other parts..It was just all bad..But guess how many I ate? Almost half of them over the next 2 days..There’s something within me that refuses to waste food. I think it came from my parents always forcing me to clean my plate when I was a child.
 
My second attempt, I wanted to try more traditional Chinese-food type eggrolls.
Ingredients: broccoli slaw, eggs, teriyaki and soy sauce
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I put the eggs in the pan with the slaw and seasoned it a little bit.
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And I failed again..The more I think about it, I realize one of the things that make the fast food Chinese eggrolls better is the grease..and the crispy wrap. I had none of those things. Maybe I’ll try again someday.
I don’t want to leave this post on a fail so I also made some pasta from a recipe I got on another blog and it turned out great! Spinach Pasta Casserole << Thanks!
I scaled it down a bit but here are the ingredients I used:
frozen spinach, cheddar, onion, sour cream, mushrooms, mayo, spiral noodles, parmesan cheese
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Sautee frozen spinach, onion, and mushrooms. Boiled the spiral noodles, then drain and mix everything together. Add some seasonings.
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Put in oven (350 degrees) and bake for 30 min.
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Sorry for the bad lighting, but here is the final result with some Texas toast garlic bread and sprinkled with parmesan. It was really really good but I couldn’t have too much at one time. It is pretty rich and since I’m slightly lactose intolerant, I had to be careful not to over do it.
Welp, thats it for now. Let me know if any of yall have ever been successful in making eggrolls from scratch and please tell me your secrets!
 
 
**Update**–After posting this, a few of my friends enlightened me that the only way to make good eggrolls is the fry them..Thats what the Chinese restaurants do so I should’ve known that..No more trying to be healthy with the baking lol
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