Monday, August 22, 2016
I decided to get off my rump yesterday after the kids left and make some food. I first went to the store and got some wonton wrappers to finish up making the cheeseburger little egg rolls I made for the kids
visiting friends. Those are finished and frozen already. And I am way too lazy to go into the garage and into the freezer to photograph them. You can visualize them.
After finishing them, I decided on a version of Valerie Bertinelli's southwestern egg rolls. I used the usual ingredients and added ground beef (for G) and black olives (for me).
As is usual, I made way too much filling. I finished off
48 big egg rolls and will probably do another 30 as wonton size.
The egg rolls took a half a cup of filling.
I covered them with beaten egg so that with baking them rather than frying them,
they would and did come out of the oven with a wonderful color. And they were num!