How I Make Eggrolls 1

I received some sage advice from someone I respected deeply last week. I was bemoaning the fact that haven’t been cooking a lot lately and I love to cook. He said, “Well, then cook. If no one is home, cook anyway. Someone else could always use a good meal.” He was nice enough not to have added, “Duh” at the end of that statement.

So this is food week! I have been cooking, but not taking pictures. It’s hard to cook and photograph at the same time. I’m not much one for staging.

So here’s the first of two post on making eggrolls. Or rather, how I make eggrolls. How my mother taught me how. These are really simple, the wrapping can be somewhat time consuming but it’s fun. If you can wrap a present, you can make eggrolls. I may have left out half the population with that stipulation…anyway, here goes.

You will need:

1lb ground beef
1lb ground pork
1 yellow onion
1 package of carrots (about 6 or 7 individual carrots)
1-2 eggs (it depends)
salt
pepper
eggroll skins

Here’s the eggroll skins. Giant may have them. I found these in the commisary at Andrews AFB. I know not everyone can get there, I’m sorry. If you can’t find something similar at Giant, try Whole Foods.

Put the pork and beef together in a big mixing bowl.

Season it with salt and pepper and stick your hand in there and mix it up. Then put an egg in and mix up the goo some more.

Chop up the onion into small diced pieces. (I cry every time.)

Wash and peel the carrots. Cut off the top and bottom and grate it. This takes muscle…

Put the veggies in a bowl and set aside for a moment.

Throw the veggies into the bowl of meat…

and mix together with your hand. It’s the best way. Just mix it all together. Don’t be afraid to get a little dirty. It’s all love I tell you.

How easy was that?

Tomorrow, we’ll wrap the egg rolls. See you then!