Lindsey’s Egg Rolls

As of right now I did not include any measurements. The measurements depend on personal preference (i.e. more vegetables than meat or vice versa), and often there is leftover pastry or filling. The pastry can be refrozen and the filling can be cooked in a pan and added to salads. Spring Rolls


Ingredients: Vegetables: Bean sprouts, cabbage, shredded carrots & ginger, red onions Meat: Shredded ground beef & pork Spices: Salt & pepper, cilantro, cajon, red pepper, sugar, Thai basil (optional), coriander, chili, taro (optional) Extra: Eggs, glass noodles, spring roll wraps (pastry), olive oil.


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First prepare the glass noodles by putting them in boiling water, cover them and let sit


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Next: prepare the vegetables by cutting the cabbage, and shredding the carrots & ginger.

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When preparing the vegetables it is a good time to also puree the red onion with a bit of olive oil.


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Prepare the glass noodles by draining them, rinsing them with cold water and using your hands to “cut” them.


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Prepare the spring roll filling by adding the meat (uncooked) with the vegetables, glass noodles, and spices.


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Prepare the pastry by allowing it to slightly defrost (but don’t leave it out too long) and then cutting it diagonally.


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Scramble the eggs in a bowl and place them with the pastry and filling. Then add a small amount of the filling to the long end of the pastry.


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Roll the spring roll as seen above – use the eggs to “seal” the pastry.

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The spring rolls can be placed in freezer bags and frozen, or cooked immediately.

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Cook in oil on the stove (med heat), or bake them in the oven. Serve with sweet and sour sauce, rice, and lettuce.

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