Simple Egg Roll Recipe You Are Guaranteed To Love

A superb way to enjoy some delicious local  goodness wrapped up in a crispy flavorful shell!

It's good hot! But, it's even better cold...

We have two birthdays in August and what you choose for your birthday dinner, is what will be served around here!  There have been some pretty elaborate requests over the years,  but this one seems to be one of our most popular.   Everyone's favorite part?  ...The cold leftovers!  For that reason, I always triple the recipe. 

Don't skip the sweet and sour sauce either.  My daughters and I have perfected it and it's got a special "secret ingredient" that you won't want to miss.  Ask my family, it really isn't the same without it.

And for those who want to make their egg roll wrappers from scratch, I have included a recipe we have used many times.  It takes a little extra time, but gives the dish a bit of homemade heaven and a little added hardiness for those hard working people you love.

Served up beautifully for Seth's Birthday

Sublime Birthday Egg Rolls

• 1  pound pasture fed ground beef
• 2 cups sliced cabbage
• 1 cup sliced celery
• 1 sliced medium onion
• 3 garlic cloves  (smashed and chopped)  (I smash with the side of my knife, then peal and chop~ really fast and gets the flavor into your dish)
• 1/4 cup loosely chopped basil
• 1/4 cup loosely chopped parsley
• 2 tablespoons chopped thyme
• 1 cup arugula micro greens (or sprouts of choice)
• 4 tablespoons fermented soy sauce
• 1 tsp sea salt 
• 16 to 20 egg roll wrappers  (for those of you who cannot handle wheat, or just want to make them from scratch, I have included a egg roll recipe )
• coconut oil for frying

Sweet and Sour Sauce:

• 1 cup brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon sea salt
• 1/2 cup raw apple cider vinegar
• 1/2 cup water
• **Secret Ingredient**  2 tablespoons blackberry jam or jelly
• 1 teaspoon fermented soy sauce

In a large skillet, over medium heat,  cook ground beef.  Remove from pan while still pink in the middle.  Set aside.  In the same skillet, stir - fry cabbage, celery garlic and onions in oil until crisp - tender.  Stir in basil, parsley, thyme, micro greens and soy sauce.  Remove from heat.  Add ground beef and stir.

Place the egg roll wrappers with a corner facing you.  With a pastry brush, moisten edges of wrapper with water.  Spoon onto the center about 1/3 to 1/2 cup beef and veggie mixture.  Fold in sides over mixture, then fold bottom over mixture and roll up tightly to seal.  Heat 1 inch coconut oil in a pan and fry egg rolls until golden on both sides.  Drain on paper towels.

For sauce, combine sugar, cornstarch and sea salt in a saucepan.  Add the remaining ingredients and stir until blended.  Stir over medium - high heat and bring to a boil.  Cook and stir 2 minutes longer or until thickened. 

Serve your favorite people!

When we run out of an ingredient, here on the ranch, it just isn't always easy to run to the store and grab that missing item.  My daughters and I are notorious for seeing how many things can be made from scratch.  It's usually a gamble but 9 times out of 10 it turns out better than the store bought version!  You would be surprised how many things can be made from scratch, and for that 1 in 10 time it just doesn't turn out, well, let's just say the dogs are very happy that day!

This little egg roll wrapper gem happens to be one of the good ones, so if you have time, give it a try.

From scratch egg roll wrappers

• 2 egg beaten
• 1 1/2  cup cold water
• 1/2 teaspoon sea salt
• 1 3/4 cups flour (Spelt, wheat or gluten free blend)
• 1/2 teaspoon guar gum or xantham gum
• 2 tablespoons coconut oil

In a medium bowl, whisk together egg, cold water and salt.  In a seperate bowl blend flour and guar or xantham gum.  Mix flour mixture into egg mixture 1/3 at a time.  Allow to stand 10 minutes at room temperature. 

Heat oil in a wok or fry pan.  Reduce temperature to low .  Pour a small amount of mixture in about an 8 inch circle.  Rotate the pan to spread an even layer of batter.  (should be thin)  Cook for 45 seconds to 1 minute.  Carefully remove from heat, and place on paper towel, cooked side down.  Add small amount of oil as needed for remaining wrappers.  These can be coated with cornstarch and used as regular egg roll wrappers.  Allow to cool completely before using.