Posts tagged egg rolls

Fancify Friday: egg roll bowls

Egg Roll rice bowl

My kids know that I like to “fancify” meals. I’m sure there’s some sort of French word for our made up one. The idea: to present your food in a fun way. Make it a little fancy. Our fancifying comes from different places: sometimes we try making something we ate at restaurant, sometimes it’s a creative way to get my kids to try something new. But this time, it was all about using up an ingredient I didn’t want to go bad in the fridge.

 

I made Asian Mex avocado egg rolls earlier this week so I still have a few wrappers on hand. So when I was making a stir fry the other day, I wanted a cool way to put the rice on the plate–enter the egg roll bowl. I found a recipe for mini morning quiches from Nasoya, which I still want to try, but I thought I could use the same technique. These bowls were so simple and fun to make my kids kept brainstorming during dinner other ways we could fill them. I’m thinking a dessert egg roll bowl would be good–wouldn’t it? Maybe a bananas foster egg roll bowl…

 

Recipe

Servings: As many as you want!

Prep time: 10 minutes + baking for 10

 

Ingredients:

Large egg roll wrappers (Nasoya wonton wrappers work well)

Fillings–let your kids decide

 

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray the underside of your muffin pan with cooking oil.
  3. Working with one wrapper at a time, drape the egg roll over the inverted muffin cup to form a cup. For folds, I brushed a little water on the wrapper to help them stick together when baking.
  4. Bake for 5-8 minutes. Watch carefully! These bowls will burn easily.
  5. Gently pop the bowls off of the muffin pan.
  6. Enjoy!
And here's how my grade schooler served up apples recently

And here’s how my grade schooler served up apples recently…fancified

 

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Asian Mex avocado egg roll

Avocado spring rollsIn February, we went to New Year’s celebration at our favorite Chinese restaurant and I’ve had avocado egg rolls on the brain ever since. I wasn’t expecting to like warm avocado–let alone the green, creamy vegetable smeared into an egg roll wrapper, then fried. But hey, it was the special so we had to try them out. Avocado egg rolls rock!

 

For my version, I wanted to add in a dash of Mexican flavor–and spice. These egg rolls were easy to make and fried up beautifully.

 

Recipe

Servings: 12 egg rolls

Prep time: 30 minutes

 

Ingredients:

3 ripe avocados

1/2 white onion, diced small

1/3 cup red bell pepper, diced small (opt.)

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/2 serrano pepper, diced (opt.)

Salt to taste

12 egg roll wrappers

Oil for frying

 

Dipping sauce:

Juice from 1 orange

1 tablespoon vinegar (I used orange vinegar, you could use any light vinegar, like white)Avocado egg rolls with orange dipping sauce

1 tsp. agave syrup

1/2 serrano pepper sliced in rings

2 green onions, white and green parts sliced into rings

Pinch of salt

 

Directions:

  1. Mix together avocado, onion, serrano pepper, red pepper, cumin, garlic powder, and salt.
  2. Place about 1 1/2 tbsps. avocado mixture diagonally in the middle of one egg roll wrapper.
  3. Fold one corner of the egg roll toward the middle of the avocado mixture. Then fold the sides of the wrapper in toward the avocado mixture.
  4. Starting the place of your first corner fold, roll the egg roll toward the last end (dab that corner with water so the end sticks). You can follow the egg roll instructions here, too.
  5. Roll the remaining egg rolls.
  6. Fill a wok with about 1 1/2″ frying oil. Bring the oil to medium-high heat.
  7. Fry the egg rolls three at a time about 2-3 minutes a piece until golden.
  8. Drain on paper towels.
  9. To make the sauce: Whisk all of the sauce ingredients together.
  10. Serve hot.

Kids’ reactions: Big favorite with the teen. My youngest who has declared she “doesn’t like avocados” tried this recipe and liked it. She didn’t ask for seconds, but it’s a start. My tween tried a bit of her avocado egg roll and politely left the rest there.

 

 

 

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