Experimental dinner

We are trying some new things. This week it was egg rolls.

We loosely followed a recipe, using lots of vegetables. We chopped cabbage, yellow peppers, green onions, grated carrots, bean sprouts, water chestnuts and added it all to some cooked ground beef. After watching me roll up a couple, the kids gave it a try.

Using a pie making secret, we wet the corners of the egg roll squares with milk to make them stick and hold together better.

Once we had all the wrappers stuffed, you couldn't tell the difference between mine and the ones the kids created.
Lacking a deep fat fryer, we used a skilled with about an inch of oil. They cooked quickly and browned nicely. When it was all said and done, everyone enjoyed our first batch of egg rolls. The kids decided that next time we won't use meat and we need to add bigger pieces of carrots.