Cussing Granny Goes Egg Roll

True confessions...the first time I saw my mother in law Cussing Granny ever make egg rolls...they turned out as triangles. "MMMMMMy hat it has three corners...three corners has my hat...la la la la three corners...la la la la my hat". Anyone else sing that song in Elementary school? I digress. Ace won't eat these egg rolls made with humiliated yard bird chicken nibbles in there. Do what you want. We used chicken and Ace had rice. He was actually okay with that.

So, today Tutorial Tuesday...we had a little egg roll session to just hone Cussing Granny's rollin' skills. There are a lot of different techniques for rolling these tasty little nibbles and probably thousands of recipes. I know that this one works for me and it is one my family enjoys. Another true confession...these are totally American. Minus the deep fry. So, a little healthier twist on an old classic. We also make pizza egg rolls. Yeah, I never once claimed to be normal. Ever.

For Chinese style egg rolls you will need:
3 small cooked chicken breasts (or alternative if vegetarian)
1 lb bag Cole slaw cabbage and carrots (un-dressed. Naked. No dressing)
2 T minced garlic
2 tsp sesame oil (no substitutes if you want that nice smokey oriental flavor)
salt (to taste)
pepper (to taste)
soy sauce (to taste)
hot sauce (to taste)
1/4 cup prepared oriental dressing of your choice

20 fresh egg roll wrappers (usually found in the produce section)

In a large family size skillet, heat the sesame oil medium high heat. Add the garlic and chicken until the garlic is cooked through, but not browned. Add all the remaining ingredients and cook 4-5 minutes until the cabbage is just wilted.
Lay our an egg roll wrapper. You may use a pastry brush and use one egg, whisked and lightly dab the edges to help form a seal, but we don't. Begin by putting a 2-3 Tablespoons of filling in a about 1 1/2 inches at one edge of the egg roll wrapper.

Fold over the edge all the way down the egg roll...see, even Granny can do it.

Fold the other end in the same way and roll.

Okay, so mine where round and hers where a little flat...but they tasted great. I think she did pretty well for a first timer.

Preheat oven to 425 degrees.
We placed the egg rolls on a lightly oiled stoneware baking pan and misted them with vegetable oil. Very light on the oil. This can also be achieved by using a little oil and a pastry brush. Totally random...an un-oiled pastry brush in the hands of a 5 year old can entertain them for hours pretending to paint the base boards of my house...and I don't have to dust. It's fun and educational (What About Bob?).

Baked 10 minutes and then turned them over. Baked 10-12 more minutes until golden and bubbly. Serious for being low fat...we didn't miss it.

Now Granny can make egg rolls. Now if I could stop singing that song about my hat.

There you go.