I like to take a day, usually Sunday and prep meals for the week. This can consist of making a couple of meals and freezing them for when I need them or marinating chicken before freezing for stir fry or fajita night. Things such as soups, gnocchi, bolognese sauce, pasta sauce. I also will slice and dice vegetables to cut down my meal prep time on weekdays or start a stir fry or salad.
Most days when I get home from work, the last thing I want is to figure out what’s for dinner and spend time prepping. Before going to work in the morning, I just remove it from the freezer and put it in the refrigerator to defrost. I’d rather take it from the freezer and heat it, then start a meal after a long day. Maybe while a pot of rice cooks or pasta boils, or potatoes boil for some creamy mashed potatoes.
However, during this pandemic and being off work many of us have nothing but time. I no longer use my Sundays for my prep days, but I still like to prep my vegetables. It helps keep track of the vegetables in your crisper in need of use before wilting and what I’m running low on. I knew I wanted to use my remaining cabbage for coleslaw and egg rolls. Coleslaw is a perfect summer salad to accompany a tasty Chinese take out inspired egg roll.
Recipe:
- 3 cups cabbage finely shredded
- 2 carrots julienned
- 2 celery stalks julienned
- 2 tablespoons green onions finely sliced
- 1/2 green pepper finely sliced lengthwise and cut in half
- 1 package large egg roll wraps
- 1/2 tablespoon finely minced ginger
- 1/2 tablespoon finely minced garlic
- 1/2 tablespoon chili and garlic sauce
- 1 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce, divided
- 4 dashes fish sauce, divided
- 2 mild pork sausages, casings removed
- vegetable oil for frying
- small bowl of water
Directions:
Julienne, mince and slice all vegetables before starting. Remove sausages from casings. Add wok to stove on medium-high heat. Add 1/2 teaspoon sesame oil, add ginger, garlic, chili garlic sauce, stir and add cabbage, carrots, celery, and green peppers and stir together. Add 1 tablespoon of soy sauce as well as two dashes of fish sauce and stir together. Keep stirring as veggies cook, remove from heat after a few minutes, drain liquid. Add remaining sesame oil, sausage, fish sauce, green onions, cook all together breaking up the sausage. Drain the liquid and remove from heat and let cool.
To fill egg rolls, place egg roll wraps in front of you, add a tablespoon of meat filling, then 1 1/2 tablespoon of veggie filling on top, lightly brush the three sides with water, fold the side without water over first (see image above), press sides down to seal, then fold the top over towards you, again sealing the top and the sides. Continue until you run out of wrappers. Fill a pan with vegetable oil halfway. When the oil is hot, add egg rolls carefully. when browned, flip egg roll on the other side until golden brown. Enjoy.
Chrissie xo
Chrissie's Kitchen Delights 