These egg rolls were so delicious and quite healthy. The recipe comes from a blog called Budget Bytes. Beth has yummy recipes that break down the cost of each item used and also give a total cost for the meal. How great! I recommend checking out the link because she has great photos and a slightly different recipe. The total cost of this meal was $5.90 according to her calculations. Mine was probably a little different since I used substitutions for items I didn't have.
What I used:
*3/4 head of cabbage
*1/2 red onion
*7 or so button mushrooms
*1/2 small can water chestnuts
*Tablespoon of pickled ginger
*2 teaspoons garlic powder
*1/4 cup soy sauce
*Tablespoon brown sugar
*Tablespoon corn starch
*Egg roll wraps
Saute onion and mushrooms until soft and dry. Evaporate most of the liquid.
Chop up 1/2 can water chestnuts and add to pan to cook.
Chop up 1 tablespoon pickled ginger and add to pan. I used this because I didn't have any fresh ginger to grate. Add the powdered garlic now too. Or fresh, if you have it!
Chop up the cabbage.
Add the shredded cabbage to the pan and stir.
Cook until reduces in size by about half.
"Accidentally" drop some cabbage on the ground for an adorable, expectant dog.
Stir together the soy sauce, brown sugar, and corn starch.
Add the sauce mixture to the pan to thicken. Then turn off the heat. The stuffing is done!
I used these wraps that I found near the tofu at the grocery store.
Use about this much stuffing. Roll up the bottom, then the sides, and then keep on rolling. Use a dab of water to act as glue on the top corner.
Put foil on a baking sheet and spray non-stick cooking spray. Place the rolls on the pan and spray the tops of the rolls. Bake at 425 degrees for 20 minutes. Turn half way through. Adjust the time for your oven.