Revival!

Just popping in here to make a quick post about a successful food experiment: egg rolls!

Egg roll skins are pretty cheap, and you can fill them with all sorts of cheap stuff, too. Ours contained:

shredded cabbage
slivered garlic
slivered ginger
sugar snap peas (not cheap, really, but I only put one or two in each roll)
julienned tofu

I arranged the filling on the egg roll skin, then drizzled a combination of soy sauce, rice wine vinegar and sesame oil over it. I rolled it up according to the directions on the package, with the exception of using my sauce to seal it instead of beaten egg.

Fry for a couple of minutes a side in an inch or so of peanut oil. Damn tasty.

A dessert egg roll was equally successful. We filled the skins with thinly sliced granny smiths and sprinkled them with sugar before sealing with water. After frying, I sprinkled a bit more sugar on. Yum.