Egg Rolls, Fried Rice and Egg Drop Soup

The egg rolls are surprisingly quick and easy to make. The egg drop soup took a little more time because you need to cook chicken and potatoes beforehand. But it is delicious and my 2-year-old loved the whole meal. Lark

Egg Rolls

1 lb. lean ground beef, pork or turkey
1 tsp. minced ginger
2 cups finely chopped cabbage
¼ lb. bean sprouts
½ cup shredded carrots
3 green onions, finely chopped
2 Tbs. soy sauce
1 pkg. large square egg roll wrappers

Stir-fry meat and ginger over med-hi heat until lightly browned. Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in soy sauce. Let cool. Use 2 Tbs. filling for each egg roll. Deep fry at 350 until golden. Serve with white or fried rice and dipping sauce. We prefer sweet and sour sauce – we usually buy a jar in the Asian foods section of the grocery store.

Fried Rice

1-2 cups cooked white rice
Handful of frozen peas or peas and carrots
Soy sauce
2 eggs

Place rice in skillet with 2-3 Tbsp. oil. Add peas and stir. Make a space in the middle of the skillet and add eggs. Cook and scramble the eggs. When they are almost fully cooked, gradually mix them in with the rice. Finally add soy sauce and salt and pepper to taste.

Egg Drop Soup

1 qt. chicken broth
Chopped green onions
1 Cup cooked diced potatoes
Soy sauce to taste
1 Cup cooked diced chicken
1/3 Cup sliced mushrooms
2 eggs beaten slightly

Bring chicken broth to a boil. Add mushrooms, onions, chicken and potatoes. Pour eggs in thin stream into boiling soup. Add soy sauce to taste.