kay’s kitchen : yumyum rolls

A big fat Monday kind of hey to all our favorite people! We hope you had a restful weekend, and that this day finds you well. Remember my fabulous friend Kay with her amazing sweet potato dumplings? I’m pleased as pie {pun intended} to have her back today, so she can share another easy peasy recipe idea with us! So without further ado, here she is to share her great egg rolls!


In an effort not to overload everyone with “dumpling” recipes right off the bat (because I have another fabulous one that I will share soon enough) I decided to give y’all my egg roll recipe. And my decision for this may or may not have had anything to do with the fact that I almost ruined dinner last night.

While attempting to salvage my roast, I decided to crank up the fryer so I could drop in a few of these suckers, just in case the roast didn’t make it (which it did by the way and with flying colors, I must say).

I always prepare these in advance because they’re just too easy not to have on hand.

And here’s how you do it:

Brown hamburger meat and then drain

Toss package of pre-made coleslaw in with the meat mixture.

While this is cooking down, scramble your eggs {make sure they are scrambled very small.} After you put them in the meat mixture and stir around, you can remove from the stove and begin rolling.

You want to take your wraps out of the freezer a few minutes before the rolling begins. They need to thaw a little so they’re flexible. I have found that putting my hand on them for a bit helps if they need a little encouragement. But do go ahead with the wrapping as soon as they are ready. You don’t want the wraps to get hard.

Place a large spoonful at the corner of your wrap and fold the corner over the mixture. Roll until you are even with the other two corners, fold them over each other. Continue to roll until you are almost to the end. Don’t roll all the way. This is where you will use the uncooked egg as a “glue” to seal the egg roll. Dip your finger in the egg and spread it on the last corner and then finish rolling. If it doesn’t stick as well as you would like, just dip your finger again and put more on that corner once it is rolled.

I like to make 50-100 at a time so I am sure to have plenty on hand…you know, in case I have to pretend that I meant for them to be the main course. ;} Put them in freezer bags and just pull them out when you’re ready to fry ‘em up. Just a side note for when you take them out of the freezer: you may want to get the ice crystals off before popping them in the grease. Grease and ice just don’t mix well.

Once they’re done dancing in the grease and are a golden brown all the way around, drain them on paper towels {if you don’t have a fryer, as shown here, no worries. Just put a little oil in your pan and cook them on your stovetop.}

Dip ‘em in that lovely sweet chili sauce and enjoy! So there you have it! Snack, appetizer, main course (or save the day little heroes), these little guys can serve just about any purpose.


Hurray for meals that you can cook in mass quantities, freeze, and break out in an emergency! I think I’m trying these for my next dinner partay.

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Responses to kay’s kitchen : yumyum rolls

  1. {oc cottage} says:

    YUMMMMMMMANUM!!!!!!!! thx!!

    m ^..^

  2. Katie says:

    These rolls looks rascally delicious! Yummo!