Happy Wednesday everybody! 😀
I’m going to be a little absent for a bit, but I WILL post anytime I get a chance. I’m having major back surgery next week and won’t be allowed to sit for long, or do much of anything else for a while. SO, this week I’m getting ready, and there is so much to do in the next few days that it’s just crazy busy. I have to get everything done this week that needs to be done soon because I won’t be allowed to pretty much anything for 3 months. 😦 BUT, the Brightside is that I’ll be as good as new after that and can get back to my intense workouts and everything else I want to do! So, I just have to be patient and do what I am supposed to so that I can heal properly. In the meantime, I decided to try my hand at making eggrolls. Which is something I have never attempted before…..
Here’s what I did:
1 head organic cabbage, shredded (easier said than done, so I cut it by hand with knife and it looks shredded…..
organic carrots shredded – I think I did 6 or so (do as many as you want)
HUGE spoonful of organic garlic
HUGE spoonful organic shallots
HUGE spoonful Miso
1 lb. ground organic beef
seasonings of your choice, a few splashes soy sauce and teriyaki sauce
Brown your meat, add the garlic, shallots, miso, seasonings, soy and teriyaki and simmer while you are steaming the cabbage and carrots. Once done, mix it all together, put into eggroll wrappers brush pan and top of eggroll with ev olive oil. Broil at 400 for maybe 8 minutes or so, then flip over. Depending on your oven you may want to go a little longer or shorter. Be gentle when flipping. Flipping will ensure both sides are crisp.
Until next time, have a Happy Healthy Day! :o)