What did everyone cook today?
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead nice and thanks for a great memory. My Mom used to make similar Vietnamese style egg rolls. She would freeze them and man were they great. They became a staple at every family campout. My niece and sister-in-law keep up the tradition. We have them every fall at the family campout. Thanks again for posting Paul, it brought a smile to my face with some great memories.
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Since I finally got my first garden tomatoes and made bacon a few weeks ago, I saw Dave in AZ post on his BLTs and had them for breakfast. Im not a lettuce fan, so just a BT on Sourdough with a little mayo. Nothing beats that fresh mater on a sammie.
GWG8541 looks great! Honestly the lettuce just makes it all slide around and fall apart heh.
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead mmmm look so great!! We make gyoza or pot stickers, so a similar process. Those are going to be so good! Especially being lots of meat, low cabbage! Sounds like Filipino lumpia which we love. Thx for the post!
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Since I finally got my first garden tomatoes and made bacon a few weeks ago, I saw Dave in AZ post on his BLTs and had them for breakfast. Im not a lettuce fan, so just a BT on Sourdough with a little mayo. Nothing beats that fresh mater on a sammie.
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead There is a whole lotta YUM in those!
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Since I finally got my first garden tomatoes and made bacon a few weeks ago, I saw Dave in AZ post on his BLTs and had them for breakfast. Im not a lettuce fan, so just a BT on Sourdough with a little mayo. Nothing beats that fresh mater on a sammie.
GWG8541 A standard summer goodness!
Planted my maders very late and just now have blooms. We will be lucky to have maders to eat before the first frost! (Half joking other half not) -
I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead i have made them also in the past made mine with cabbage
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lately I have been interested in making empanadas, peperoni rolls and beef and been burritos to freeze and have on hand for the grandchildren and convince for the summer
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead Wow, those look great! I never even thought of making homemade eggrolls or spring rolls, but that is a terrific idea & I bet they are a whole lot better than storebought & restaurant.
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Axis venison lasagna stuffed bell peppers and a caprese salad.
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead those look amazing! I love making Eggrolls.
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Axis venison lasagna stuffed bell peppers and a caprese salad.
HerbcoFood Wow, that looks great!
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Axis venison lasagna stuffed bell peppers and a caprese salad.
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Axis venison lasagna stuffed bell peppers and a caprese salad.
HerbcoFood
Looks delicious. Would love to have a taste. -
Denny O I had googled Pastrami Rubs and found several recipes including Katz’s. We actually liked your Juniper Berry the best. I use Juniper berries when I make pickled Herring and pickled eggs. I’m on vacation down in the Ozarks now and using my cell and tablet. I’ll try to remember to post it when I get back to Colorado in 10 days. The one thing I did to both Pastrami’s was to use Dijon mustard as a glue and I soaked my store bought Corned Beef for 24 hours to desalinate.
Bob Stehlik Hey Bob, where are you at? Lake of the Ozarks or somewhere else?
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I just ground down two pork butts for some brats. Jalapeno popper seasoning.
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Axis venison lasagna stuffed bell peppers and a caprese salad.
HerbcoFood You always post amazing food!!!
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Finally tried a pizza (store bought) on the GMG pellet grill. Turned out pretty darn good and didn’t heat up the house
.wdaly The best pizza ever!!!
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Bob Stehlik Hey Bob, where are you at? Lake of the Ozarks or somewhere else?
scottfletcher I’m from Colorado but we go down to Caulfield, MO to visit the in-laws. It’s near Gainsville,Mo about 15 miles north of Mountain Home, Arkansas.
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