I give you Denise…mom of 5 children, 6 and under…including quads…and blogger behind Shopper Strategy! She shares a toddler favorite with us…
One of the most difficult things about feeding a family of seven is making sure there is something on the table that everyone will eat. Even though my five kids are all under six (I have four year old BBGG quads and a six year old son) they have wildly varying tastes and it can be amazingly difficult at times to please everyone, especially if you want to have more than chicken nuggets and hamburgers on the menu.
These fast and fabulous egg rolls are one of my favorite ways to make everyone happy. I like to make a big batch all at once with pre-approved ingredients that we can all agree on – for example, I love bean sprouts in mine but the kids are not fans so I leave those out, and I leave out the onions because I’m not a fan. You can even go meatless or add shrimp, ground pork, hamburger or chicken. We’ll fry up enough for dinner then pop the rest in the freezer for next time. It’s a great way to sneak some extra veggies into the kids!
- 1 pound ground pork or beef, or 1 can peeled baby shrimp
- 1 teaspoon ground ginger
- 2 cloves minced garlic , or 2 tsp. garlic powder
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1 package 6 inch square egg roll wrappers (approx. 20)
- 1 quart vegetable oil for frying
- 1/4 pound bean sprouts (optional)
- 1/4 cup water
Sprinkle ground pork or beef with ginger and minced garlic or garlic powder while browning in a skillet or wok. Heat the mixture, stirring occasionally, until meat is cooked through and no longer pink. Drain.
Combine the cabbage, carrots and optional bean sprouts with the meat in the skillet and cook on medium heat for 3 to 5 minutes. The veggies should be wilted but not completely cooked.
Spoon the filling diagonally across the center of an egg roll wrapper, then fold the lower corner upward over the filling mixture.
Fold the left and right sides of the wrapper inward over the filling. Dip your fingers in a cup of water then moisten the edges of the flaps and gently press them in place.
Roll the top flap snugly over the mixture and moisten the edges with your fingers to seal the egg roll closed.
Heat the vegetable oil in another skillet on medium high heat then fry the egg rolls, turning occasionally, until they are golden brown. Drain them on paper towels or a rack and serve with soy sauce, duck sauce, or spicy mustard.
Denise is a frugal work-at-home mom of four year old quadruplets and a five year old son. Keep up with her at Shopper StrategyTwitter as well. where she blogs about strategies for saving, like freezer cooking, menu planning and coupon shopping, and how her family of seven lives on a tight budget. She can be found on