It is hard to believe my little girl is 14 today! 14 years ago I held her in my arms and I told her that one day she would be my best friend. Each of my kids are. Molly has grown into such a sweet young lady. Being far from my mom and dad is hard, especially around the kids’ birthdays because I know they would love to be celebrating with us.
God provides us with a family where ever we are. It is His family. The birthday celebration was a last minute plan as we were surrounded by a family we like to call our own who moved all the way from San Diego, CA. No better fun than the spur of the moment with family and friends.
A couple months ago we visited another family nearby. The husband’s mother is from China and she was making a traditional egg roll. I offered to help make them so I could learn how she made them. I always made egg rolls stuffed with chopped veggies and little bits of meat. The way she made them was mostly meat. We took raw ground beef and added raw cabbage, onions, and garlic. I was not sure how it would taste but to my utter amazement, it was the best egg rolls I ever tasted! She made this special asian sauce that added so much flavor for dipping.
Since the Farrales family is Philippino, we thought it would be neat to teach them a Chinese way of making egg rolls. They taught us how to fold them. The kids were all rolling them and having fun working together.
Chinese Egg Roll
2 lbs ground meat
1 head of cabbage
1 onion
1 clove garlic
salt
1 package 24 spring roll or egg roll wraps (each paper cut in half)
oil (expeller pressed coconut oil, olive oil, or butter)
Chop cabbage, onion, and garlic fine. Place into a bowl and sprinkle with salt. Massage the salt into the cabbage mixture. Let set for about 30 minutes. Add ground meat and knead into
cabbage mixture.
Cut wrap sheet in half diagonally so that it is triangular in shape. Add 1 tsp of meat/cabbage filling onto the lonest side.
Fold in corners and roll up tightly.
Fry in oil (I use expeller pressed coconut oil). When the roll is browned on one side, flip to the other side until both sides are golden brown and crisp. The oil should be about 250˚F.
Remaining filling can be cooked and added to rice as a side dish.
Add special tangy asian sauce to the rolls. Enjoy!
Tangy Asian Sauce
1/2 cup soy sauce (Bragg’s Liguid Aminos)
1/4 cup rice vinegar
1 Tbs sesame oil
1 clove garlic minced
1/4 cup minced onion
1 tsp grated ginger
Add more or less of any ingredient to your taste.
Mix all ingredients together and use as a dipping sauce for
Chinese Egg Rolls. Add to rice for flavor.
Molly’s Pumpkin Bars
4 eggs beaten
1 c. butter or oil
1 1/2 c. sugar
1 c. pumpkin
1/2 t. salt2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. flour
Combine all ingredients and pour into greased and floured
long cookie sheet. Bake at 350˚F for 20-25 min. or center
springs back when touched.
Frosting:
8 oz cream cheese
1/2 -1 cup powdered sugar or 1/2 cup raw honey
1 t. vanilla
Mix together until smooth. Spread on bars. Sprinkle with fine chopped nuts if desired.
3 thoughts on “Egg Rolls and Birthday Fun”
Looks delicious! Happy Birthday Molly, my nephew is Filipino my husband went to the Philippians on a missions trip long time ago, I want to go there one day.
Happy Birthday to Molly.
Our pastor is on furlough and the missionaries that go from village to village filling in are here with us for a month. Last Saturday we had our first ever ladies meeting and the wife of the missionary pastor spoke about their time that they had spent in the Philippines. It was very moving how God worked through them over there. Their names are David and Tammy Youngblood. We got a real glimpse into life on this small island that they were on, both before and after the typhoon.
Happy Birthday to your sweet daughter! My oldest child is also a girl. She is about to turn 22 years old. My how time flies. I can still remember when she was just a little girl.
Thank you for sharing this recipe! Just to make sure I am understanding, do you mix raw ground beef in with the cabbage mixture? I’ve never tried making egg rolls before so I want to be sure I know what to do.
Your sister in Christ,
Janet