Supper-Sized Egg Rolls

From "The Rachael Ray Show", November 9th, 2007



Ingredients:
canola oil
ground pork (I used turkey)
celery
mushroom caps (left 'em out)
cabbage
bean sprouts (I got alphalfa sprouts by mistake)
water chestnuts (also left out)
garlic
ginger
tamari (used plain old soy)
egg
phyllo dough (pfft, I used egg roll wrappers)
butter

Comments:
So obviously I changed the recipe a teensy bit from the original. I ended up with more normal sized eggrolls with a little less stuff in the middle. But they still tasted great. The recipe itself isn't difficult. It's a bit of prep before kind of throwing everything together though. And the phyllo dough is probably what makes the eggrolls "supper sized" since each sheet is about twice the size of your average eggroll wrapper. But maybe it's that baklava incident back when I did my Greek International Meal that summer but I just can't do the phyllo dough. So my eggrolls are smaller and less brown and crispy than Rachael's, but we still managed to eat them all so I'm not too worried about it.