Sunshine.Finally. Enough with this winter already. Here’s hoping we are on the back side of this one here in my neck of the woods….
Even my taste buds are in need of something fresh. It has been way too long since I’ve thrown together some of my egg rolls, and I’m longing for something crispy and crunchy. My inspiration for this came from one of the first cookbooks I was ever given decades ago. My uncle and aunt lived up in Michigan (might as well have been a foreign country back in the day when I was a little girl). Every year me, mama and my Ma Hocutt would fly up there to visit. They would take us to this “WEIRD” restaurant to eat food we’d never heard tell of… Chinese! It was years before I realized I like that kind of food, because they would order stuff for us they liked… like wonton soup (ewwwww). And Moo Goo Gai Pan (ewwww…too boring). But over time, as I tried new things, I loved it. So seeing blossoming cook that I was, they gifted me with a Chinese cookbook. I had mama help me find egg roll wrappers and that was all she wrote. I have made no telling how many of these over the years… mostly this recipe, but sometimes I’ve thrown in other fridge leftovers or tweaked a bit one way or the other. I love egg rolls and have made them from barbecue and slaw, to fruit filled ones like these blueberry ones below too. Friends beg me for these, and when having girls’ beach or river weekends, egg rolls are always on the menu… we even eat them cold for breakfast the next morning… IF there are any leftover. They are fun food… and who doesn’t like fun food?
I have thrown together Duck Sauce from scratch and used store bought too. I’ve used peach chutney, peach preserves, made pineapple concoctions and apricot variations. So use whatever you can find or throw together your own. Just make egg rolls. They only appear to be intimidating… but are super easy to make, wrap and fry. Be creative with leftovers… Just open the fridge and see what you can find in there to throw together, wrap and cook!