I just received the best compliment a person could ever ask for. My darling little daughter told me she thinks I am the greatest cook around and wondered how I got so good at cooking.
I melted. Precious words like those make all the hectic, crazy of being a parent worth it, right?
Of course I am the best cook around in her 7-year-old mind, because, really, I am the only one that she samples food from on a daily basis. But it was so sincere and what mom doesn’t need a little boost here and there. I’ll take the compliment :).
Thank you. Well, I told her, it’s probably because I get lots of practice preparing food for you guys. I cook a lot–like 1-2 meals every day.
She nodded in agreement and then twirled on to another room.
I thought I would share one those recipes I have had a lot of practice perfecting over time. It’s a twist on the egg roll and it is one of our family favorites. We call it the egg roll meal.
- Package of egg roll wraps
- Broccoli slaw mix (1/2 bag–roughly 6 oz.)
- 1 large chicken breast cooked and cubed small (omit if vegetarian)
- 2 cups of cooked rice
- 1 tbsp soy sauce
- Canola oil
- 1 clove of garlic minced (optional)
- Cracked pepper or red pepper flakes (optional)
- Put broccoli slaw mix (and optional garlic) in a pot with 1 tbsp of soy sauce. Heat with a lid for a couple of minutes on medium heat until broccoli is slightly tender. Mix in rice and cubed chicken. Add optional pepper to taste.
- Fill an iron skillet 1 inch full with canola oil and turn on high (when the oil first smells or looks slightly smokey it is ready). You may want to wait and do this mid-way through egg roll preparation, depending on how quickly you work. (If you aren’t ready, you can always temporarily turn the burner off or remove the skillet from the heat.)
- Assemble each egg roll by adding 1 1/2– 2 tbsp of the mixture to the center of a wrap. Roll according to package directions and use a small amount of water with your finger or a brush to seal the egg roll closed. Set aside and roll the rest.
- Add the egg rolls to the hot oil turning them to get a crispy brown color on all sides. They cook fast! Remove from oil to a napkin covered plate or tray to drain.
Serve while they are hot and enjoy! We love ours with extra soy sauce for dipping :).