A super fun dish to make with the kids (even grown up husband kids) is eggrolls. I’ll get right to it. I’m not a big fan of packaged salad but for this recipe I do use both a bag of mixed slaw (red/green cabbage) and a bag of bean sprouts. I also use a package of uncased sausage meat (or diced chicken or shrimp or beef), diced celery, frozen peas, scallions and a small chopped Vidalia onion (truth – you can add any protein/veggies your family likes and your eggrolls will turn out great!) Simply stir-fry all veggies in a little EVOO and a few drops of low sodium soy sauce. After protein is cooked and veggies are sweated, remove from heat and drain mixture in a colander (if you leave a lot of liquid in the mixture when you construct the eggrolls you’ll have a goopy mess). BTW, you can find eggroll wrappers in the produce section of the supermarket.

Lay the eggroll wrapper down so that you’re looking at a diamond. Take about 2 tablespoons of mixture and place in center of wrapper. Fold in left and right corners of the diamond and roll the bottom section with the stuffing upwards towards the top corner. Close the eggroll with with a little scrambled whole egg applied with small brush and place on parchment paper. Repeat process until you’ve used all the mixture/wrappers.

You can either deep fry until golden brown or pan fry. It’s that simple!

Pro-tip – if you run out of mixture, but still have wrappers, you can slice them into thick strips and stir fry for homemade Chinese noodles!