Green Bay Packers and Egg Rolls

Every Packer game finds us at "The Walleye" a local pub and eatery.  Everyone brings a dish to pass for half-time.  During one of these gatherings I must have been thinking out loud and said something like.  "One of these times I should bring Egg Rolls." And the crowd has been asking ever since!!!    I learned to make egg rolls from my Japanese neighbor lady many years ago.  I was a little fuzzy as how to make them, so I did a little research to refresh my memory and attempted to make them!!  It is an all day project, not hard but putzy!!

The main ingredient is cabbage.

I used most of a three pound head; cutting it as thin as possible.  Next came the carrots.

I shredded three good size carrots.  Oh I know, I could have bought these two items pre-shredded but I prefer the fresh.  The last item to dice up were the tops of two bunches of green onions.

Then to mix all three of these ingredients together.

The mixture has to be cooked down  and the 'secret' ingredient added!!

On Friday, I took a partially frozen round steak and sliced it as thin as I could.  The key ingredient is sugar and soy sauce when browning the meat.  

Bean sprouts area must.  I opened two cans and rinsed them well. 

All the ingredients were combined in the biggest mixing bowl I have. 

Oh, finally, I get to roll the mixture in the egg roll wrappers.

Tucking in the sides and sealing them with an egg wash. (one egg beaten with one tablespoon water)

Now the fun begins.... frying them.  I ended up with forty-three egg rolls. I fried up a couple for our lunch and to share with the neighbors.  

Mission accomplished, after thirty-some years of not making them they turned out perfect.

Enjoy!!!!!

And that's the way it is........................................

GO PACK GO!!!