Cooking Exceptionally With Gin Lee

Cabbage, pork, and crab egg rolls Today I am working on putting up several heads of cabbage, and it just seemed logical to use some of it to make homemade egg rolls. Generally, when I make this recipe, I use two carrots, but today I didn't since I was fresh out of them. And you know what? My recipe turned out delicious even without having shredded carrots in the filling. Ingredients: 2 tablespoons of canola oil for the skillet or wok 3 tablespoons of minced garlic 2 tablespoons of onion powder 1 teaspoon of ginger 1 teaspoon of red pepper flakes 1/2 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1 to 2 cups of shredded cabbage (I am using a mixture of red and white cabbage). 1/2 cup to 1 cup of crab meat or imitation crab meat (the amount depends on how much cabbage you decide to use) 1/2 cup to 1 cup of chopped pork; you can also use beef, chicken, turkey, duck, or venison (the amount depends on how much cabbage you decide to use). 2 large eggs 2 teaspoons of

Homemade egg rolls Earlier, I shared my recipe for how I make homemade egg roll wrappers, and that recipe can also be found right here on Newsbreak. Now it's time to make the filling and finish preparing the egg rolls. Ingredients: 1 pound of chicken breast, chopped and cooked 3 teaspoons of minced garlic 1/2 teaspoon of seasoning salt 1/4 teaspoon freshly ground black pepper 1 cup of shredded coleslaw, mixed with or without carrots 2-4 green onions, chopped Canola oil for frying 10-20 egg roll wrappers, depending on their shape and size (I am using 12 homemade egg roll wrappers that are about eight inches round). 1 egg beaten for making an egg wash Instructions: In a skillet over medium heat, add the chopped chicken breast and garlic. Sprinkle it with seasoning salt and freshly ground black pepper. Cook until the chicken is completely done. Now, add the coleslaw mix and green onions to the same skillet. Stir the mixture well. Cook until the slaw mix is tender. Turn the burner off