Egg Rolls

My mom used to make these all the time when I was little for dinner. I loved them so much. They are really easy to make.

Not the prettiest picture in the world I know. Hard to tell they are egg rolls, but you know the idea.

1 Package of Egg Roll Wrappers (usually found by the bags of salad)
2 Cups Bean Sprouts
2 Large Carrots-Shredded
5-10 leaves of Bok Choi Cabbage-diced
1/2 Med. Onion-Diced
Garlic Salt
Soy Sauce
Salt and Pepper
Cooking Oil

1 Lbs Ground Beef/Pork (optional)

Brown ground beef or Pork into small "bulbs"

Briefly cook bean sprouts, carrots, bok choi with garlic salt, soy sauce, salt, pepper and onion. Let cool. Add meat if desired.

Place a small amount of mixture in the center of a wrap and roll (most packages show you how to roll the wraps.) seal the edges with water. Fry in oil until slightly golden brown on all sides. If serving as a main meal, plan on 4-5 rolls per person.

Variation: Mozzarella sticks
When I was little, my mom would stick half a mozzarella string cheese stick in some of the wrappers instead of the veggies. I always thought it was really yummy.

Sweet and Sour Chicken/Meatballs

I found the Sweet and Sour Sauce on Food Network a while ago when I wanted to make some sweet and sour meatballs for a party. I changed it up a little and made the Sweet and Sour Chicken.

1 bag of Popcorn Chicken or Meatballs
2/3 Cup Brown Sugar
1 Tbs. Cornstarch
1 Can Pineapple Chunks-Save Juice
1 Small Green Pepper-Diced
1 Small Red Pepper-Diced
6 Green Onions-Diced
1/2 Medium Onion-Diced
2 Tbs. Soy Sauce
2/3 Cup Cider Vinegar

Stove top/Oven version:
Cook Popcorn Chicken/meatballs according to package directions. For best results make sure the outside is crisp.

Sauce:
In a Med Saucepan add brown sugar, cornstarch, vinegar, pineapple juice and soy sauce together. Stir until cornstarch and brown sugar are dissolved. Then turn on heat and bring to a boil.

Combine chicken, sauce, peppers, onions and pineapple in a large frying until everything is well coated in sauce. Keep over low heat for 5 minutes.



Crock-Pot version:
Combine everything in a slow cooker and place on low heat. It will keep for several hours. The breading on the chicken will get softer over time, but meat balls hold up quite well.