If you can go egg roll wrappers (dough already cut to size), then they aren't hard at all.
This is a recipe a group of my friends started making years ago when we were trying to get more nutrients and less calories.
1 12 ounce package of cole slaw
3 green onions chopped
1/2 a small container of bean sprouts
6 ounces of meat
2 tablespoons of rice wine
1 tablespoon of oyster sauce
1 tablespoon of corn starch
1 tablespoon of water
Okay, six ounces of meat? Imitation crab or chicken or beef or shrimp. If you do shrimp or crab, remember that you can get those in a can.
Heat oil in a large skillet or wok. Add green onions and stir for two minutes. Add cole slaw. Add bean sprouts and meat. Add rice wine and oyster sauce to skillet. Cook for five minutes.
Stir a tablespoon of corn starch and a tablespoon of water together in a bowl. After mixture in skillet has cooked for five minutes, add mixture in bowl to the skillet.
Stir and cook for one more minute.
Preheat over to 400 degrees.
Lay the egg roll wrappers diagonally. Fill at the center with two to three tablespoons of skillet contents. Then roll.
Roll from the pointed end by you. at the half-way mark, you'll fold the sides inward.
Place each rolled egg roll seam down on a cookie sheet. Make sure you've sprayed the cookie sheet or put aluminum foil over it. The egg rolls can be near each other but you don't want them touching.
Bake for 15 minutes. Remove from oven and allow five minutes to cool. Serve with an orange sauce, Kraft's Asian Toasted Seasme reduced fat dressing and or soy sauce.
I told you about an elderly relative who loves egg rolls (on New Year's) and I know she'd want her own sauce. If you've forgotten, that's just an equal blend of mustard and catsup.
Yesterday, I talked about hearing a story on NPR's Morning Edition and how it fit in with some points being raised. But I couldn't find it. I asked C.I. tonight knowing that computer memory of her's would know. Sure enough it did. That was a MarketPlace segment and click here for it. This is an excerpt.
Jackie Gitmed: My name is Jackie Gitmed, and I'm a cashier and I've been with Ralph's for over 35 years.
Ashley Schwartz: And my name is Ashley Schwartz and I've been with Ralph's for close to six years.
Gitmed: I've been doing this for over 35 years now, and if I didn't like to be with the people -- my customers -- I would have chosen something else.
Schwartz: I was raised as a grocery baby -- my dad has been with Ralph's for 40, he's going on 43 years I believe?
Gitmed: And I too, my father was in the industry for 50 years, so I'm second-generation, actually third-generation -- my grandmother was a cashier.
Schwartz: I came from a store, a Ralph's store that didn't have self-checkouts and now they do.
Gitmed: They call them robots, each terminal is called a robot.
Schwartz: So when I started working at this store, it was totally new to me.
Gitmed: At first, we were like this is funny, yeah sure, and then it got to be 'wow they want to get rid of us.'
Schwartz: Oh yeah, it's been awful. I didn't really think about it because I was getting such good hours for a while, and now I'm getting, at the most, 32 hours now.
This is C.I.'s "Iraq snapshot" for Friday: