God provides us with a family where ever we are. It is His family. The birthday celebration was a last minute plan as we were surrounded by a family we like to call our own who moved all the way from San Diego, CA. No better fun than the spur of the moment with family and friends.
A couple months ago we visited another family nearby. The husband's mother is from China and she was making a traditional egg roll. I offered to help make them so I could learn how she made them. I always made egg rolls stuffed with chopped veggies and little bits of meat. The way she made them was mostly meat. We took raw ground beef and added raw cabbage, onions, and garlic. I was not sure how it would taste but to my utter amazement, it was the best egg rolls I ever tasted! She made this special asian sauce that added so much flavor for dipping.
Since the Farrales family is Philippino, we thought it would be neat to teach them a Chinese way of making egg rolls. They taught us how to fold them. The kids were all rolling them and having fun working together.
Chinese Egg Roll
1 head of cabbage
1 clove garlic
1 package 24 spring roll or egg roll wraps (each paper cut in half)
oil (expeller pressed coconut oil, olive oil, or butter)
Chop cabbage, onion, and garlic fine. Place into a bowl and sprinkle with salt. Massage the salt into the cabbage mixture. Let set for about 30 minutes. Add ground meat and knead into
Tangy Asian Sauce
1/4 cup rice vinegar
1 Tbs sesame oil
1 clove garlic minced
1/4 cup minced onion
1 tsp grated ginger
Add more or less of any ingredient to your taste.
Mix all ingredients together and use as a dipping sauce for
Chinese Egg Rolls. Add to rice for flavor.
Molly's Pumpkin Bars
1 c. butter or oil
1 1/2 c. sugar
1 c. pumpkin
1/2 t. salt2 t. cinnamon
1 t. baking soda
1 t. baking powder
2 c. flour
Combine all ingredients and pour into greased and floured
long cookie sheet. Bake at 350˚F for 20-25 min. or center
springs back when touched.
8 oz cream cheese
1/2 -1 cup powdered sugar or 1/2 cup raw honey
1 t. vanilla
Mix together until smooth. Spread on bars. Sprinkle with fine chopped nuts if desired.
Click below to print the recipe cards for today. I recommend using card stock and cutting cards to 3 x 5 inches to fit into your recipe box. Enjoy!