And, why not? They're so simple and fresh and delicious, and the possibilities are endless.
Although egg rolls are often thought to be appropriate for Asian food, I can guarantee these little wraps are the ideal pockets for any and all flavors.
I've made sweet egg rolls filled with fruit and chocolate.
I've made savory egg rolls filled with meat, fish, quinoa, kale and tons of veggies.
This recipe is one of my all-time favorites. It's perfect for summer lunches with friends, after-school snacks for kids and even a quick and easy family meal.
So, let's get rolling, Yummies.
YOU WILL NEED
4 tbsp olive oil
1/2 tsp sea salt and black pepper
1 tsp garlic powder
6 sheets of egg rolls
1 onion cut julienne
1 red bell pepper cut julienne
1/2 cucumber, peeled and cut julienne
1/4 cup of crumbled Feta cheese
1/2 cup of hummus
- Heat the olive oil in a frying pan.
- Add the onion and red pepper.
- Sprinkle the salt, pepper and garlic powder over the onion and red pepper while they cook and soften.
- When the onions are translucent and the red peppers have softened use a slated spatula to remove them from the oil, but keep the oil in the pan on low heat.
- Lay the egg roll sheets out on your workspace.
- Spread 1 tbsp of hummus into the middle of the egg roll sheet.
- Top the hummus with 1 tsp of crumbled Feta cheese, then stack 3-4 slices of cut cucumber on top of the cheese.
- Spoon the onion and red pepper mixture on top of the cucumber then roll the egg roll per the instructions on the sheet.
- Turn the heat on the oil up to med-high heat and add 2-3 egg rolls at a time to the oil.
- Cook the egg roll until it browns on one side, then flip it over and brown on the other side.
- Remove the cooked egg rolls and drain them on a paper-towel-lined plate.
- Serve with olive oil or hummus as a dipping sauce.
I seriously ate two of these before I could even get these pictures taken. They were that darn delicious!