Egg rolls--kid friendly version...

 Suppertime is a time we all look forward to hearing about the days events, and having quiet, peaceful lively conversations.  Yes, with 5 kiddos ranging from 3 months to 14 1/2 years, it gets a bit crazy.  I might have one refusing to eat, and one who won't sit down, and another crying to be nursed, while another is just politely asking for the 30th time to please pass the potatoes!  I wonder what in the world we are doing trying to act civilized, when really we belong in the zoo!  Ha!  But then, I feel that gentle nudge of the Holy Spirit, and remember how important this is.  We are not just eating a meal together.   With the prayer before the meal, we are teaching our children thankfulness to the Creator who gave us the food--we are nourishing young minds and bodies so they can be all God created them to be--we are loving our family by listening and showing them we care--so amazing what happens when we all sit around the family table. 

Sometimes after I take a deep breath during all the craziness, I'll take a moment to look at each face.  The baby has calmed for I am nursing, and I look at that precious face....so new and fresh with so much potential.  I notice my eldest has appeased the demanding child by lovingly serving the potatoes to her sibling.   The preschooler sat down and is now eating, and the one who chose not to eat everything, is gently being talked to by Daddy, and has agreed to at least try a few bites.  We have been given a great gift in these children....how good is our God!

Sometimes it is hard in our home to get lots of nourishing foods in our kiddos.  This is one meal that is nourishing, frugal, and also gets tons of veggies into those tummies!  Plus, it is sooooo tasty!

 First, we throw in the food processor any veggies we care to:  Dig around in the bottom drawer of the fridge...any veggies about to go bad?  ( I try to 'shop' in my fridge every day to catch what otherwise might be deceased shortly!) We enjoy carrots, red and orange bell peppers, celery, yellow squash and zucchini.  Garlic and onion are something we never leave out, due to the flavor they add to this dish.  We do leave out cabbage, for our children are not thrilled about the smell as it's cooking with the other veggies.  But hey, they're still gettin' a ton of wonderful vitamins, so I won't complain! Throw 'em in and chop 'em up....

Then, put a dabble of coconut oil in a hot pan, and throw your veggies in.  I usually add some seasonings after they have cooked for a bit.  Sea salt, pepper, garlic powder, some Liquid Bragg's Aminos...all are nice.  I also usually throw in some leftover chicken, from a whole chicken I may have cooked in the crock pot.  Give a little taste, and see if it's to your liking.  If so, get out your egg roll wrappers...

 Lay out an egg roll wrapper, and have a little bowl of water nearby.  Dab your finger in the water and it along all the edges of your wrapper.  This makes the wrap stick together when you fold it.

 Get a spoonful of your veggie mixture and put into the wrapper.  It does help if it is in more of a diagonal line, and not so much of a pile.  The camera angle doesn't help here.  If it is in a line, it wraps much easier.  Example of how I fold....(not an expert here by the way.) If I were folding the picture above, I would do the right corner first, then the opposite corner.  Make sure it is snug to the food.  Tuck in the sides a bit--Then, fold the top down, and roll it toward me.  If anything isn't snug, I may dab a little water on it, to make it so. 

 There you have it....

We then put some olive oil, (could also use coconut oil here or lard), and put a few inches into a small pan.  Bring to a boil and put the egg rolls in, one at a time.  (This is how we do it, obviously you could do more if you like =)  You will have to flip them over after a minute or so.  When both sides are brown, get them out quickly, so they don't get too dark.

Our ruffians love to dip them in apricot preserves (duck sauce), and terryaki sauce is also a favorite. 

 

Hope you enjoy!

 

Blessings,

~Joy~

{This post is a part of Monday Mania, Real Food Wednesday, Works for me Wednesday, and Pennywise Platter}

 

Comments

[Tracey]

My children, who sometimes believe they don't have to eat what is prepared, will always eat if it is in a wrapper and fried. I didn't realize your children are the same age range as mine {only mine are now older}. It really is so much fun with all the ages under one roof! I miss it.
Warmly,
Tracey

[Joy Y.]

That's neat that we have children in the same age range...and since yours are older, maybe I can get some adice =) I always appreciate wisdom from those who have traveled this road before me!

Blessings,

Joy

[Shirley Braden]

Very nice! I don't know of any gluten-free egg roll wrappers, or otherwise, I'd be making this recipe immediately! I'll have to make my own I guess. Thanks for the recipe. :-)

Shirley

[Joy Y.]

Hey there Shirley,

Thanks for comin' over to the bloggy! No, at this point we aren't doing any gluten-free stuff here. Sorry! But, you can easily adapt this one--if you find or make wrappers as you said. Appreciate your words...

Blessings,

Joy