Okinawa Egg Rolls Recipe

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Okinawa Egg Rolls

Kay Tilley

By
@Homesweethomecooking

While my hubby was in the Air Force, we were stationed in Okinawa, Japan. I learned to make these EGG~ROLLS. Today, I make them a little more of a modern version, but still very yummy, Goes great with Fried Rice or by themselves. We eat them with Duck Sauce~


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Serves:

6 - 8

Prep:

20 Min

Cook:

20 Min

Ingredients

1 large
head cabbage, shredded.
2 lb
carrots
2 large
onions
2-4
potatoes
1 jar(s)
sliced mushrooms
1 bottle
soy sauce
1 pkg
egg roll wraps
oil

Directions Step-By-Step

1
Shred 1 lg. head of Cabbage and the 2 lbs. carrots.
Shred the potatoes.
2
In a soup or stew pot, put cabbage, carrots, potatoes and jar of mushrooms in a pot of boiling water. Add 1/4 bottle of Soy Sauce. Cook till tender.
3
While veggies are cooking, in a skillet with a sm. amount of oil, brown hamburger with onions.I add garlic powder and basil, dash or 2.
4
When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
5
When Hamburger is ready, add it to the veggies.
6
On waxed paper, open pkg. egg roll wraps. Lay out.
Take 2 Tablespoons of mixture and lay on wrap.
Add a hand full of Mozzerella cheese. Roll the wrap around this, and pin with tooth pick if need to.
7
In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.

About this Recipe

Other Tags: For Kids, Healthy
Hashtags: #Style, #Japanesse