I put off making this meal because I was afraid I would fail spectacularly at making egg rolls. It just does not seem easy! After making the other two meals, I had no choice but to try my luck at this one.
First, as I did with the other recipes, I laid out all of the ingredients and admired the packaging. So much fun! In case you were wondering, no, that is not a bag of gummy bears.
I sliced up the shitake mushrooms. Holy Shitake jokes ensued. Boyfriend informed me that I was being very “punny” that night. Not sure if he was actually amused.
I sautéed the shitakes in some olive oil until they turned delicious.
I then added the Holy Shitake Sauce (ok, I’ll stop now).
Fortunately, this recipe came with a package of pre-diced, pre-marinated egg roll filling. This made my life so much easier since I do not own a mandolin slicer nor do I have the patience for slicing anything that small. I did, however, need to chop up the cilantro to add to the mixture.
I topped the mixture with the mushrooms, added a squeeze of lime, and mixed it together.
Now for the hard part… which was not actually as difficult as I had imagined. This is the process of filling and folding egg rolls. I know you must be intrigued!
While the egg rolls were sizzling away in the pan, I chopped the bok choy for the salad.
I tossed the salad with the peanut sauce and topped it with peanuts and mandarin oranges. I glopped the remaining peanut sauce on the plates to dip the egg rolls in.
Thanks for stopping by! See y’all next time…