Egg Roll Experiment

Tonight I tried my hand at making homemade egg rolls. I found the wrappers at the grocery store and decided that I would give myself a challenge and try something new. Thankfully, there were directions and three recipes on the back of the wrapper so I chose one as my starting point.

The recipe on the back of the egg roll wrapper package was:
1/4 lb of chopped chicken breast
2 carrots, shredded
1 cup broccoli, chopped
1 cup condensed cream of mushroom soup.
Fry in vegetable oil for 4- 5 minutes. 
Makes about 8- 10 egg rolls

I made some changes to the recipe. First, because I don't eat meat, I replaced the chicken with Quorn Turky Burgers.

Second, I didn't feel like measuring out everything so I just used one crown of broccoli, about five baby carrots, one can of cream of mushroom soup, and three of the Quorn patties. I mixed it all together and this is what it looked like: 

The next step was to wrap it all up in a nice pretty package. Add two tablespoons on the wrapper, and then fold up the bottoms, sides, and roll up the top.

This is all my little rolled up egg rolls! If you try this at home, I don't recommend staking them like this, they stick together pretty bad, and are hard to separate when you go to fry them.
















Try them with some Sriracha sauce!
















Finally, after all that work, DINNER!