Learn How to Make Egg Rolls
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Eating Low with Amy Your guide to low carb, low cal, low fat cooking! Episode 11: Egg Rolls with Hot Mustard Hi! This is Amy and Welcome to Eating Low. Today I’m going to be making my version of Egg Roll. I went to a baby shower tonight and I ate everything of the same amount not too much but enough. I just want a light dinner I don’t want anything too much. So I’m going to make my version of kind of like a Chinese Egg Roll and I’m going to make it using egg whites and then we’ll have a filling that I’m making out of from coleslaw which I get going right now and I’m just going to stir fry a little bit of cabbage and this is just like a coleslaw mix that I’ve got and I may put a little bit of soy sauce in it just to give that kind of an Asian flavor and I’m going to put a little bit of Chinese spice, spice powder and I think I talked about this spice before. It’s like a mix of spices just a little of lot a whole lot just enough to give that a flavor and I ‘m just going to stir fry this. And I just want to get it to like cook down so that it makes kind of shredded stuff that I can stuff my egg roll and this will be, if you’ve made my sushi, the egg sushi recipe before, it will be very similar to that this is what’s going to be inside of it. And for the dip for my egg roll I made—I’m taking ground mustard powder which comes in a little thing like this and I mixed up with water and amazingly I mix the stuff that’s Chinese. It tastes like the Chinese food little mustard cappuccino. I never knew, I just thought it was something like really special but the thing is the Chinese mustard that you get at Chinese restaurants. I think it was ground mustard and water. So this is cooking. The last filling I’m going to start my egg. I got very good shower. I got to see all my friends who I haven't seen in a while. There are my friends who I’ve known since like elementary school so it’s very crazy but, I had salmon and some veggies. I stayed very calm. I did have a bite of cheese cake and I also had three, count of three glasses of wine so I’m a little like no talker of big dates. I would I highly recommend if you going to have wine not to have three glasses because I have no tolerance anymore and after that I just wanted a nap and I got numb. So I get a little nap and I felt much better. So I made my little ingredients from my egg roll and I'm just like letting it cook down and might be turning the heat down a little bit. This is cabbage with any class, any kind of like Chinese spice, spice powder that you want or any other kind of seasoning I use upon it. I think beans spouts will be really good with this, any item just because I would only probably use them for this. They tend to go bad really quick so I don’t want to buy them so much. Usually by the time I’ve used them once and then I don’t use them they’re already bad. So, now I’m making my wrapper for my egg roll and it was cooking, as soon as this is done cooking I’ll be right back. So I made the basic omelet it’s just my little plain old garlic kind of like we made with the sushi but, I didn’t put the Splenda in it’s just a regular plain omelet made with any beaters. I’m going to add my filling to it and I’m just going to spread it out. I could have added more cabbage like I said I had a lot today, not a lot but, I feel like a lot so now I’m just going to roll up my cabbage inside my eggs kind of like what I did with the egg sushi just make a big roll, like open hands. Then I’m just going to chop in half because this is kind of long, you wouldn’t have to but, I think it will be more manageable if I cut it until I kind of like an egg roll size. I'm just tasting. This is definitely going to be tasty. You can tell already. Watch out for this stuff it makes your nose kind of—if you made it right it will make your nose kind of run and that you can thin that out as thin as you want or you can make it more concentrated and it will be spicier. It's not exactly like an egg roll but it’s prett
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