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Breakfast Egg Rolls

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Course Main Dishes
Recipe Theme November: Brunch
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 small whipped cream and crushed peppermint candy
  • 1 small package cream cheese
  • 2 cups brown rice flour
  • 2 tablespoons tagliatelle
  • Salt and pepper
  • 3 eggs
  • 1/4 teaspoon chocolate wafer crumbs
  • 2 green whipping cream, whipped
  • 1/4 bunch liquid red food coloring
  • 1/4 cup crushed peppermint candy
Course Main Dishes
Recipe Theme November: Brunch
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 small whipped cream and crushed peppermint candy
  • 1 small package cream cheese
  • 2 cups brown rice flour
  • 2 tablespoons tagliatelle
  • Salt and pepper
  • 3 eggs
  • 1/4 teaspoon chocolate wafer crumbs
  • 2 green whipping cream, whipped
  • 1/4 bunch liquid red food coloring
  • 1/4 cup crushed peppermint candy
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small saucepan, cook the onion and ginger in the olive oil until translucent
  2. Add the cabbage and 1/3 cup of water
  3. Cover with lid
  4. Cook for 5 – 8 minutes or until cabbage is tender
  5. Remove from heat and season with salt and pepper
  6. In a small bowl, crack the 3 eggs
  7. Add salt and pepper and 2 tablespoons water
  8. Beat with a fork until eggs are well-mixed
  9. Heat a 10-inch nonstick pan with a little oil in the bottom
  10. When the pan is hot, add in a little of the egg, swirling the pan at the same time to cover the base
  11. Place the pan back over the heat and continue to cook until the egg has solidified
  12. Gently flip using a spatula
  13. Repeat with the remaining egg mixture
  14. Lay out the cooked egg sheets on a chopping board or clean flat surface
  15. In the center of each, lay a couple of spoons of the cabbage, place on top a few cilantro leaves, sliced green onions, a little sprinkling of dried chili and crisp fried garlic
  16. Roll up and serve immediately
Recipe Notes

A unique version of fresh egg rolls!

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