Spring Rolls

Number one thing I will never, ever learn: Don't go to the grocery store while you're hungry.
I was in Connecticut at my parents' house this weekend, and therefore at a different grocery store than I normally visit.  Of course, I happened to break that rule today (as per usual) and what did I wind up with? Egg roll wraps.  I have no idea why.  I have never made anything with them or even given much thought to them.  I just so happened to buy a package of coleslaw for lunch this week.  As I walked around the store, I casually read the back of the package, which listed directions to make egg rolls.  So by the time I got to the end of the store, I had an idea for lunch.  And it was completely different from the recipe that was listed on the package.

I love to cook while I'm at my mother's.  She has things that I wouldn't normally keep stocked (read: rice vinegar and sesame oil) so it helps to get a little variety into my normal cooking.

I started with these ingredients from the pantry:

• Minced garlic 
• Rice vinegar 
• Garlic powder
• Canola oil
• Sesame oil
• Soy Sauce
• Ground black pepper

And then I added these fresh ingredients:

•  Coleslaw
• White onions (about half, minced up)
• Scallions
• Cooked chicken (about a cup, shredded)

To be totally honest, I didn't actually measure the ingredients out.  I'm sorry. I get pissed off when I can't find exact quantities in recipes, but it actually is to taste.  

I drizzled the canola oil once around the fresh ingredients.  With the sesame oil and rice vinegar, I added about a capful each (maybe a little more, depending on how much of the fresh ingredients you have in your pan).  

I sprinkled the soy sauce over the top in addition to the dry ingredients.  The only thing I can advise with this is to keep tasting throughout the process until you get the flavor you like.  Then, just mush the ingredients together and heat over a medium flame until it's heated all the way through.

Turn off the heat. Unwrap the little egg rolls and lay them down on a flat surface.  I put a dollop of sour cream on the wrap, but you don't have to.

Take a conservative amount of the mix (I tend to over-stuff every kind of wrap I make) and place it toward one center, but closer to one corner of the egg roll wrap.  

Lift the corner over the mix, and then fold the two sides in as if you're making an envelope.

Roll it up until it's a neat little wrap.  Spray a pan with some baking spray and put it flap side down over medium heat.  Let it cook through until the bottom browns, and then flip it over until the other side browns.  Alternate sides until you feel like it's heated all the way through (probably about 4-5 minutes).

And there you have it.  I cut mine in half pretty much only to take the picture, but eating these little suckers fools you into you're eating more than you are.  

Which you'll want to.