inside out egg rolls and sesame salad
When I was a little girl my Dad served his country for a year in Korea while we waiting for him back in Tennessee. He came home with some beautiful gifts that are now treasured items in my own home and also some delicious recipes. Our family loved making what we called "Korean Egg Rolls" and we really loved eating them! Lots of time and love spent rolling and frying. I have taken an all day affair and made it manageable for a weeknight family dinner. No rolling or frying but all the delicousness of the inside of that eggroll. *** And remember my recipes all feed a party.... or a family of seven that wants to have leftover.
Inside Out Eggrolls
1 Chinese or Savoy Cabbage finely chopped
2 cups of sprouts
2 onions chopped
5 carrots shredded
4 green onions
3 eggs, beaten
1 1/2 t salt
6 cloves garlic chopped
3 lb ground beef from a happy cow
2 T sesame oil
1 T sesame seeds
(in the spring I love to add some ramps to this dish)
Saute onions and garlic in 2 T coconut oil in a large pot. Add ground beef and cook until browned. Add carrots and cabbage and cook 2 minutes, stirring. Add beaten eggs and mix in completely. Next add the sprouts and stir to mix throughout. Season with sesame oil, salt and pepper. Simmer on low for 10 minutes with lid on. Add sesame seeds prior to serving.
This is great on some rice or sprouted grains or broccoli rice. And for those who like it hot some hot sauce tastes great!
1 head of green lettuce chopped
2 cucumbers peeled and chopped
1 green onion chopped
1 clove of garlic chopped
1 pint of cherry tomatoes
Dressing: 2 Tablespoons of apple cider vinegar + 2 t sesame seeds + 1 T sesame oil + 1/2t salt
Mix all the veges together and then toss with the dressing. Let set at least 10 minutes before serving.