Fried rice and eggrolls = Yum!

Kara talked me into making fried rice and egg rolls today. I love them, but it seems like every pot in the kitchen is used, so it is not only time consuming, but it can make a big mess. A Filipino friend, Nicole gave me this recipe and we love it.

Pictured are Joey and Kara rolling up the eggrolls. Joey fried them up for us. It sure makes the mess less work if the job is shared!

Nicole's Filipino Egg rolls.

1 1/2 lbs beef

clove of garlic (2 or 3 according to taste)

1 T. oil

salt,pepper, garlic salt

medium onion

1 cup celery, grated

1 cup carrots, grated

1 1/2 lb bean sprouts

Egg roll wrappers 2 pkgs

Brown hamburger with seasonings and veggies. Roll up in egg roll wrappers and fry until golden brown. Place on plate covered in paper towels.

To prepare apple cider vinegar for dipping sauce, add diced garlic and black pepper. (This is used to dip egg rolls in.)

To prepare soy sauce for dipping sauce, add half of a lemon's juice. (This is used to spoon over rice.)

Nicole's Fried Rice

Fry up 1 lb of bacon

Scramble 3 eggs

clove of garlic

4 cups of rice

1/2 onion

Salt, pepper, garlic salt

Soy sauce to taste

Add celery or carrots if wanted (I usually leave this out of rice)

Lemon juice

Cook bacon and scramble eggs. Set aside. Brown chopped garlic in oil. Add onion and saute. Add rice and stir frequently. Begin stirring in soy sauce until desired shade of brown. Stir in optional veggies, etc. Top with green onions, bacon and eggs. Stir together. Enjoy with soy dipping sauce.