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Home-Made Egg Rolls: A Delicious And Different Post-Game Snack

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As a team parent, I had the honor of being at least twice on the snack rotation for my son's Little League team.  What started as a routine obligation, morphed quickly into a fun "competition" amongst parents over who could make the most asked-for team snack.  I made egg rolls for the team snack, team parties, coaches' gifts, school international projects...... the list goes on.   With so much attention given to healthy snacks, I decided that "healthy" is in the eyes of the beholder. Instead, I opt for FUN and introduce to you, my famous, "Mrs. B's Egg Rolls".   

Warning:   Kids and parents love them, so double the recipe.  And coaches, be forewarned that the aroma may distract your players from their post-game.  Sorry, coach, it can't be helped.   Home made egg rolls

Mrs. B's Egg Rolls


  • I lb. ground pork (NOT Bob Evans, but packaged in the meat section)
  • I package egg roll skins ( about 20 skins)
  • 1 package, broccoli slaw
  • 1 package fresh spinach leaves
  • 1 package grated carrots
  • I sweet onion chopped
  • 2 stalks celery, chopped
  • 2 tsp. ground ginger
  • Garlic salt (use liberally; I prefer Lawrey's)
  • Pepper to taste
  • Vegetable oil for frying


  1. In a frying pan, fry pork and sweet onion till pork is cooked through. Season with garlic salt, pepper and ginger.
  2. Transfer pork mixture to a wooden bowl, let cool.
  3. Add 1/2 package of broccoli slaw, 1/2 package of grated carrots, chopped celery and spinach leaves.  Mix well and with hand chopper break up pork and vegetables so they are easier to scoop.
  4. Prepare same or different frying pan to deep fry egg rolls. Use medium high heat, try NOT to let it get too hot because skins could burn!
  5. Place eggroll skins in front of you, diamond shaped.  Take heaping table spoon or two of filling and place in center.  Take left/right sides of "diamond" , folding towards the center. Take bottom tip of diamond and fold  upwards towards center, holding the filling in place with your hand.. then roll the egg roll in to a small log. Continue this process.
  6. Fry egg rolls two at a time  in the hot oil till golden. Each batch may only take 10 seconds- so watch them!  Use metal tongs to roll the eggrolls in the oil then lift and drain on paper towels

Serve with duck sauce, hot mustard-- whatever!  I use the duck sauce packets that come with Chinese carry-out. They are perfect.  I also time the cooking with delivery of these tasty gems so they arrive at the field and can be served warm.  If I am in a creative mood, I create eggroll bundles (two per player), wrapped in tin foil and with a ribbon in the team colors. Place these in a basket, draped with a tea towel, and you are all set... easily the envy of every other mom. At least I was. It was great!