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Egg rolls

FLA4NEB

Husker Fan
5 Year Member
So....

Last week I made a big batch of egg rolls. I ran out of egg roll filling and still had wrappers left so I raided the fridge. Found some leftover cherry pie filling my wife had made a couple days before. Made up the rest of the wrappers with cherry pie filling.

They were awesome. Little personal fried pies. So we got a can of apple pie filling and that was good too!

Some friends of our tried them and now we getting request to bring them to a potluck next week.

I am experimenting with cinnamon sugar topping the next few days just to up my game.

And I have a freezer full of egg rolls...well not full but I am good for the month.
 

KingTM

All Big 10
2 Year Member
So....

Last week I made a big batch of egg rolls. I ran out of egg roll filling and still had wrappers left so I raided the fridge. Found some leftover cherry pie filling my wife had made a couple days before. Made up the rest of the wrappers with cherry pie filling.

They were awesome. Little personal fried pies. So we got a can of apple pie filling and that was good too!

Some friends of our tried them and now we getting request to bring them to a potluck next week.

I am experimenting with cinnamon sugar topping the next few days just to up my game.

And I have a freezer full of egg rolls...well not full but I am good for the month.
That sounds so good. Especially the cherry ones. I'd maybe try a mixed berry one, too.
 

chicago husker

Scout Team
2 Year Member
strawberry rhubarb egg rolls
In a large saucepan, combine 2 cups rhubarb, 2 cups strawberries, 6 tablespoons flour, 3 tablespoons cornstarch, and 1 1/2 cups sugar.
Cook over medium-low heat until rhubarb softens, about 45 minutes, stirring occasionally.
Remove from heat and allow to cool. You will need it cool enough to handle.
Using 1 package of eggroll wrappers, roll strawberry rhubarb filling according to package directions.
 

KingTM

All Big 10
2 Year Member
strawberry rhubarb egg rolls
In a large saucepan, combine 2 cups rhubarb, 2 cups strawberries, 6 tablespoons flour, 3 tablespoons cornstarch, and 1 1/2 cups sugar.
Cook over medium-low heat until rhubarb softens, about 45 minutes, stirring occasionally.
Remove from heat and allow to cool. You will need it cool enough to handle.
Using 1 package of eggroll wrappers, roll strawberry rhubarb filling according to package directions.
That sounds delicious. I love rhubarb and rarely get to eat it, anymore. We do have a local cake and pie shop whom make a really good, rhubarb pie but that's really the only time I get to eat it, anymore. Used to pull it straight from the ground and eat it, as is, when I was a kid.
 

chicago husker

Scout Team
2 Year Member
That sounds delicious. I love rhubarb and rarely get to eat it, anymore. We do have a local cake and pie shop whom make a really good, rhubarb pie but that's really the only time I get to eat it, anymore. Used to pull it straight from the ground and eat it, as is, when I was a kid.
i have a rhubarb plant and have it fresh from now thru most of the summer.
 

KingTM

All Big 10
2 Year Member
i have a rhubarb plant and have it fresh from now thru most of the summer.
I'm toying with the idea of doing a raised garden mainly for chilies/peppers and maybe some tomatoes. I wonder if rhubarb would thrive in one? I'll have to check it out.
 

chicago husker

Scout Team
2 Year Member
I'm toying with the idea of doing a raised garden mainly for chilies/peppers and maybe some tomatoes. I wonder if rhubarb would thrive in one? I'll have to check it out.
i

i started my rhubarb in a raised bed planter and had it there for a couple of years. I moved and took the rhubarb plant with me and its been here 10 years with hardly any maintenance but lots of rhubarb every year.
 
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