Here’s a recipe to top off the month-long celebration of Octoberfest, as we transition over to Halloween (expect more of that theme in the upcoming posts). This is a simple, but tasty and hearty recipe I concocted. Although I usually use ground breakfast sausage for this recipe, I decided to make some changes and they turned out just right. Continue reading
This ground beef recipe is a filling for egg rolls. Let’s start with the wrappers.
There are different types of egg roll wrappers. There are thick ones made of wheat that tend to overpower the filling and there are paper thin ones like rice paper or lumpia (loom-pyah) wrappers, both of which are found in Asian grocery stores. You can also use phyllo dough if you wish, but you would bake rather than fry them. The one type typically found in regular grocery stores is made of wheat. Whichever you prefer, the ideal taste I find is one with thin wrapper so the filling is the dominant texture and flavor rather than the wrapper. Continue reading