Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers.
And the colors of red and green continue…
Issues I tell ya.
SO, you know what I still continue to find incredibly uncomfortable after two+ years? Telling people about what it is I do. It’s like “Oh hey, I write a food blog and I spend all day cooking. Yes, all day.” It’s the weirdest most awkward thing.
What is even worse is when my mom tells people…in front of me. It’s typical mom stuff that all teenagers dread. Only thing is, I am no longer a teen (WHAT?? how is this possible?) and it still gets me every time. But really, my mom is the worst of the worst. I mean, she’s the best, but she is also the best at talking about her kids, and oh my gosh, I am so embarrassed about it. My little brother, he loves it. Me? Not so much. I don’t care how much success I have (or don’t have…she tends to exaggerate things) I am just not into people talking me up or talking about me period. PLUS, you just get these blank stairs like. “huh, you write a food blog? And that’s all you do? Can we trade places?”.
Maybe someday I will come up with a none awkward way to inform people of what I do, but at my current age of twenty-one my shyness and insecurities still shine through.
So basically, I am an awkward mess when talking about um, me. Fun, right?
The only reason I bring this all up is because Asher had a new friend over the other day and the kids dad got the low down from my mom. Uncomfortable. My cheeks were redder than Santa’s coat. You see, I am still a kid at heart in some ways.
Also, you’ll know I am feeling nervous/embarrassed immediately. I have cheeks that flush at a moment’s notice. It’s quite a talent actually.
And now that we have all realized what a basket case I am, let me tell you about some egg rolls with sweet chile pomegranate sauce – before I completely lose you all!
If you have never made homemade egg rolls, now is the time to do so. There is something about December that makes me think Chinese food and I have this feeling I am not alone. Again, I have no idea why I have this feeling, but I do. It seems that I like to make egg rolls in December. I did it last year and I am pretty sure I did it the year before too. This year though, I put my own spin on them. Typical me, I can’t let anything be.
Please do not get freaked out that I put brussels sprouts in these instead of cabbage. See, brussels sprouts are really just mini cabbages, but with more flavor. Flavor I personally cannot get enough of. So good.
I kind of added a ton of mushrooms too because lately I’ve been addicted to those as well. I guess these are good things to be addicted to. Health food.
AND you can either fry or bake these. I fried them because I am turning into a frier (SCARY). Don’t know why, but I am into it lately. BUT baked are just as delicious. AND you can also use leftover turkey for these instead of the chicken. Just toss the cooked turkey with the marinade ingredients and cook in a skillet until caramelized. I actually did this on Thanksgiving. Worked awesome!
You can’t make these though without the sauce. The sauce is so good. You really do need it, you do, you do. It’s spicy, but the sweetness of the pomegranates balances all the spiciness. Oh, and the pomegranates. These are actually a SERIOUS addiction. I still have more recipes coming your way involving pomegranates. Don’t get sick of them. Please, please, please.
And ok, aren’t these the perfect holiday appetizer/snack/dinner? I love the colors and the flavors keep you coming back for more. Pretty sure this is another recipe I will be making when the family arrives for Christmas…which is in T-minus ten (I need to Christmas shop! Santa shouldn’t be the only one with elves. Really!)
Thinking these will be the perfect “late-night everyone’s maybe had a few drinks (except me because I am so lame and still haven’t even used my new ID at the liquor store yet), let’s talk all night and eat up all the egg rolls with extra dipping sauce” kind of recipe. Yup, perfect for that. I can already see my cousins Abby + Maggie smiling and getting excited.
It’s gonna be good.
Oh, and if I could keep your attention for hours, I’d tell you this ridiculous story about the day I made these, but maybe I will save that for tomorrow.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
In the meantime, you should totally make these.
Hi! I was wondering if you can prep these ahead of time before frying, like a day ahead possibly? Or will they get soggy?
I think that is totally fine for you to do, just keep them in the fridge:) I hope you love the recipe, please let me know if you give it a try! xT
Hello, i am making this recipe for a cooking competition for Hind’s Community College. I just wanted to ask a few questions before i made your recipe. 1. Is the Chinese 5 Spice completely necessary. Most of the time the only reason you would need 5 spice is to make a stir fry. This recipe while looks appealing may have a few more complications. Especially with the overall texture of the sauce. When cooking a sauce like this it is better to have a thickened sauce so that it will stick to the egg roll or whatever you might be making. I would probably add some sort of thick substance and let it simmer so that the sauce would be more thick so the consumer wouldn’t have to dip their food multiple times to get enough of the sauce so they could taste it. Please feel free to contact me if any of my questions could be answered.
The Chinese 5 spice adds a lot of flavor here so I would recommend using it. Sorry, I am not sure what your question is with the sauce, but I would follow the recipe as is:) I hope you love it! xTieghan
I have made the egg rolls and froze for Christmas Eve. Can I make the sweet Chile sauce the day before? And do you serve it warm or room temperature?
Sure you can do that, I like to serve warm. I hope you love the recipe! xTieghan
Hello! What is the correct measurement for the Chinese Five Spice? Thank you!
You can use 1/4-1/2 teaspoon of Chinese Five spice. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I baked them brushed with Olive oil.
You are so talented. Can’t wait o try more of your recipes.
Thank you so much! You’re so sweet!
Hi ! We put up a list of the TOP 100 best Christmas recipes for 2015. Your recipe was also included on this list. Go check it out at: http://ohmydish.com/100-best-christmas-recipes-2015/ Greetings, Veronique and Marco from ohmydish.com
Made these tonight and they were SO GOOD!!! We ended up putting them into flour tortillas instead of egg rolls since it was one less step for us but the chicken mixture was so intensely flavorful, and then we added the sauce on top… YUM!! Added a bit of rice to the tacos to extend the meal a bit and it was phenomenal. Will make again. Thank you for such an incredible recipe!
SO happy you loved them, THANKS!
I love your site and your recipes, but I wanted to take a moment to comment on the advertisements. While I understand that you are attempting to make a profit from your site, you should be aware that the advertisements are actually interfering with my ability to utilize your site. There are a total of NINE ads running on this single page, and four of those are animated and/or constantly cycling through pics. This had lagged my one-year-old computer up, and made it almost impossible for me to enjoy the site without frustration. Thought you would want to know how much this is frustrating me, as a patron of your site.