Friday's Here!!!

[Alhamdulillah 0]

I have the recipe on my multiply page. This is the direct link to it http://veiledprincess.multiply.com/reviews/item/10

Thankyou so much. I looked at the recipe and it doesn't look too hard. I am already planning when I can try it!

It's not really hard..... it's mostly just time consuming but well worth the effort. The great thing about them is that you can add or omit things to your liking. Some ppl use other meat besides ground beef.... The Vietnames way is with ground pork but since I don't eat port I use beef instead. I've also tried it with ground turkey and it's good too but the turkey cooks a little too quickly for me.

You could also put peppers in if you like spicy foods (I don't) and could even experiment with different flavors really.

I've tried to make the ME/NA version of eggrolls (samoosa or samboosa) but I butchered that pretty badly. It was a really great recipe too found here (I added a little ground chicken that the recipe doesn't call for) but when I fried them the middles burned out of every one of them! I even tried frying them on low and they still burned right through the middle Needless to say, we had empty samboosa shells with dinner that night because we don't waste food in my house

I also can't, for the life of me, figure out how they get the samboosa to be so thick and soft after frying because my eggrolls and my failed attempt at samboosa are both crispy. I tried baking some once to see if that did the trick.... it didn't.

[Jenn! 918]

I also can't, for the life of me, figure out how they get the samboosa to be so thick and soft after frying because my eggrolls and my failed attempt at samboosa are both crispy. I tried baking some once to see if that did the trick.... it didn't.

I would try double-wrapping them.

[Alhamdulillah 0]

I also can't, for the life of me, figure out how they get the samboosa to be so thick and soft after frying because my eggrolls and my failed attempt at samboosa are both crispy. I tried baking some once to see if that did the trick.... it didn't.

I would try double-wrapping them.

Now there's an idea!! Seems really obvious too.... I should have thought of that lol

[S and S 12]

I have the recipe on my multiply page. This is the direct link to it http://veiledprincess.multiply.com/reviews/item/10

Thankyou so much. I looked at the recipe and it doesn't look too hard. I am already planning when I can try it!

It's not really hard..... it's mostly just time consuming but well worth the effort. The great thing about them is that you can add or omit things to your liking. Some ppl use other meat besides ground beef.... The Vietnames way is with ground pork but since I don't eat port I use beef instead. I've also tried it with ground turkey and it's good too but the turkey cooks a little too quickly for me.

You could also put peppers in if you like spicy foods (I don't) and could even experiment with different flavors really.

I've tried to make the ME/NA version of eggrolls (samoosa or samboosa) but I butchered that pretty badly. It was a really great recipe too found here (I added a little ground chicken that the recipe doesn't call for) but when I fried them the middles burned out of every one of them! I even tried frying them on low and they still burned right through the middle Needless to say, we had empty samboosa shells with dinner that night because we don't waste food in my house

I also can't, for the life of me, figure out how they get the samboosa to be so thick and soft after frying because my eggrolls and my failed attempt at samboosa are both crispy. I tried baking some once to see if that did the trick.... it didn't.

I think I'll try them your way first to see how they are (and leave out the stuff you leave out). After that I can always modify them if I want. Thanks again!

[Dr. A ♥ O 203]

Is it Caturday yet?

[S and S 12]

Is it Caturday yet?

It is in my time zone. Are you gonna start it?

[Dr. A ♥ O 203]

U go ahead. If I do it will be a *hiccup* coz I got a half hr left @least.

[S and S 12]

U go ahead. If I do it will be a *hiccup* coz I got a half hr left @least.

lol, okay, I got you!

[Dr. A ♥ O 203]

[Nasturtium 500]

I also can't, for the life of me, figure out how they get the samboosa to be so thick and soft after frying because my eggrolls and my failed attempt at samboosa are both crispy. I tried baking some once to see if that did the trick.... it didn't.

I would try double-wrapping them.

Now there's an idea!! Seems really obvious too.... I should have thought of that lol

Did you oil them before baking? If I make vegetable wraps using giant wonton pasta sheets, I brush them in olive oil and then bake them. If I pull them out before crispy, they are very soft.

[mybackpages 0]

are eggrolls easy to make? I wish I knew how to make them! I could probably be eating them a few times a week! I need to also know how to chop up parsley really good for tabouleh... everytime I try it seems like im going to add 1/4 finger to the dish

relatively easy, though your first few batch will likely look a little wonky. it takes practice to learn to fold them correctly with just the right amount of filling. BUT no matter how they look, they will be much healthier than what you get when you eat out.

[Alhamdulillah 0]

I also can't, for the life of me, figure out how they get the samboosa to be so thick and soft after frying because my eggrolls and my failed attempt at samboosa are both crispy. I tried baking some once to see if that did the trick.... it didn't.

I would try double-wrapping them.

Now there's an idea!! Seems really obvious too.... I should have thought of that lol

Did you oil them before baking? If I make vegetable wraps using giant wonton pasta sheets, I brush them in olive oil and then bake them. If I pull them out before crispy, they are very soft.

No, I haven't tried that either. I just found out that someone else is bringing samboosa today so I'm going to ask her how she makes it

I think I'll try them your way first to see how they are (and leave out the stuff you leave out). After that I can always modify them if I want. Thanks again!

Ok, but keep in mind that the stuff I leave out is good.... I only leave it out because my hubby doesn't like it lol. The noodles give them more of a filling so you get more with less meat and the fish sauce gives it a unique flavor (it just has a fishy smell that my hubby can't stand). I haven't figured out why he doesn't like the dried mushrooms because he likes mushrooms.... I guess because it's dried so it looks weird.

[S and S 12]

I also can't, for the life of me, figure out how they get the samboosa to be so thick and soft after frying because my eggrolls and my failed attempt at samboosa are both crispy. I tried baking some once to see if that did the trick.... it didn't.

I would try double-wrapping them.

Now there's an idea!! Seems really obvious too.... I should have thought of that lol

Did you oil them before baking? If I make vegetable wraps using giant wonton pasta sheets, I brush them in olive oil and then bake them. If I pull them out before crispy, they are very soft.

No, I haven't tried that either. I just found out that someone else is bringing samboosa today so I'm going to ask her how she makes it

I think I'll try them your way first to see how they are (and leave out the stuff you leave out). After that I can always modify them if I want. Thanks again!

Ok, but keep in mind that the stuff I leave out is good.... I only leave it out because my hubby doesn't like it lol. The noodles give them more of a filling so you get more with less meat and the fish sauce gives it a unique flavor (it just has a fishy smell that my hubby can't stand). I haven't figured out why he doesn't like the dried mushrooms because he likes mushrooms.... I guess because it's dried so it looks weird.

Well, I'm not a big fan of mushroom so I don't even know where you would find them. As for the fish sauce, I haven't noticed one of those stores where you could buy it. I may look around though. I haven't lived in this area that long so many things still escape me.