The past two days have been dreary here in Utah, but man, they were spectacular. Low 70s, clouds and some humidity-the kind where a cool, slightly damp breeze sweeps over your skin, just kissing it with a little moisture. When you're raised on the east coast and migrate to the mountain west, you generally love the no humidity thing, but every once in a while, it brings back a slight nostalgia for sticky, damp summers and frizzy hair. Today was one of those days for me. I wanted to sit next to my mom and snuggle with her on the couch while she played with my hair and we watched The Waltons together. All of this nostalgia and yearning for a day gone by got me to thinking about memories of the past few years-and all of a sudden, I remembered the first time I ever had a truly delicious eggroll.
I hated eggrolls until I was about 25. Seriously. They always had slimy, limp cabbage in them, and stunk of old socks. I always refused them on the rare Chinese food nights we had, and dreaded the stench that would waft out of the foil-lined bag as soon as my dad opened it. Ugh. Shudder. Then, my beautiful, sweet roommate, Stephanie, who has the most perfect, creamy, freckled skin and fiery red hair that you will ever see, convinced me to try her homemade eggrolls. How can you resist the wiles of someone with perfectly freckled skin and blazing red hair? The moment I bit into the hot shell packed with spicy sausage, crisp carrot and cabbage, and delicious seasonings, I was a convert. This recipe pays homage to Stephanie's, while still taking some liberties with seasoning and flavors. Thanks, you lovely girl, for making my life a little more complete.
