Oh, I know what you're thinking. Ramen? Dried ramen!?! That's not cooking! That's 30¢, broke-as-a-joke, college dorm food that insults dedicated ramen chefs making it fresh in Kyoto every day.
Hey! Stick with me here. I wanna go to Hokkaido for the fresh ramen as much as the next gal but even dried American ramen is better than no ramen.
Would you believe that I'd never had ramen until my husband, Michael Thompson, introduced me to it last year!? Yes, at the ripe old age of thirty-eight, I fell madly in love with Maruchan Ramen. It became my default, never-let-me-down comfort food for a quick breakfast, lunch, supper or a midnight snack.
But...something was missing. Even with the Oriental flavor packet, it hinted at greater things and I was determined that our ramen would be not just a quick, easy and cheap meal, but delicious, nutritious and satisfying as well.
"You should write about eggrolls," my step-daughter, Alysse, said, "I'd love to have your recipe."
And sleepless in Minnesota at 5 o'clock on a Sunday morning seems as good a time as any to oblige.
Are these "authentic" Chinese eggrolls? Authentic Vietnamese eggrolls?
Not on your tintype!
But they're a heckuva lot better than any cabbage-filled restaurant eggroll!
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