OK, so it’s been awhile.  I *have* been cooking though, I swear it.

My most recent attempts were very successful (eggrolls!) and moderately successful (Wonton Soup).

I’m giving you both recipes, because the eggrolls were so delicious, but the soup might be up your alley?  I was in the minority in not liking it, so there you go.  You’ve been warned.

• 2 green onions
• 1/4 lb lean ground beef
• 1/4 cup finely chopped celery
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon salt
• 1 dash pepper
• 12 -18 wonton skins
• 6 cups chicken broth
• 1/2 cup spinach or 1/2 cup bok choy, leaves halved lengthwise,shredded
• 1/4 cup shredded carrot

Reserve one green onion top for garnish; chop remaining green onions.  Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly.  Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square.   Lightly dampen edges of square with water.  Bring together corners; pinch to seal.  Set aside.

Bring broth to boil in large saucepan; reduce heat to medium.  Add 1/2 of wontons; simmer 4 minutes.  Remove cooked wontons with slotted spoon; keep warm.  Repeat with remaining wontons.  Cut reserved green onion top into thin diagonal slices.  Add to hot broth with spinach and carrot.  Place wonton in soup bowls.  Top with broth mixture.

Beef Spring Rolls

These. are. fantastic.