It's fortunate that gardening people eat every day
Here's what we do with cilantro early in the season -- eggrolls!
Deep fat frying is probably not the best but I may as well confess that we had eggrolls this week. The meat can just be boiled before it goes in the food processor with the eggs, green onions and cilantro, salt & pepper. DW does the spooning and rolling. I'm excellent
at turning a block of near-frozen spring roll wrappers 360Â° while peeling off a single, micro-thin sheet! Can use digitS' on either hand, on either side of the frozen block ...
DW uses a beaten egg to glue the sheet in place after she has loaded it with the filling. We both use the tongs to poke and prod the eggrolls in the cooking oil until they are brown and crispy. Then, they go in a colander to drip on paper towels. The kitchen smells wonderful!
Oh! We don't use the dry wrappers you soak first in water. I don't know how that would work for frying. We have been making eggrolls for years but haven't ventured too far from our simple approach. We spent the afternoon eating eggrolls and have a nice full bag of them in the freezer.
We are each other's harvest; we are each other's business; we are each other's magnitude and bond. ~ Gwendolyn Brooks