Egg Rolls No2

Ingredients

1 slice ginger - fresh, peeled, about 1 inc, h 1 clove garlic - large 1 tbsp sugar - plus 1-1/2 teaspoons 2 1/2 tsp salt 6 med. shrimp - about 1/4 pound, shel, led and devein 1 head cabbage - green, tough outer l, eaves removed (2 l 1 med. onion - cut into 1/4-inch dice 2 large celery ribs - cut into 1/4-inch dic, e 12 egg roll wrappers 1 egg - beaten 4 cup peanut oil - for deep frying 1 tbsp dry mustard - mixed with 1 tablespo, on cold water

Advertisements

Preparation
 
1. Fill a large saucepan with water. Add the ginger, garlic, sugar
and salt and bring to a boil over high heat. Add the shrimp and cook
until they curl and turn pink, about 1 minute. Discard the garlic and
ginger and, using a slotted spoon, transfer the shrimp to a sieve to
drain; let cool slightly, then cut in 1/4-inch dice. Set aside.

2. Bring the water in the saucepan back to a boil over high heat.
Halve, core and finely chop the cabbage. You should have 6 cups. Add
the cabbage, onion and celery to the water and cook until the cabbage
is bright green, about 1-1/2 minutes. Drain thoroughly in a colander
and set aside to cool slightly. Press down to extract any excess
water from the vegetables.

3. In a large bowl, combine the reserved shrimp and the barbecued
pork; season with salt to taste. Add the vegetables and mix well.
Divide the filling into
12 equal portions.

4. Place an egg roll wrapper on a work surface like a diamond, with
a tip facing you. Keep the remaining wrappers covered. Place one
portion of the filling in a horizontal line across the bottom third
of the wrapper, then fold the tip closest to you over the filling
toward the center. Lightly brush the side tips of the wrapper with
some of the beaten egg, then fold them into the center. Brush the
surface with egg and roll up the wrapper from the bottom. Brush the
top tip with egg; fold toward you to seal the cylinder. Repeat with
remaining wrappers and filling.

5. Heat a wok over high heat for 45 seconds. Add the peanut oil and
heat to 350F. Add 4 egg rolls to the wok and fry, turning frequently
with tongs or chopsticks, until golden brown, 4 to 5 minutes.
Transfer to a colander or large sieve set over a bowl to drain.
Repeat with the remaining egg rolls, 4 at a time. Serve immediately
with the mustard sauce.

Makes 12 egg rolls.

This is truly a creation of the Chinese-American restaurant. There is
no such thing as an egg roll in China. There are spring rolls,
delicate finger-size cylinders filled with bean sprouts, scallions,
shrimp and pork, encased in a paper-thin skin. Egg rolls on the
other hand are usually filled with a bewildering variety of
ingredients, mostly chopped cabbage. It is, however, possible to
create a fine egg roll such as the one here.

Recipe from Food & Wine, November, 1991.

 

 
Servings: 12

 

Eggplant Szechuan Style
Everyone loves this dish, even those who don t particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western m (Upload by user)

Eggroll Filling No2 Dxdg05a
1. In food processor combine pork, soy, scallions oysters, lemon juice and sherry, grind breifly 2.Heat vegtablbeoil in wok or fry pan, 3. Add pork mixture, onions, mushrooms, pepper, red pepper, stir fry 1 2 min, add pineapple and reserved liquid 4. Continue cooking 1 min 5 (Upload by user)

Eight Spiced Crispy Skinned Snapper In A Thai
Salt snapper and coat only meat side with spice mix. In a medium hot pan with canola oil, saute meat side first until brown then flip and roast in a 450 degree oven for 58 minutes. Be careful not to burn the skin. May have to flip over back to finish. Pull crispy skin off and b (Upload by user)

Elegant Asparagus Beef Roll With Teriyaki Sau
Preparation: ============ Cook the asparagus by boiling, steaming, stir frying or microwaving until it s tender. (The whole spear with the tough end cut off should be kept whole.) Steaming takes 2 to 3 minutes. Stir frying 1 to 2 and so on. Use whatever method you prefe (Upload by user)

Empress Chicken Wings
Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over mediu (Upload by user)

Empress Spinach Salad B1
Wash spinach carefully several times to get rid of all sand. Or buy pre washed & trimmed fresh spinach, give it a quick wash, and dry well. place spinach in a bowl, add pimientos, bacons & eggs. Combine oil & vinegar in second bowl. Add salt, pepper, garlic, anchovie (Upload by user)

Exotic Chinese Fruit Bowl B1
Prepare the fruit for eating by cutting into bite size pieces. Place the crushed ice in a shallow fruit bowl, pack and invert onto a colorful platter or silver tray. Carefully make indentations in the ice with your finger, put a toothpick in each piece of fruit and set in t (Upload by user)

Fajitas Stir Fry
Stack Tortillas, wrap in foil, and place in a 350 Degree F. oven until heated through, (about 15 minutes). Meanwhile, heat 1 Tbls of the oil in a wok or wide frying pan over high heat. Add a third of the beef and cook, stirring, until lightly browned, (about 2 minutes). (Upload by user)

Fan Chieh Nius Ruh B1
Slice meat against the grain 1/4" thin, and cut into 1" by 2" strips. Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in refrigerator. Cut green pepper and onion into 1" chunks; cut tomatoes into wedges and remove seeds. Heat oil in wok o (Upload by user)

Far Eastern Rice Loaf
Saute celery, onion and garlic in butter. Stir in remaining ingredients. Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1 serving.     strongServings: 1/strong   (Upload by user)

Fast With Five Korean Chicken
Trim off any fat and excess skin from chicken. In large skillet, heat 1 tb vegetable oil over medium high heat; cook chicken, turning 4 times, for about 10 minutes or until browned. Drain off fat. Whisk together soy sauce, 1/4 cup water, garlic and hot pepper f (Upload by user)
TAG: chicken, ,

Fiery Beef Stir Fry
Cut beef across grain into thin strips. Combine 1 Tb. each cornstarch and soy sauce with sugar and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp. cornstarch, vinegar and red pepper; set aside. Heat 1 Tb. (Upload by user)
TAG: sauce, minutes, ,

Fiery Thai Salsa
3 c cucumbers chopped seeded : peele 1 c green onion chopped 3/4 c radishes chopped 1/4 c fresh mint chopped 3 TB fresh ginger minced & : peeled 3 TB fresh lime juice 2 TB sugar 1 TB minced garlic 1 ts minced garlic 1 1/2 ts ses (Upload by user)
TAG: chopped, minced, fresh, ,

Fish Slices Peking Style
1. Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes. 2. Place dried mushrooms in warm water for 15 + minutes to soften. 3. Dredge marinated fish slices in cornstarch while heating oil in wok. 4. Deep fry fish slices until they ar (Upload by user)
TAG: slices, ,

Fish Stuffed Bean Curd
Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut tofu block crosswise in four equal slices, then cut each slice in half diagonally. Place in a colander and let drain for 15 minu (Upload by user)
TAG: minutes, towels, paper, stuffed, ,

Five Spice Baked Chicken
Place first four ingredients on foil with dull side down. Place chicken breast on top. Mix together remaining ingredients and pour over breast. Bake at 375 degrees for 45 to 50 minutes.     strongServings: 1/strong   (Upload by user)
TAG: chicken, ,