Saturday, January 24, 2009

Another great idea from Shelley

Shelley wrote, "Tonight I made a great dressing for our salad.
I had a little bit of Orange marmalade left so I added balsamic vinegar and oil mixed it all together and put over mixed lettuce with baby tomatoes cut in half and segments of fresh mandarin oranges. Yum Yum!"

Shell, you are so creative! This sounds great. I bet Orange marmalade and vinegar would also make a great sauce for egg rolls. Maybe add a little chile to it? Chinese New Years is next week.

EGG Rolls
1 lb ground beef, pork, chicken or 1 pkg of firm tofu, crumbled
1 tsp minced ginger
2 cups finely chopped cabbage
1/4 lb bean sprouts
1/2 cup shredded carrot
2 TBSP oyster sauce
3 green onions, finely chopped
1 pkg egg roll wrappers
vegetable oil for frying
Stir-fry meat or tofu and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool. Use 2 tbsp filling for each egg roll. place filling diagonally on wrapper, fold corner over filling; roll snugly half-way to cover filling, fold up both sides snugly against filling; moisten edges of last flap, roll over flap to seal; lay flap-side down until read to cook. Deep-fry at 350 degrees a few at a time, turning occassionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm.
You can also added some minced garlic to the filling and fried the egg rolls in about 1 inch of oil rather than deep fry. They were fabulous!

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