Today I'm mixing up a batch of egg rolls thanks to the Chinese Cooking Class recipes my daughter received. I can't wait to see how they taste. They look so yummy and are beginning to smell so delish! I'll mix up a simple batch of rice to go along with these for dinner this evening.
(this is not my photo)
Egg Rolls
Combine 1 tsp cornstarch, 1 tsp wine, 1/4 tsp salt with 1/2 cup pork, chicken or beef. Stir fry mixture in 4 tbsp oil until brown, remove and drain.
Shred 1/2 cup carrot, 1 cup celery, 4 cups cabbage and cook 10 seconds in boiling water.
Drain veggies and mix with meat and 1 tbsp sugar, 1 tsp salt, 1 tsp sesame oil and 1/4 tsp pepper.
Divide mixture and place in egg rolls, fold, seal end flap with egg white.
Deep fry egg rolls in preheated peanut or vegi oil for 4 mins, till golden brown.
Remove and drain.
Sauce: 2 tbsp soy sauce, 2 tbsp white vinegar, 1 tsp shredded ginger root.
The girls are enjoying the sun on the trampoline in between studying. I am thinking about taking an afternoon walk to enjoy all the sun God has blessed us with today.
Thank you Lord for sunshine! What a gift!
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