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Sunday, January 26, 2014

Egg Rolls

For many years we would celebrate Christmas at my Grandma’s with the entire White family. As the years passed and Grandma could no longer host such a large party, we started to have the party later towards the end of January to commemorate her birthday as well as the Chinese New Year. As our families began to grow, and life took hold, and Grandma’s passing…. This tradition was forgotten until recently, my cousin’s daughter, missing the tradition, decided that we needed to get together like we use to, so this weekend we celebrated what a great family, my Grandparents started so many years ago….  And the Chinese’s New Year.

We celebrate by having a pot luck dinner consisting of different dishes, my contribution was a recipe I received from a very dear friend, about 15 years ago, that has become a family favorite…. WARNING: This makes quite a few Egg Rolls, but they freeze and re-heat fantastically. My daughter love to pop a few in the Microwave after school for a snack, and as a Mom who am I to object when she chooses a healthy treat like these….  

Egg Rolls
4 pkgs. Egg Roll Wraps (found in the Produce Dept.)(5”x 5”)
4 Celery stocks
1/3 lb. Bean Sprouts
4 medium Onions
2 medium heads of Cabbage
½ lb. Carrots
4 C. Ground meat (Beef, Chicken, Pork, Turkey, or Shrimp)
2 Cans of whole Water Chestnuts

Shred: Cabbage, Celery, Carrots, Onions and Water Chestnuts, into a LARGE bowl.
Brown the meat of your choice…. Drain well.

Add the Seasoning:
½ tsp Pepper
½ - 1 tsp Garlic
½ tsp Salt
¼ tsp MSG (optional)
1 tsp salt
¼ -1/2 tsp Chili Powder
¼ C Soy Sauce

Mix together, (I find it easier to use my hands than a spoon, to mix it thoroughly).
Mixture should be moist, squeeze a handful if it drips, it good, if not add just a tiny bit of water.
Follow the instructions on the package of egg roll wraps for wrapping, and cooking. You can either fry or bake.
For Dipping, you could use a Sweet & Sour Sauce, Ranch dressing, or Barbecue sauce…. My favorite is hot Chinese mustard with a side of ketchup.

For the Super bowl next week, I planning on making

Southwest egg rolls
2 skinless chicken breast
¼ C Minced red bell pepper
¼ C Minced onions
2/3 C Corn (frozen)
½ C Black Beans – Rinsed and Drained
¼ C diced Jalapeno peppers
1 Tbsp minced Fresh Parsley
1 tsp Cumin
1 tsp Chili powder
¾ tsp salt
¾ C Colby Jack Cheese
10 flour tortilla

In a medium saucepan over medium heat, cook chicken in a tablespoon of olive oil - approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Add another 1 tablespoon olive oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

For Dipping….

1 Smashed, fresh avocado
½ C Mayo
½ C Sour cream
2 Tbsp buttermilk
3 tsp white vinegar
¼ tsp Salt
¼ tsp dried parsley
¼ tsp onion powder
1/8 tsp dill weed
1/8 garlic powder
1/8 pepper
Mix and chill for 30 minutes.

I guess you could say I’m on a bit of an egg roll kick lately…. Hope y’all enjoy.
Have fun cookin’

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