Whenever I make egg rolls I usually make a large batch about 40 at a time and freeze them, I deep fry them when I need some. Otherwise to make a few it’s just to much work. This recipe is pretty easy and full of flavor.
40 Egg Roll Wrappers
1/2 Head thinly sliced cabbage
1 large carrot grated
4-5 large white mushrooms grated
1/2 medium onion grated
2 celery sticks grated
1 green pepper grated
2 large chicken breasts sliced into thin strips
4 tablespoons garlic powder
3 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons oil
1/4 cup kikkoman soy sauce
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)
Start by sauteing cabbage with 1 tablespoon of soy sauce, until wilted, then peppers onions and 1 tablespoon of soy sauce, 3-4 minutes, do the same to carrots and celery, mushrooms and peppers saute each group of vegetables in a few teaspoons of oil and put in large mixing bowl.
Stir fry chicken with 1 tablespoon of soy sauce and mix in with vegetables in the mixing bowl.
Add garlic powder,oyster sauce, sugar sesame oil and ginger. Mix all ingredients very well.
Lay egg roll skin out on the table and fill with one tablespoon of filling cover with one corner, then bring in one side roll, bring in the other side and roll until the whole skin is used up. it should look like a rolled envelope. Enjoy with Chili Sauce. Make 40 Mini Egg rolls.
If you are trying to eat more vegetables this is a good way to start. Even if you don’t like beets give this soup a try. Save it for next day and it’s even better.
4 quarts water
8 oz meat pork
2 bay leaves
1/2 head thinly Sliced cabbage
4 cups peeled chopped potatoes into 1 inch squares
1/2 small onion chopped
8 small beets or 4 medium cooked peeled and grated
4 tablespoons Kraft Catalina dressing or tomato sauce
2 tablespoons sugar
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons apple cider vinegar
2 clover pressed garlic
3/4 Cup chopped fresh fill
Fill enough water to cover meat in pan and bring to a boil, pour out water and rinse meat and pan. Fill water add meat, bay leaf and onion bring to a simmer and simmer for 1 hour
While meat is simmering, saute grated beets, and tomato sauce for 5 minutes.
Add potatoes to the simmering stock, and cabbage and simmer until potatoes are soft 10-15 minutes add salt, pepper sugar, beet mixture and vinegar. Bring just to a simmer and turn off. add garlic and dill, close lid and let flavors blend about 30 minutes. Serve with sour cream.
* if you boil borscht it will be orange and not red.
This is the first time that I am experiencing with tomatillo, If you never had one you should try it. the flavor is sour that look like a green tomato without any juice inside. The outside is covered in dry husk and the tomatillo is quite sticky when husk is removed.
8 Cups beef stock
1 chicken breast with bone
5 Medium Tomatillos
1/2 small onion chopped
1 Celery stick chopped
1 small tomato chopped
2 cloves Garlic minced
1/4 cup red pepper diced
1 teaspoon cumin
1 teaspoon chili powder
1teaspoon black pepper
1 tablespoon sugar
1 14 oz black beans
Take large pot add stock, chicken breasts, cumin, chili, black pepper, and sugar and bring to a simmer. Let simmer for 25 minutes.
In large skillet add 2 tablespoons olive oil, onions, tomatillo, celery, and saute 10 minutes on medium low heat. add garlic, red pepper,and tomato. Saute another 5 Minutes
add vegetables from skillet into pot and simmer another 15-20 Minutes.
Remover chicken from pot dice into 1 inch chunks and put back into pot. Add corn and beans let simmer another 10 minutes.
Garnish with tortilla chips, cilantro and sour cream.
Makes six servings
Cherry tomatoes are the perfect size to pop right into your mouth, add basil and it gets better, add cream cheese and you have a perfect appetizer or snack on a perfect summer day.
6-8 Cherry tomatoes
4 oz cream cheese
1 tablespoon minced green onion
1 tablespoon minced basil leaves
a good pinch of salt
Soften cream cheese in microwave for twelve seconds so it’s easier to work with, mix in salt, basil, and onion.
Wash and slice cherry tomatoes in half, but not all they way through. Fill them with cream cheese filling and Enjoy.
Makes 6-8 Snackers