Egg Rolls

Growing up, I didn't have the opportunity to experience many culturally diversed foods.  As an adult, I became brave enough to try foods that, to me, were very different from the American, southern cooking I was accustomed too.  The first time I made my own egg rolls, I expected a complete failure, however, they turned out better than expected.  Egg rolls really are not difficult to make.  I have a Vita-mix that chops the veggies very quickly.  Even with chopping by hand, these egg rolls can be ready in about 30 minutes. Of all the recipes I've tried, I like this one the best.  I hope you will too.

Egg Rolls

  • 4 TBSP vegetable oil
  • 2 tsp grated fresh ginger
  • 4 cloves garlic, finely chopped
  • 4 scallions, sliced thinly
  • 2 carrots, chopped
  • 2 cups Napa cabbage, shredded
  • 1/2 cup vegetable broth
  • 4 TBSP soy sauce
  • 2 TBSP sugar
  • 3 TBSP sesame oil
  • 15 egg roll wrappers
  • 20 shrimps, cooked and minced (optional)

Directions:

  1. In a wok or skillet, stir-fry the ginger and garlic in 2 TBSP of oil until fragrant.  Add scallions, carrots, and red peppers and stir-fry over high heat for 2 minutes. 
  2. In a bowl, combine the broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.  Fold in shrimp, if using. 
  3. Fill and roll the egg roll wrappers, using 2 generous TBSP of filling for each roll.  Working with 1 wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 TBSP of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top of the corner with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.  Press to seal, set aside, and continue with the remaining ingredients. 
  4. In a skillet set over med-high heat, heat remaining oil and sauté the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat.

Dipping sauce:

  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 TBSP honey
  • 1-2 tsp sesame oil
  • pinch of red pepper flakes

Fried Rice

This is as close to take-out fried rice as I have tasted.  What I like about this recipe is it is not necessary use cooked, cooled rice like so many other recipes call for. Feel free to add chicken, pork, or shrimp.

Fried Rice

  • 2 cups rice
  • 4 tsp soy sauce
  • 1 tsp cornstarch
  • 2 TBSP hoisin sauce
  • 2 TBSP rice wine vinegar
  • 2 TBSP fresh lime juice
  • 1 tsp chili paste with garlic
  • 2 TBSP canola oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup chopped white onion
  • 1 tsp grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped green onions 

Directions:

  1. Place 2 cups of rice in a pot with 4 cups water.  Bring to a boil, lower heat and cook until all liquid is absorbed, about 25 minutes.
  2. Combine soy sauce, hoisin sauce, and next 3 ingredients (through chili paste) in a small bowl.
  3. Add 1 tablespoon oil. Add white onion, ginger, and garlic.  Cook 2 minutes or until fragrant.  Add cooked rice, cook 1 minute.  Add peas; cook 1 minute. 
  4. Push rice mixture to the side of the wok and add eggs to open side.  Cook 45 seconds, stirring constantly; stir eggs into rest of rice mixture.  Add sauce mixture and cook an additional 2 minutes.
  5. Remove from heat and add green onions.

Salmon Cakes

Rich in omega-3, canned salmon is a good choice for a quick dinner.  In this recipe, diced scallions and red bell pepper provide flavor and color.  Serve with Scalloped Potatos and Carrots and Smokey Three Bean Bake.

Salmon Cakes

  • 1 (14.75 ounce) can wild caught pink salmon, drained
  • 2/3 cup breadcrumbs
  • 2 tsp no-salt added seasoning
  • 1/3 cup finely chopped red bell pepper
  • 4 scallions finely chopped
  • 1/4 cup finely chopped parsley
  • 2 TBSP mayonnaise
  • 1 TBSP prepared mustard
  • dash of salt and pepper
  • 1 egg
  • oil for frying

Directions:

  1. In a large bowl, break up salmon into small pieces, discarding any pieces of skin and bone.
  2. Gently fold in 2/3 cup breadcrumbs, seasoning, pepper, onions, parsley, salt and pepper, mayonnaise, mustard, and egg until combined.
  3. Shape into 6-8 patties.
  4. Add 2 TBSP oil to skillet and fry on medium heat for approximately 3-4 minutes on each side.  
  5. Transfer to a plate lined with paper towels.