Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Wednesday, April 20, 2011

Baked Egg Rolls

This recipe is at the request of my sister, Angelina.  One of my favorite memories is making egg rolls in her kitchen.

Servings:  8-10 egg rolls
Time:  Prep: 20     Cook: 20
Hardware:   Measuring spoons and cups, a cutting board and knives, a skillet or wok, a wooden spoon, a can opener, 3 bowls, a pastry brush, foil, a baking sheet

Healthy veggies all rolled up in a crispy crunch

  • 3 cups shredded cabbage
  • 1 medium shredded carrot (about ½ cup)
  • 2 garlic cloves
  • 1 green onion
  • 1 tablespoon pickled ginger
  • 1 tablespoon olive oil
  • 1 tablespoon + ½ teaspoon sesame oil
  • 3 tablespoons of soy sauce
  • ½ teaspoon fish sauce (optional)
  • 2 teaspoons cornstarch
  • ½ teaspoon sugar
  • 1-4 oz can of baby shrimp (I use Geisha)
  • Egg roll wrappers (I use Nasoya)
  • 1 egg
  • Cooking spray

Crunchy veggies!

  1. Wash and shred the cabbage and carrot. Wash the green onion and slice it as thin as you possibly can. Chop the garlic and the pickled ginger.
  2. Drain the shrimp.  While holding the lid in place, rinse with clean water and drain again.  Set aside.
  3. Heat the olive oil and one tablespoon of the sesame oil in the skillet over medium high.
  4. Sauté the ginger and garlic for about 30 seconds.
  5. Add the green onions, carrots, and cabbage and sauté over medium high heat for 4-5 minutes.
  6. In a bowl, combine the soy sauce, fish sauce, cornstarch, and sugar. Stir until the cornstarch dissolves.
  7. Add the liquid to the cabbage mixture. Add the other ½ teaspoon of sesame oil.  Stir until everything is coated and the liquid mixture thickens.  Sauté until the vegetables are soft, but not soggy about 2-3 minutes.
  8. Place the cabbage mixture in a bowl and allow it to cool.
  9. Fold in the drained shrimp.
  10. Pre-heat the oven to 400°.  Line the sheet with foil and spray the foil with cooking spray.
  11. Work with 1 wrapper at a time.  Keep the other wrappers in their container or they will dry out.
  12. Place the egg in the bowl and beat it.
  13. Place the wrapper with one corner closest to you as if you were looking at a diamond.
  14. Brush the wrapper with egg making sure to cover the edges.
  15. Place 1-2 tablespoons of the cabbage mixture in the center of the wrapper. Spread out so that the filling isn’t a big lump in the middle.
  16. Fold the corner closest to you over the filling. Tuck the wrapper in around the filling.
  17. Fold both corners over the filling as if you were making an envelope.
  18. Snuggly roll the egg roll up until it is closed. Be careful not to tear the wrapper.
  19. Press the edges to make sure it is sealed.
  20. Place the egg roll on the foil covered sheet.
  21. Continue making egg rolls until you have used all the filling.
  22. Spray all the egg rolls with cooking spray.
  23. Bake for 10 minutes.
Step 13
Step 15

Step 16
Step 17

Step 18

Offer your guests mustard sauce, hoisin sauce, sweet and sour sauce, and soy sauce for dipping.

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