Category: egg rolls


I will not claim that tonight’s menu is in any way authentic, but it was certainly inspired by Asian flavors and cuisines. I love eggrolls (one of the few things that I deep-fry). As a stuffing I used ingredients I had on hand–ground pork, red peppers, cabbage, spring onions, a farm egg, and bean sprouts–and quickly stir-fried these with soy sauce, sherry, garlic, ginger, hot red pepper flakes, and sesame oil. After the filling is prepared, it’s far more simple to roll these up than most people might imagine. Served with a dipping sauce (or sauces), the rolls are perfectly satisfactory (for me) as the highlight of a main course as opposed to the appetizer status they usually constitute.

Egg rolls filled with pork and vegetables with sweet-and-sour sauce, Chinese mustard, and soy sauce for dipping
Brown rice
Steamed sugar snap peas

Dried pineapple rings

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Winter Vegetarian Stir-Fry

While stir-fry meals do involve quite a bit of advance chopping and dicing of ingredients, the actual cooking time is extremely quick. The vegetables I suggest here are easily available during the winter months and two things help elevate this above the ubiquitous stir-fry meal: first, a pinch of crushed red pepper flakes are tossed with the vegetables just before adding the sauce, and second, the sauce (while mostly traditional with its soy sauce-vegetable stock-cornstarch-ginger mixture), also includes freshly squeezed orange juice, which helps brighten the dish considerably.
    The egg rolls have nothing to do with traditional Asian cuisine but reflect a bit of a fusion idea. I stuff wonton wrappers with  cheese and olives! But these add a nice crispy compliment to the stir-fry meal.

Stir-fry of onions, celery, carrots, cremini mushrooms, broccoli florets, and snow peas with red pepper flakes, garlic, and Eddie’s stir-fry sauce
Steamed rice
Deep-fried baby egg rolls stuffed with goat cheese and olives

Tangerine ice cream and cookies

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