Today begins the year of the Rabbit in Chinese tradition. Chinese new year was a huge deal when we lived in Hawaii and Chinatown in NYC was fun, too. Here in Virginia, not so much. I’m hoping that I wrote it out correctly in my title ~ if not, someone will let me know I’m sure, LOL!.
Since I am just cooking for myself this week, I am not going all out as I usually do. I just made egg rolls and noodles ~ carbs are my friend!
In researching egg rolls to see if they were even a Chinese tradition, it seems there are many Asian countries that claim egg rolls as their own, including China. There are as many names for egg rolls as there are fillings to use. The recipe I use is really an Americanized version that I have tweaked a bit to make it easy and less meat-filled than some. The recipe was posted on Food.com by Charmie777 .
I have some other Asian inspired dishes here on my blog ~ Asian Recipes
3 tbsps vegetable oil
1 -2 tbsp sesame oil (I used 2 tbsps)
2 cups shredded cabbage or Chinese cabbage (I used cole slaw mix)
1/2 cup chopped green onions
8 ounces angel hair pasta
2 -4 tbsps soy sauce (I used more than 4 tbsps)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional) (I used the entire can)
Cook pasta according to package directions; drain.
Heat oil and sesame oil in skillet ~ I used my wok. Saute cabbage, green onion and bean sprouts (if using) for about 5 minutes. Add pasta and soy sauce (also chicken if desired) and heat through.
Makes 4-6 servings.
12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef) ~ I used about 1/3 lb of pork
2 tsps chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bags shredded cabbage and carrot coleslaw mix ~ I used about 2/3 of the bag, the whole bag is too much
4 green onions, sliced ~ I used the whole bunch, chopped
1 eggs, beaten with ~ I didn’t use this at all
1 teaspoon water
oil (for frying)
Brown pork with ginger and garlic in pan; drain any grease.
Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly.
Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point ~ I just use some water on finger. Finish rolling. Set aside and repeat with remaining filling.
Heat 2-3 inches oil in large frying pan to very hot (350ºF). Fry a few egg rolls in pan at a time, 2-3 minutes per side. Drain on paper towels.
Serve with your favorite sauce.
COOK’S NOTE: I have made these egg rolls earlier in the day and cooked them, let them cool, wrap, and put in the fridge. At dinnertime, I took them out and put them on a parchment paper lined sheet and baked them at 350º until heated through. Worked great!
Makes 12 egg rolls.