BAKED SHRIMP EGG ROLLS

Do not be intimidated by this recipe. It's so easy a child can and has done it! Egg rolls taste almost as good baked as they do deep fried and so much better for you, but of course you can deep fry them as well (they turn out very light and crispy).

7" square egg roll wrappers

In a large skillet over medium heat, heat 1 TB canola oil and saute the following ingredients for 2 minutes:

2 cups shredded Napa cabbage (see *Note)
3/4 cup carrot, finely shredded
3 green onions, minced
1 tsp garlic, minced
1/2 tsp toasted sesame oil
1 tsp hot chili sauce, or to taste
2 tsp fresh ginger, grated
2 TB oyster sauce
1-1/2 cups cooked chopped shrimp (Optional)
After sauteing, place mixture in a strainer and drain very well.

Set up your "wrapping station":
Fill a small bowl with water with which to moisten the wrappers
Place the wrapper with one pointed end facing you.  Place approximately 1-1/2 TB of the filling across the lower center and fold into an envelope as follows:
Fold the bottom point over the filling to the center.
Bring the left and right points to the center so it forms an "envelope" shape.
Moisten the "upper triangle edges" with water.
Roll tightly from the bottom to the top point.
Place seam side down on oiled baking sheet.

Cover with a damp towel while preparing the remaining rolls. 
Always keep the wrappers yet to be rolled covered with a damp towel also.

At this point the baking sheet can be placed in the freezer for about 2 hours until the egg rolls are frozen through. Then remove them and store in a freezer safe bag. 

If you are cooking them right away, preheat the oven to 400. 
Brush or spray the egg rolls with cooking oil on both sides*. Bake for 20 minutes, turning after 10 minutes. If baking from frozen use the same temperature and bake about 5 minutes longer. 


*Notes:
These are equally good with or without shrimp
I have used regular cabbage shredded very thinly and I have used packaged shredded coleslaw mix, chopped--both work equally well.

Use the spray oil sparingly or they will be greasy. 

PORK WON TONS

Makes approximately 35-40
The advantages to making your own won tons are: you can make as many or few as you want - whenever you want. You know exactly what you're eating--no chemicals like the supermarket brands; it's far less expensive and you don't have to leave the house.  Not to mention how impressed your friends will be.  I think this would be great fun for the kids to try, too.  
You can buy ready ground pork, but I prefer to grind up pork tenderloin in my food processor.Time wise, this process takes about 1 hour.  

You will need one package of Won Ton Wrappers but you will not use them all. Check out my recipe for Apple Cinnamon Won Tons. Or, if you "Google" Won Ton Wrappers" you'll find other ways you can use them.  

Process:
1/2 cup finely chopped Napa or Savoy cabbage 
1/2 Tsp salt.  
Take the salt and sprinkle it over the cabbage, mixing it in and leaving it to "weep" for 10 minutes.  Then place the cabbage in a double layer of paper towels or small cloth napkin and squeeze out all the water.  Place in a medium size bowl. 

Combine the following ingredients with the cabbage in the medium bowl, and mix together until well incorporated:

6 oz ground Pork 
3 Green Onions, chopped fine
1 TBsp Fresh Ginger, peeled and chopped fine or grated
1 Tsp Soy Sauce (low sodium)
1 Tsp toasted Sesame Oil

Set up your won ton making "station":
Fill a small bowl with water.
Lightly spray a baking sheet or platter large enough to hold the finished won tons.

Working with one wrapper at a time, and keeping the remaining won tons covered with a damp cloth:
Spoon about one rounded teaspoon on to the middle of the wrapper.  
Dip your finger in the water bowl and moisten the two adjacent edges. Make a triangle by folding the wrapper in half over the filling.  Make sure the ends meet evenly and press the edges to seal. Then bring the two sides together by moistening the tip with water. 

As you can see in the finished picture above, some of the won tons look a little different. I have found that it really doesn't matter how they look, only that the filling will not escape. Check the back of the won ton wrapper package for more detailed instructions.

If you won't be using them right away, place the won tons on the baking sheet into the freezer until rock hard (about 2 hours). Place them in a freezer grade plastic bag. Voila! Nice to have some "fast food" when you feel the urge for take out!  

Cook won tons in gently boiling water for 3-5 minutes. Using either home made chicken stock or purchased-- season with finely chopped green onions and a few small slices of fresh ginger and a touch of soy sauce--simmer gently for about 15 minutes. Place won tons in soup bowls and pour over broth. 

FRESH SPRING ROLLS with THAI DIPPING SAUCE

A great idea for a light lunch.  Great Asian flavors.

THAI DIPPING SAUCE
4 Tsp Fish Sauce
1/4 Cup Water
2 Tbsp Lime Juice
1 Garlic clove, minced
2 Tbsp Sugar
1/2 Tsp Chili garlic Sauce
Whisk all ingredients together and serve with Spring Rolls.
To make ahead refrigerate up to 2 days; season with additional lime juice to taste before serving.

SPRING ROLLS
1 Tbsp Fresh Lime Juice
1/2 Tbsp Fish Sauce
1/2 Tsp Sugar
1 Carrot, peeled and shredded
1 Jalapeno Chile, minced
1 Cucumber (8 oz) halved lengthwise and seeded and cut into matchsticks
8 (8 inch) round Rice paper wrappers
1/2 Cup fresh Mint Leaves, torn into pieces
1/2 Cup fresh Cilantro Leaves
1/2 Cup fresh Spinach Leaves
1 Scallion, sliced thin (optional)
1/2 # Cooked Shrimp, (medium) halved lengthwise

Whisk lime juice, fish sauce and sugar until sugar dissolves. Divide the lime juice mixture in half and toss with  the carrot and Jalapeno in one bowl and cucumber in another. Spread a clean damp towel on the counter.

Fill a pie plate with 1" of room temperature water.  Working with 1 rice paper wrapper at a time, immerse it in the water until just pliable, about 2 minutes. Then transfer it to the towel.

Sprinkle each rice paper wrapper with about 6 torn mint leaves, 6 torn cilantro leaves and a few spinach leaves.  Add about 5 cucumber pieces horizontally on the wrapper and top with one tablespoon of the carrot mixture. Add scallions if using. Top with 2-3 shrimp halves. Adjust these ingredients to your particular taste.

Roll the rice wrappers up around the filling into a spring roll, transfer them to a large serving platter and cover with another clean, damp kitchen towel.  Slice each in half on the diagonal and serve with sauce.

To make ahead: Do not slice rolls in half.  Store in refrigerator up to 4 hours covered with the damp towel and slice in half before serving.

EGG FOO YUNG

This is a quick lunch. Or for dinner with soup and egg rolls.  Believe it or not, the cookbook I adapted this from is falling apart and none of the remaining pages identify either the name or author. But it has some really authentic recipes. 

8 oz  Beansprouts, washed and drained
1 Cup cooked Shrimp, chopped coarsely
1/3 Cup Green Onions, chopped fine
3/4 Cup Celery, chopped fine
1/4 tsp Garlic powder
1/4 tsp Salt
1/8 tsp Pepper
4 large Eggs

Combine all ingredients together well, making sure the egg is well distributed.

Lightly spray a 12" non-stick skillet or wok with cooking oil. 

When skillet is hot, over medium heat add the egg mixture and spread it out, making sure shrimp are distributed evenly.  Fry until golden brown (approximately 4 minutes) per side over medium heat.

In order to cook the top side, with a heat proof teflon spatula divide the pancake into 4 pieces.  Turn each piece individually and cook for approximately 3-4 minutes until eggs are cooked through and bottom is lightly browned. Serve hot with Brown Sauce.

Brown Sauce:
1-1/2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon distilled white vinegar
1 tablespoon soy sauce

In a small saucepan over medium low heat, whisk all ingredients together and cook until mixture starts to simmer and thicken (about 5 minutes).  Sauce will be glossy and coat the back of a spoon.   

BAKED BBQ PORK BUNS (CHAR SIU BAO)

OK, I hear you saying, "those yummy-looking buns will take all day in the kitchen!" But actually it will take 3 days. Hah!  You marinate on the first day, make the filling on the second day and on the third day make the dough and eat them.  A minimal amount of work on each day is all that is required.  The credit for the basic recipe is Martin Yan's. This recipe makes approximately 16 buns depending on how large you like them. 

Day 1: MARINATE PORK FOR 24 HOURS

Char Siu (BBQ Pork):
2# Pork Tenderloin, trimmed of silver and fat
Salt and Sugar (to taste) (I use 1Tsp Salt to 1 Tbsp Sugar)
**********************************************************************
Cut meat into strips approximately 1-1/2" in diameter and 2" long.  Sprinkle with about 1 tsp salt and 1 Tbsp sugar, combine and let set several hours in the refrigerator.

MARINADE FOR PORK:
1/2 Cup Ketchup
2 Tbsp Sugar
1 Tsp Hoisin Sauce
1 Tbsp Sesame Oil
1 Tbsp Sherry
1 Tsp 5 Spice Powder
1 Clove Garlic, minced
1/2 Tsp Fish Sauce
1/4 Tsp Baking Soda
1 Tsp Salt
Drain any excess juices from pork. Combine the marinade ingredients in a medium bowl and whisk together well. Pour over meat and marinate 24 hours, turning several times to coat all sides. Refrigerate overnight.

Day 2: Bake the pork and Make the Sauce and Filling

Remove pork from marinade and Preheat oven to 350.
Place pieces on a lightly sprayed rack on a shallow baking sheet pan. (It would be prudent to line your baking sheet with foil for easy clean-up. (unfortunately I learned this the hard way and had to trash my hopelessly charred sheet pan) and bake for 30 minutes. Turn meat, baste with marinade and bake 30 minutes more.  Cool.  
Chop into large mince.Use 2 cups of the pork mince to make the filling. You may have some leftover. 

SAUCE:
While the pork is in the oven, mix the following ingredients which will be the sauce for the filling:
2 Tbsp Plus 2 Tsp Oyster Sauce
1 Tbsp Soy Sauce (low sodium)
2 Tbsp Plus 2 Tsp Ketchup
2 Tbsp Sugar
3/4 Cup Chicken Broth (low sodium)
2 Tsp sesame oil

FILLING:
2 Cups Pork mince, (from the recipe above)
1-1/3 Cup minced onions
1 Tbsp Plus 1 Tsp Dry Sherry
Sauce Recipe (from the recipe above)

Add 2 Tbsp Canola oil to a large skillet. When hot, add onions and cook on LOW heat until just starting to brown. Add pork mince.   Raise heat to medium-high and cook till pork is heated through--about 2 minutes at most. Reduce heat to very low and add Sherry and cook another minute. Add all of the sauce recipe and cook until thick and bubbly (about 4-5 minutes). Cool to room temperature and refrigerate overnight. Bring to room temperature before filling buns.


Day 3: Make the dough and bake the buns 

DOUGH:
1 Cup Milk (either skim, low fat or regular)
1/4 Cup Butter
1 Egg, lightly beaten
1/2 Cup Water (110 degrees)
2-1/4 Tsp Active Dry Yeast
2 Tbsp Sugar
4-1/2 Cups All purpose flour
1-1/2 Tsp Salt

1 egg, lightly beaten for brushing tops




Heat milk and  butter to 120 degrees. Cool to room temperature. 
Add slightly beaten egg to milk and butter and set aside
In a large bowl, combine yeast with sugar and 110 degree water.
Set aside until foamy. (about 5 minutes)
In another bowl, measure flour and whisk together with salt.

When yeast is ready, add the milk-butter-egg mixture and  stir to combine. Start adding flour 1/2 cup at a time incorporating it well. When able to handle dough, knead on a lightly floured surface for 5-8 minutes or until it is smooth and tacky--but not sticky. Remember the more flour you add, the heavier the bread will be....so just add it a little at a time when kneading.

Place the dough ball into a sprayed bowl and turn to coat; let rise 30-35 minutes.
When dough is risen, divide in half and return half to the oiled bowl, covered with a damp cloth. Divide the other half into 8 equal pieces.  

Form each piece into a ball then  flatten into a circle with the outside being thinner, make a "well" with your thumb, and add about 1 level tablespoon of filling or a little less and wrap the dough over, pinching at the bottom. to form a sealed ball. Repeat with the other half. Placing each bun (seam side down) on parchment covered baking sheet. Cover with lightly sprayed plastic wrap and let rise about 15-30 minutes or until they are puffy and have increased in size by half.

Preheat oven to 350F.  Brush with lightly beaten egg. Bake for about 20 minutes or until they are golden and shiny. They'll rise in the oven to about 1-1/2 times their unbaked size. The buns are out-of-this world when served warm from the oven, but room temperature works too. They can be re-heated in a warm oven for a few minutes.