Egg Rolls and Rice Pilaf
By popular demand, I am now going to start posting our family's favorite recipes! They can be favorites for different reasons i.e. tasty, preparation friendly, leftovers, etc. Here is what we had last night!
I like this meal because not only is it tasty, but it is preparation friendly. I can cut all my veggies in the morning, make the filling in the afternoon and then stuff and fry the egg rolls to be hot and fresh for dinner! And if your fam is small like mine, then this will provide lovely leftovers! Another side note, this rice pilaf is a staple in our family. We love it. I probably make it once every week and a half or so because it goes with so many things, is way easy to make and is so good. Enjoy!
1 lb ground pork (not sausage)
1 small head Chinese cabbage (Napa)
1/2 tsp grated ginger root
1 can bean sprouts, drained and chopped or equiv of fresh
1/2 C grated carrots
1 can (4 oz) mushrooms, drained and chopped or equiv of fresh
1/2 C finely sliced celery
1 Tbl cornstarch dissolved in some cold water
1 Tbl soy sauce
20 egg roll skins (won ton wrappers)
1 Tbl rice wine (optional)
Peanut oil for deep frying
3 green onions, chopped (+greens)
1 tsp sugar
1/2 tsp salt
Thinly slice Chinese cabbage and cook for 4 minutes in boiling water; drain thoroughly and squeeze out as much water as possible; set aside. In small amount of oil in wok, saute pork, ginger, carrots, celery, soy souce, wine, onions, sugar, salt and accent together. Add cabbage, bean sprouts and mushrooms. Add dissolved cornstarch and toss entire mixture, cooking briefly. Remove to colander and drain and cool. When completely cooled, place 2 heaping Tlb filling in egg roll skin; roll and seal with water. Deep fry on both sides until golden brown. Drain on paper towels. Serve hot with Sweet and Sour Sauce.
4 Tbl sugar
2 Tbl vinegar
1 C boiling water
2 Tbl catsup
2 Tbl cornstarch
1/8 tsp salt
2 Tbl crushed pineapple
Add sugar, salt, catsup, and vinegar to boiling water. Mix the corstarch with a bit of cold water or pineapple juice, and add it to the other mixture. Cook until thickened. Stir in crushed pineapple and serve.
*note* I used the rest of the pineapple in some jello and served that for a fruit/dessert portion of our meal!
1 small yellow onion, diced
1 C basmati or jasmine rice, rinsed and drained
2 C water or chicken stock
1 piece fresh ginger about 1 inch long, peeled and smashed with knife blade
Suggested additions:
2 T toasted pine nuts or almonds
2 T dried currants, plumped in hot water to cover for 20 minutes and drained
3 T minched green onions
1 small ripe tomato, peeled, seeded and diced
2 T flaked coconut, lightly toasted in the dry frying pan
In a saucepan over medium heat, warn the oil. Add the onion and saute until translucent, about 8 minutes. Add the rice and saute for a few minutes until the kernels are thoroughly coated with oil. Add the water or stock, ginger and salt to taste and bring to a boil. Cook for 2 minutes, reduce heat to low, cover and simmer until water is absorbed, 15- 20 minutes. Stir in the additions fo choice and remove from the heat. Let rest for 10 minutes and then fluff with a fork, remove ginger and serve at once.
Yummy!
I like this meal because not only is it tasty, but it is preparation friendly. I can cut all my veggies in the morning, make the filling in the afternoon and then stuff and fry the egg rolls to be hot and fresh for dinner! And if your fam is small like mine, then this will provide lovely leftovers! Another side note, this rice pilaf is a staple in our family. We love it. I probably make it once every week and a half or so because it goes with so many things, is way easy to make and is so good. Enjoy!
Egg Rolls
1 lb ground pork (not sausage)
1 small head Chinese cabbage (Napa)
1/2 tsp grated ginger root
1 can bean sprouts, drained and chopped or equiv of fresh
1/2 C grated carrots
1 can (4 oz) mushrooms, drained and chopped or equiv of fresh
1/2 C finely sliced celery
1 Tbl cornstarch dissolved in some cold water
1 Tbl soy sauce
20 egg roll skins (won ton wrappers)
1 Tbl rice wine (optional)
Peanut oil for deep frying
3 green onions, chopped (+greens)
1 tsp sugar
1/2 tsp salt
Thinly slice Chinese cabbage and cook for 4 minutes in boiling water; drain thoroughly and squeeze out as much water as possible; set aside. In small amount of oil in wok, saute pork, ginger, carrots, celery, soy souce, wine, onions, sugar, salt and accent together. Add cabbage, bean sprouts and mushrooms. Add dissolved cornstarch and toss entire mixture, cooking briefly. Remove to colander and drain and cool. When completely cooled, place 2 heaping Tlb filling in egg roll skin; roll and seal with water. Deep fry on both sides until golden brown. Drain on paper towels. Serve hot with Sweet and Sour Sauce.
Sweet and Sour Sauce
4 Tbl sugar
2 Tbl vinegar
1 C boiling water
2 Tbl catsup
2 Tbl cornstarch
1/8 tsp salt
2 Tbl crushed pineapple
Add sugar, salt, catsup, and vinegar to boiling water. Mix the corstarch with a bit of cold water or pineapple juice, and add it to the other mixture. Cook until thickened. Stir in crushed pineapple and serve.
*note* I used the rest of the pineapple in some jello and served that for a fruit/dessert portion of our meal!
Day Family Favorite Rice Pilaf
2 T peanut or olive oil
1 small yellow onion, diced
1 C basmati or jasmine rice, rinsed and drained
2 C water or chicken stock
1 piece fresh ginger about 1 inch long, peeled and smashed with knife blade
Suggested additions:
2 T toasted pine nuts or almonds
2 T dried currants, plumped in hot water to cover for 20 minutes and drained
3 T minched green onions
1 small ripe tomato, peeled, seeded and diced
2 T flaked coconut, lightly toasted in the dry frying pan
In a saucepan over medium heat, warn the oil. Add the onion and saute until translucent, about 8 minutes. Add the rice and saute for a few minutes until the kernels are thoroughly coated with oil. Add the water or stock, ginger and salt to taste and bring to a boil. Cook for 2 minutes, reduce heat to low, cover and simmer until water is absorbed, 15- 20 minutes. Stir in the additions fo choice and remove from the heat. Let rest for 10 minutes and then fluff with a fork, remove ginger and serve at once.
Yummy!
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