baked egg rolls and homemade duck sauce
07/08/03 10:34 AM
Baked Egg Rolls
2 tablespoons soy sauce
1 teaspoon cornstarch
2-4 cloves finely chopped garlic, divided
2 teaspoons grated ginger root
4 cups finely shredded napa, Chinese or regular white cabbage
1 cup mung bean sprouts
1 medium or large carrot finely grated (about 1/2 cup)
2 tablespoons finely sliced green onions
1/2 pound ground turkey (optional–-replace with about 1 cup mixture of mushrooms, more cabbage, bean sprouts and/or carrots)
1 pound egg roll skins (14-16) (found in produce section of grocery store)
Mix soy sauce with corn starch. Set aside.
Spray nonstick skillet or wok with nonstick cooking spray or heat one tablespoon cooking oil. Over high heat stir-fry 1-2 cloves garlic and ginger for a few seconds. Add cabbage, bean sprouts, carrot and green onions. Stir-fry a few minutes until cabbage is wilted. If cooking meat, remove vegetables from pan.
Add remaining 1-2 cloves garlic. Add ground turkey. Stir-fry until no longer pink. Drain off any fat.
Add reserved soy sauce/cornstarch and the vegetables. Cook 1 minute or so until thickened. Remove from heat and allow to cool a little.
To make egg rolls:
Heat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
Turn egg roll skin so it looks like a diamond. Place 1/4 cup filling just below the center. Fold the lower point of the diamond over the filling, tucking it under the filling. Fold the left and right corners over that. Tightly roll the egg roll. Moisten the top corner with a bit of water to prevent it from unrolling. Voila! Repeat until you run out of skins or filling. (Note: Keep the egg roll skins in their wrapper or cover with a moist towel so they don't dry out.) Should make at least 14 egg rolls.
Place egg rolls seam side down on the pan. They can be close together but not touching. Lightly spray the egg rolls with the nonstick cooking spray. Bake 15-20 minutes until golden brown.
–-http://www.internationalrecipesonline.com/recipes/view.pl?6, submitted by Kathy Kerr, email@example.com
1 cup cut-up peeled peaches
2 tablespoons honey
1 tablespoon plus 1 1/2 teaspoons cider vinegar
1 tablespoon soy sauce
For egg rolls and crisp Chinese noodles, and to create a Chinese restaurant aura.
Combine all ingredients in a small saucepan and simmer for about 5 minutes until barely softened. Puree in a blender, processor, or food mill and chill.
For long-term storage, freeze in 1/4-cup units and defrost at room temperature as needed. Makes 3/4 cup.
-–_Nikki and David Goldbeck's American Wholefoods Cuisine_