Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, October 21, 2012

easy egg rolls and cranberry dipping sauce

here is a wonderful recipe for the Asian favorite served in many restaurants.  this is an easy recipe, and the egg rolls are extremely tasty.  as with any home prepared food, the cook controls the ingredients and can alter the recipe according to dietary preferences.  i have used this recipe for years,  and have adapted it to my liking.  it was taken from southern living magazine, the November 2009 issue.

to prepare the egg rolls:  stir together 16 ounces of shredded coleslaw mix, 1 cup of chopped cooked chicken or shrimp, and 1 1/2 tablespoons of minced ginger.  i use ginger from a tube found in the produce aisle of the market.
add minced garlic, salt and pepper to taste. using egg roll wrappers, brush water around the edges and spoon the filling into the center of each wrapper.  fold and tuck the wrapper as shown on the package.  press to seal. 

using an electric skillet, brown the wrappers in a small amount of canola oil heated to 375 degrees.  drain on paper towels and keep warm in a 225 degree oven until ready to serve. 

egg rolls can be served with cranberry dipping sauce or any other favorite dipping sauce.  shrimp, chicken or vegetable fried rice is an nice accompaniment.

to make the cranberry dipping sauce:  bring one 16 ounce can of whole berry cranberry sauce, 1/3 cup firmly packed brown sugar, 1/3 cup rice wine vinegar, 1/4 cup light soy sauce, and 1/ 1/2 tablespoons minced ginger to a boil in a small saucepan.  cool and serve with egg rolls or mozzarella sticks.

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