Menu Day 1

Tonight I made Egg Drop Soup and Egg Rolls. The Egg Rolls were much easier than I thought it would be and there are endless ways to make them. For the Egg rolls I combined two recipes I found and mixed them to make one recipe.

My egg drop soup and egg rolls YUMMY!

EGG ROLLS

Ingredients

1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

2 cups shredded cabbage

2 ounces shredded carrots

4-6 mushrooms diced

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (optional)

Directions

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, Add cabbage, carrots, and mushrooms to the cooked meat and cook on low until vegetables are tender.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Bri's TIP: Let the filling cool all the way down before rolling them in the wraps. If hot the egg roll will be soggy. Also I just used water to seal the end of the egg roll instead of the flour mixture and it worked fine. I recommend buying the Sweet Chili Sauce in the Asian section to dip the egg rolls in.

EGG DROP SOUP

Ingredients

6 cups chicken stock

1/2 cup thinly sliced green onions

1/2-1 cup Frozen Peas and Corn

4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced

1 teaspoon soy sauce

Pinch finely ground white pepper

2 large eggs, lightly beaten

Directions

In a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.

Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

Both these recipes are delicious! I will be sharing all the recipes (if I like them) from my menu in future blog posts. Enjoy!