Surprise Recipe Swap- Baked Egg Rolls

 

I participated in my first Surprise Recipe Swap facilitated by the blog Hungry Little Girl.

My first secret recipe assignment was to go to   Amy's Cooking Adventures blog and find a recipe to make and share.  The first thing I noticed was how fun and colorful her blog page was.  Everything was nicely organized and matched well.  I like that. I clicked on several recipes, and even found a Monday Link party to join.  I kept going back to her latest post, which was a recipe for BAKED Egg Rolls.  I had egg roll wrappers in the fridge, so this was a great opportunity to use them.The recipe was easy to understand and well written.  I did everything exactly as she instructed and they came out great.  I was concerned they wouldn't be crispy enough, but that was not the case at all.  They were flavorful and delicious with a crunchy texture outside.  The only difference I noticed from eating the baked ones, was they didn't have the greasy flakiness of one that was deep fried.  They also  held up nicely when I dipped them in sweet and sour sauce- none of the filling fell out.   
My visit to Amy's Cooking Adventures was a pleasant one and I  will look forward to seeing and sharing her recipes in the future. 
See instructions below if you would like to participate in your own Surprise Recipe Swap. 

Here is how it works:

• Each month on the 1st you will be assigned to another participating blogger. You will then visit their blog and pick a recipe you want to cook or bake and post about it.

• Posting day is always the 20th of the month!

• You are not supposed to tell the blogger you are assigned to, that you are making something of their page.

• Your post has to have the SRS posting format (very simple instructions will be send to you, once you get approved) and should include link backs to the original recipe, pictures and of course your own opinion!

• You will be assigned to a new partner each month, so that you never have the same link backs.

• If you would like to be a part of our journey, read the rules and sign up. I will get back with you shortly!

• (Don't forget to check your spam folder)

Click for sign up

Garlic-Ginger Chicken w/ Arborio Rice & Stir Fry

I have been craving Asian flavors.  This past Saturday completed my month long study of Spanish and Latin food components with the "Spanish Inspired Tapas Style Dinner" for 70 guests, finally presented.  Immediately, on Monday when I began to meal plan for the week, I was drawn to recipes that had an Asian flare.  Maybe that can be next years dinner!  We have done Italian, French, Greek & Spanish themed dinners for an annual couples banquet in February.   Anyhow, my first recipe used boneless chicken coated in a spicy, sweet ginger -garlic  sauce.  I marinated the chicken in soy sauce and Sherry for about 20 minutes to soften up the fibers.  I didn't  want the chicken drying out during the cooking process and I for sure wanted to produce a tangy multi -layer flavor from the meat.   I used rice flour to make it gluten free as well as egg whites and smaller amounts of oil to reduce calories. 
I had 3 pounds of chicken and I cut them in strips for 1 recipe and  cubes for another, setting the cubes aside for a later dish.

Ingredients:
For the Chicken:
1 1/2 lbs. boneless chicken, cut in strips.
1/2 cup Sherry wine (not cooking Sherry)
1/2 cup + 2 Tbsp. soy sauce, divided
salt
1 cup of rice flour
3 beaten egg whites
1 small piece of ginger, minced
2 cloves of garlic, minced
2 Tbsp. siriachi sauce or other hot sauce
1/4 cup of sugar
Optional: toasted sesame seeds
Oil for fying/sauteeing
1 Tbsp. butter
2 green onions, washed, sliced on the diagonal in 1 inch pieces. 

For the Stir Fy Vegetables:
1 cup of slivered ehite onion
3 large carrots, peeled and thinly sliced on the diagonal
2 stalks of celery, thinly sliced on the diagaonal
1 clove of garlic, minced
2 cups of snow pea pods
1 Tbsp. oil for sauteeing. 
Arborio rice
1 cup of chopped fresh colantro
Directions:
For the Vegetables-

1. Heat oil in saute pan or wok.  
2. Stir fry/saute vegetables about 2 minutes until coated with oil and heated through.   
3. Set aside. 

 For the Rice-

1. Cook according to package instructions (I used 1 1/2 cups rice to 2 1/2 cups water).
2. Set aside rice, fluff with a fork.
3. Add chopped cilantro and  2 Tbsp. soy sauce

For the Chicken-

Mise en place: set up dredging station, paper towel lined plate, measure out needed  ingredients

1. Place chicken in a bowl and cover wtih Sherry & 1/4 cup of the soy sauce.  
2. Marinate 20 minutes.  Drain chicken and pat dry.
3. Whisk egg white with a pinch or 2 of salt in a shallow dish.
4. pour rice flour into 2 separate bowls.  this will be your dredging station.
5. take a piece of chicken, coat it in the flour, toss with egg, then roll in flour again. 
6. This 3 step process insures that the flour will stick to the chicken during the cooking process.
7. Place the chicken on plate and finish all the pieces, using more dredging ingredients if you run out.  
8. Heat about 1 cup of oil in heavy bottom skillet or saute pan(use the same one you used for the vegetables) or wok over medium high heat  
9. Adjust as necessary during the cooking process if you see it brown too fast.  Add more oil if necessary.
10. Place about 6-8 strips in the pan at at time, being careful not to crowd the pieces.  
11. Flip the chicken when you se the bottom turn a golden brown-about 3 minutes.  
12. Flip and brown evenly on the next side.  
13. Remove with tongs or a slotted spoon to a plate lined with paper towels.  
14. Finish cooking the rest of the chicken.  
15. Finally, drain most of the oil, add reserved garlic, ginger and sirachi sauce with butter.  Melt and heat through for about 30 seconds.
16. Put all the chicken into the pan, sprinkle with the sugar and add remainder 1/4 cup of soy sauce.
17. toss and saute until sugar is dissolved and all chicken is evenly coated.
18. Turn off heat and plate:

• Scoop a serving of rice onto the plate
• Top with vegetables
• Add chicken
• Garnish with chopped green onion and toasted sesame seeds.

Homemade Egg Rolls with Sweet and Sour Sauce

I love homemade egg rolls more than the take-out version.  Maybe it is because I control the ingredients and know exactly what is in them. I also make a homemade sweet and sour sauce for dipping.    When I make egg rolls, I typically will make another dish to go with them because I already have so many ingredients out in the first place.  These go great with a fried rice or stir fry.   

I just updated this  recipe after recently preparing a baked egg roll recipe from  Amy's Cooking Adventures in the Surprise Recipe Swap. I adapted it a little based on my previous post.    I added the water chestnuts and already cooked pork. Check out the original recipe on her blog for a lovely tutorial. The recipe instructions are for baking, but you may fry them if you want.  I have included instructions for both methods.
Egg Roll Ingredients

• ¼ cup reduced sodium soy sauce
• 2 tbsp rice vinegar or red or white wine vinegar
• 1 tbsp brown sugar
• ½ tbsp ground ginger
• 2 tbsp canola oil
• 1 nappa or green  cabbage, shredded; about 4 cups shredded
• 2 medium carrots, grated; about 1 cup grated
• 1 small can of water chestnuts, chopped
• 4 garlic cloves, minced; about ½ tbsp minced
• Salt & pepper
• 1 lb cooked pork or chicken ( I used 4 leftover pork chops and shredded them in the food processor)
• 5-6 green onions, thinly sliced
• Egg roll wrappers, about 21
• 1 large egg, beaten
• Oil if frying

Sweet & Sour Sauce Ingredients

• 3/4 cup white sugar
• 1/3 cup white vinegar
• 2/3 cup warm water
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 tablespoons cornstarch

Egg Roll Filling Directions

1. In a small bowl, whisk together the soy sauce, vinegar, brown sugar, and ground ginger.  Set aside.
2. Meanwhile, heat the canola oil over medium-high heat.  Add the cabbage, water chestnuts and carrots.  Season lightly with salt and pepper and cook for 3-5 minutes or until slightly tender.
3. Add the garlic, pork, and soy sauce mixture.  Cook until  the liquid is absorbed.  
4. Stir in the green onions and set aside.
5. Place 2-3 tablespoons of filling mixture slightly off center in the egg roll wrapper (click here to see a beautiful photo tutorial from Amy).  Tuck the nearest corner around the filling.  Then bring the two short corners in toward the center. 
6. Brush the remaining corner with the beaten egg.  Then roll the egg roll tightly, sealing the wrapper with the egg washed corner.  Repeat with remaining wrappers and filling.
7. At this point, the egg rolls can be frozen.  Place the egg rolls in a single layer in a freezer bag and freeze until ready to use.
8.  To bake, brush the egg rolls with the remaining beaten egg 
9. Preheat the oven to 400 degrees F and bake for 15 minutes (up to 20 if frozen) or until golden brown. 
10. Serve with sweet & sour sauce (recipe below)

 
For Frying 
In a skillet set over moderately high heat, heat about 1/2 cup oil and saute the egg rolls until golden brown on all sides, using tongs to turn them

Sweet & Sour Sauce

Directions

1. Place the sugar, vinegar,  soy sauce, and  ketchup in a medium saucepan, and bring to a slight boil. 
2. Meanwhile, mix water and cornstarch together to make a slurry.  
3. Add slurry to sugar mixture.
4. Stir continuously until the mixture has thickened. 
5. Serve warm or at room temperature.

Asian Sesame & Ginger Salad

When I make my salads, I make sure that the ingredients match the flavor profile.  Like, I would never add cucumbers to a  Latin style dressing.  Nor would  I add peppers to a Caesar salad, or tomatoes to an Asian inspired salad. I just wouldn't.  I also have a hard time not putting something in if I know it belongs.  Like today...I didn't have any RED bell peppers or PURPLE cabbage.  I almost didn't want to make the salad... but I had a bunch of Asian inspired ingredients already out from prepping a Chicken Satay for dinner, and I needed lunch.  That is how I have been rolling lately.  The ingredients are all out, so I say "What can I make with these ingredients set before me, that will serve a double duty purpose?"  So, I made the salad anyway, and it was delicious! I have one extra salad in the fridge for my husbands lunch tomorrow, dinner marinating and a jar full of dressing and lunch eaten. 

Salad
Ingredients

• 1 head of Romain lettuce, cut up
• 1/2 head of small green/red cabbage, chopped small
• 2-4 green onions, slivered
• 2-4 peeled shaved carrots, sliced
• 2- stalks of celery, sliced thin
• Handful of chopped fresh cilantro
• 1 large red pepper better, chopped
• 1 handful of snap peas or snow pea pods, sliced
• Grilled chicken
• Fried ginger flavored wonton strips
• Toasted almonds and/ or sesame seeds
• Asian dressing (see below)

Dressing 
Ingredients

• 1 clove garlic, minced
• 1 Tbsp. minced fresh ginger root
• 1/2 cup olive oil
• 1/4 cup rice vinegar (white is fine too)
• 1/4 cup soy sauce
• 3 Tbsp. honey or agave nectar

Directions

1. In a  pint  jar or larger, combine ingredients.  
2. Cover the jar with a tight fitting lid, and shake well.  
3. Store covered in the refrigerator up to 2 weeks.

Toss with salad
Great as a marinade