- 1 (16 Ounce) Egg Roll Wrappers
- 1 Pkg Bean Curd Noodles Soaked to Softened And Chopped
- 1 1/2 Pound Lean Ground Beef
- 5 Tablespoons Soy Sauce
- 3 Tablespoons Oyster Sauce (or White Vinegar)
- 2 Lg Green Onions
- 2 Stalks Cabbage Celery, Chopped
- 1 Medium Bag Slaw
- 2 Cloves Garlic, Minced
- 1 Teaspoon Sea Salt
- 1 Cup Vegetable Oil
Place cabbage, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary).
In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable mixture. Continue to fry over a high heat; add vinegar or oyster sauce, soy sauce, garlic, and salt. When well blended, remove mixture from heat. Combine vegetables & meat mixture with chopped cellophane/(bean curd noodles). Combine well.
Before filling the skin closed… dip your finger in a little water and running the perimeter of the skin to moisten. This will properly ensure the skin will seal.
Place a rounded tablespoon of the mixture (or more, depending on how large your egg roll skins are) into the center of each skin. It is best to place the skins like a diamond shape in front of you. Fold in the left then the right corner. Then begin to roll up. The wet edges will seal. Lay on a greased baking sheet with sealed side down. Brush front and back of each roll with vegetable oil and bake for 20-30 minutes until golden brown.
If using “Wonton wrappers (smaller in size) they are a great meal or appetizer as well as the egg roll wraps. If using wontons place filling in center wet the edges and fold into a triangle to seal. Once they have been put together you can either fry them or steam them as well, both ways are delicious.” I find baking the easiest.
Thai Coconut Soup
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Grated Fresh Ginger
- 2 Lg Green Onion Sliced
- 1 Stalk Lemon Grass, Minced
- 2 Teaspoons Red Curry Paste
- 8 Cups Chicken Broth
- 3 Tablespoons Fish Sauce
- 2 Tablespoon Light Brown Sugar
- 1/8 Teaspoon Fresh Ground Nutmeg
- 4 (13.5 Ounce) Cans Coconut Milk
- 1 Tablespoon Soy Sauce
- 1 Pound Fresh Shiitake Mushrooms, Sliced
- 2 Pound Medium Shrimp – Peeled And Deveined
- 4 Tablespoons Fresh Lime Juice
- Salt To Taste
- 1/2 Cup Chopped Fresh Cilantro
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.