Diva Tasting-Menu: Baked Egg Rolls and Coconut Soup


  • 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.


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