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.

About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste
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