Oven Fried Spring Rolls
Oven Fried Spring Rolls
Posted by Chyrel at recipegoldmine
com 1/12/2002 11:16 am
2 Tbspreduced sodium soy sauce
2 tpss grated peeled gingerroot
1/2 tps packed light brown sugar
1/2 tps salt
1 carrot, shredded
1 red bell pepper, seeded & julienned
1 green bell pepper, seeded & julienned
1 cup trimmed snow peas, julienned
1 cup bean sprouts
4 (7-inch) square egg roll wrappers
4 tpss Asian sesame oil
4 tpss hot Chinese mustard, optional
Preheat the oven to 400 deg F
Spray a nonstick cooking sheet with nonstick cooking spray, or line with parchment
In a large bowl, combine the soy sauce, ginger, brown sugar, & salt
Add the carrot, bell peppers, snow peas, & bean sprouts: toss to coat
Place the egg roll wrappers on a clean dry work surface
Divide the mixture evenly among the wrappers; fold in the ends & roll up jellyroll fashion
Brush each spring roll with 1 tps of the sesame oil & place on the prepared baking sheet
Bake until the spring rolls are crisp on the bottoms; about 7 min; turn & bake until crisp all over, about 5 min
Serve with mustard if desired
Cantonese Shrimp & Snow Peas
Cantonese Shrimp & Snow Peas
1 1/2 lb frozen peeled, raw shrimp
1 1/2 tpss chicken stock base
1 cup boiling water
1/4 cup thinly sliced scallion
1 clove garlic, crushed
1 tps vegetable oil
1/2 tps salt
1 tps ground ginger, or less
Dash of pepper
1 (6 ounce) package frozen Chinese pea pods, thawed
1 1/2 Tbspcornstarch
1 tablespoon soy sauce
Thaw shrimp
Dissolve chicken stock base in boiling water
In a skillet cook onion, garlic & shrimp in oil for 3 min, stirring frequently
If necessary, add a little of the chicken broth to prevent sticking
Stir in salt, ginger, pepper, pea pods & chicken broth
Cover & simmer 5 to 7 min longer or until peas are tender but still slightly crisp
Dissolve cornstarch in a little water
Add cornstarch mixture to shrimp & cook until thick & clear, stirring constantly
Season with soy sauce
Serves 6
Roasted Onions
Roasted Onions
4 large yellow onions, unpeeled
Vegetable oil
1/4 cup butter or margarine
1 teaspoon dried rosemary, crushed, or
1 tablespoon snipped fresh rosemary
Trim both ends from onion; prick each onion several times with fork
Brush with oil
Place onions in greased 10 x 6-inch baking dish
Bake uncovered at 350 deg F until tender, about 1 1/4 hours
Carefully remove skin from onions; place onions upright in serving dish
Cut each onion about halfway through into fourths; separate slightly
Heat butter and rosemary until butter is hot
Pour over onions
Yields 4 servings
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