Sunday, March 15, 2009

Spring is here?


Today was one of the nicest days we have had this year. It was sunny and warm! It hit almost 60 today. Mark and I took the kids and dog on a hike today. I love Spring and am so excited that it is just around the corner. I am getting really close to my marathon in Nashville and need to get more outdoor running in. I love being able to run at the gym when it is freezing outside but nothing beats running outside. My sister is coming in 2 weeks and I can't wait to hit the trails with her. She shares allot of the same passions that I do. We always have a blast running and cooking together! I tried a new recipe tonight from Cuisine at Home. It was so good that I wanted to share the recipe. I served this with fried egg and rice noodles.

Basic Egg Rolls
Makes: 10 Egg Rolls
Total Time: 40 Minutes
Rating: Intermediate
Combine; Set Aside:
1 cup pork loin, julienned
1 T. dry sherry
1 t. dark sesame oil
1 t. sugar
1/4 t. kosher salt
Stir-Fry in 1 T. Peanut Oil; Remove:
1 1/2 cups cole slaw mix
2 scallions, white and green parts, thin bias slices
Stir-Fry in 1 T. Peanut Oil:
2 t. fresh ginger, minced
1 t. garlic, minced
Reserved pork mixture
Mix Together:
2 T. low-sodium soy sauce
1 T. water
2 t. cornstarch
Add; Heat Through and Chill:
Stir-fried vegetables
Fill and Roll:
10 spring roll wrappers
Seal with:
1 egg, beaten
toast in peanut oil
Related Recipes:Ginger-Soy Dipping SauceSweet Cilantro Dipping SauceHot Chinese MustardPlum Dipping Sauce
Combine pork loin, sherry, sesame oil, sugar, and salt in a bowl; set aside.Stir-fry cabbage and scallions in 1 tablespoon oil in pan until they wilt, 2–3 minutes. Remove from the pan and set aside. Stir-fry ginger and garlic in last tablespoon of oil for 5 seconds. Add pork mixture; stir until opaque, 2 minutes. Mix soy sauce, water, and cornstarch together in a small bowl. Add cooked vegetables, and then soy sauce mixture to pork stir-fry. Heat through. Spread the filling out evenly on a baking sheet so vegetables stop cooking quickly and remain crisp. Let it chill in the refrigerator for 5–10 minutes. The filling must be cool before rolling or the wrappers will turn soggy.Fill each spring roll with 1/3 cup filling onto the wrapper. Form the filling into a cylinder about 1 x 3". Roll the bottom edge over the filling; use your hands to tightly tuck the corner over the filling. Seal the outer edges of the wrapper by brushing with beaten egg using a pastry brush. Fold corners of the wrapper towards the center, keeping sides at right angles to the bottom. Brush the top edge with egg, then continue to roll toward the top—keep it very tight. Heat oil on medium high to 375°. Drop a scallion in the oil. If it dances furiously without burning, the oil is ready. Using tongs, carefully put 3 egg rolls into the oil. Fry until golden brown, about 2 minutes. Don’t get them too dark—they continue to cook even out of oil. Flip egg rolls over, and fry other side until golden. Drain on paper towels. Serve immediately with dipping sauces.
Continue to roll toward the top—keep it very tight. The egg roll should look like a neat cylinder enclosed in a tight wrapper.
http://www.cuisineathome.com/
I also made the chili oil for dipping. It was quite hot!

1 comment:

At Home In Georgia said...

mmmm egg rolls sound so good! And chili oil? I bet I would like that...I like hot.

Glad you got some warmer weather and got out in it too.