As I watch a food network show about egg rolls, I am reminded of the exquisite marriage of fresh julienned vegetables with any or all of the gamebirds or chicken all rolledup like a little old fashioned round hay bales.
Making egg rolls is a little messy and prep intensive, but when it is time to eat, it is time to eat. A half dozen or more sauces - sweet, hot, pungent, salty, fiery, cool and combinations thereof will satisfy everyone.
One of the dipping sauces can be tabasco( to taste) and yellow mustard - just like Chinese hot mustard. Sweet, hot Thai chili sauce is great( sometimes called just sweet chili sauce), hoisiin( chinese BBQ, basically), soy sauce w/ green Japanese horseradish, fish sauce, rice wine vinegar, etc... . They're all great.
You don't need exotic vegetables - celery, cabbage, carrots, onions, mushrooms, water chestnuts, bamboo shoots - any combination you can get or like. If you are good w/ a knife cut them in thin strips or use an attachment from your food processor.
You can get egg roll skins at just about any corner store, these days. Try them. You will be a hit.
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