The China Rose Collection ![]() How you doin’? 你好嗎 (Nǐ hǎo ma). I don’t know about you, but I can make entire meal out of egg rolls—really good egg rolls with a pungent sweet and sour sauce for dipping. Most restaurant egg rolls are mostly cabbage with traces of carrots, while “real” egg rolls include shrimp and pork along with the vegetables. While dim sum has a history that goes back hundreds of years, egg rolls are not in that league. The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, spring rolls served in mainland China. These were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but this recipe doesn’t resemble the modern egg roll. The original 1917 recipe described a meat and vegetable filling wrapped in an egg omelet skin, pan fried and served in slices—not the deep fried, crispy version seen today. Some say the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one of two chefs who both later claimed credit for the creation. Once again, we see the disputed claims to ownership of a recipe. In China, spring rolls are usually served for the New Year holidays because it’s kind of shaped like a gold bar—the symbol of wealth. Whenever it is offered to guests at that time of year the host always says, "may you have prosperity for the coming year." And, we wish you the same! Ingredients For the pork 1/2-pound lean ground pork 1 teaspoon peanut oil 1 teaspoon cornstarch 2 tablespoons peanut oil 1/2 teaspoon fresh ginger, minced 1 whole green onion (scallion), minced 1 tablespoon light soy sauce (I prefer Kikkoman low sodium) 1 teaspoon granulated sugar For the shrimp 2/3 cup chopped fresh shrimp, cleaned and de-veined 1/2 teaspoon kosher salt 1/2 teaspoon cornstarch 1 tablespoon dry sherry For the vegetables 2 tablespoons peanut oil, divided 1/2 head Napa cabbage, shredded 1/4 cup bamboo shoots, shredded 1/4 cup dried Shiitake mushrooms, diced 1/4 cup celery, diced small 1/2-pound bean sprouts 1 teaspoon kosher salt 1 tablespoon light soy sauce (I prefer Kikkoman low sodium) Putting it all together 20 egg roll wrappers—store bought (see ChefSecret) 1 tablespoon cornstarch, dissolved in 2 tablespoons water peanut oil for frying Directions
ChefSecret: Look for "Spring Roll Wrappers" which are usually thinner and crispier than egg roll wrappers. I always look for oversize Filipino lumpia wrappers which will produce a paper-thin skin. Golden Dragon Sweet & Sour Sauce Ingredients 1/3 cup white vinegar or rice vinegar 1 cup water (see ChefSecret) 2/3 cup granulated sugar 1/8 teaspoon salt 1/2 teaspoon Sriracha 1 tablespoon cornstarch 2 tablespoons cold water 1/2 teaspoon Worcestershire sauce 1/8 teaspoon white pepper 2 tablespoons ketchup Directions
ChefSecret: For a little added richness, switch out the cup of water for chicken stock. By using ketchup, there is no need to add any red color. Covid-19 Quip of the Day: “Anyone else getting tan from the light in the fridge?" ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Appetizer #Snack #TheChinaRoseCollection #Shrimp #Pork #EggRoll #SpringRoll #ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica ©PERSPECTIVES/The Consulting Group, Inc., 2020
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