Recipe

Here are the recipes that were shared in our January activity. Sorry it has taken me so long to get them posted.

Spring Rolls
2 packages of Bean Thread Rice Noodles
1 lb. Ground Pork, Hamburger, Chicken or Shrimp
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Sugar
1-3 T. Sweet Sauce
1-2 T. Soy Sauce
1-2 T. Oyster Sauce
Garlic Powder
2-3 cups Shredded Cabbage
2-3 cups Shredded Carrots
Large Lumpia Roll Wrappers
Beaten egg yolk

Hydrate rice noodles in a large bowl of water, drain and set aside. In a large skillet, cook ground pork. Add seasonings as you cook the meat. When cooked, stir in chopping noodles as you stir. When mixed, remove from heat and drain.
Stir fry veggies, adding in the same seasonings as you did for the meat. When tender add the meat/noodle mixture. Mix well, remove from heat, and set aside to cool.
Separate egg roll wrappers, place on in front of you in a diamond shape. Place approximately 1/4 cup of filling in the rectangle on the point closest to you. Curve fingers in and roll towards the other side, soft taco style. About midway, pull in the corners snuggly and continue rolling to the end. Dip finger in egg yolk and "glue" the point. When all are rolled, fry in oil about 350 degrees until golden brown, about 2 minutes. Remove to paper towel loned plate. Serve with red chili or duck sauce.


Fried Rice
2 cups cooked Jasmine Rice, cooled or refrigerated
2 T Canola Oil
2 eggs, beaten
1 clove Garlic, chopped
Ground Pork, Hamburger, Chicken or Shrimp
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Sugar
1-2 T. Sweet Sauce
1-2 T. Soy Sauce
1-2 T. Oyster Sauce
1 T chicken bouillon granules
1/2 onion, sliced
4-6 sliced green onions

In a large skillet, cook meat. Add eggs. When cooked, stir in onions. Drain Fat. Add in rice. Add seasonings. Stir fry for 3-4 minutes.