Who doesn’t Love Chinese Food?
Fridays are a perfect evening to eat out or take out. Chinese food happens to be an American favorite. Personally, I grew up on Chinese. Here at the agency, we always insured a number of excellent Chinese restaurants. In fact, our family even celebrated my grandfather’s 90th birthday at one of these. Throughout my childhood, my family would either meet my dad after work at one of these establishments or dad would walk in our house with steaming white boxes of Chinese delights. Our family staples were Sweet and Sour Pork and Sesame Chicken. All of us had to have egg rolls and crab rangoons. Fortune cookies were the topper to the evening. I always kept mine in a prized place in my room. In fact, as I write this from my office, I have one hanging on my bulletin board. It states, “The current year will bring you much happiness.” That is a keeper!
According to “Chinese Restaurant News,” there are now more Chinese restaurants in American than there are McDonalds’ franchises. Here at the agency, we currently insure Empire Wok in Plainwell and Joy Fong in Portage. Both are excellent choices for dinner tonight.
If you feel like being creative in the kitchen this weekend – and healthy, here is an AMAZING baked egg roll recipe from Cooking Light magazine. I have made these many times and even fed my church on a Wednesday night with them. They are not too difficult and well worth the wrapping time.
Baked Egg Rolls
2/3c coarsely chopped celery
2/3c coarsely chopped carrot
2 c shredded cabbage
½ tsp vegetable oil
2/3 c chopped onion
1/2tsp peeled fresh ginger
1 minced garlic clove
½ lbs ground turkey breast
1 ½ T soy sauce
¼ tsp pepper
14 egg roll wrappers
1 Large egg white
- Preheat oven to 425 degrees
- Combine celery and carrot in food processor, and pulse 10 times or until finely chopped.
- Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at High 5 minutes; drain.
- Heat vegetable oil in a large skillet over medium-high heat. Add onion, ½ tsp ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 ½ T soy sauce; and pepper. Cover and chill 15 minutes.
- Place 1 egg roll wrapper on the counter with 1 corner pointing toward you (diamond shape). Trim off left and right corners. Spoon 3 T of filling into the center of wrapper. Fold lower corner up over filling. Fold in trimmed sides. Moisten top corner with egg white; roll up jelly-roll fashion. Repeat with remaining wrappers.
- Lightly coat egg rolls with cooking spray and place seam-side-down on baking sheet, sprayed or lined with Parchment paper. Bake for 18 minutes.
Choose your condiment: Soy, Sweet n sour, or Hot mustard and enjoy some Homemade Chinese today!
