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Associate.com - Share Your Recipe!

Recipe Name: Lithla Park Spring Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Tablespoon(s) Oil
1 Cup(s) Onion, chopped
1/2 Cup(s) Leek, chopped
1 Cup(s) Celery, thinly sliced
1 Jalapeno chile, seeded and
Minced
2 Cup(s) Garlic, minced or pressed
1/2 Teaspoon(s) Fresh ginger, minced
1 Pound(s) Smoked ham, julienne cut
2 Cup(s) Cabbage, finely shredded
5 Ounce(s) Bamboo shoots, canned
julienne cut
3 Tablespoon(s) sherry
1 Tablespoon(s) Soy sauce
1 Tablespoon(s) Cornstarch
1 Pound(s) Egg roll skins
1 Egg, beaten
Directions:
Ashland is a picnic lover's haven, from beautiful Lithia Park
adjacentto the Elizabethan Theater, to nearby streams, lakes and
hillsides.Perfect pre-theater picnic fare would be this Chinese spring
roll, withits succulent ham and vegetable filling all wrapped up and
ready to go.Heat the 2 tablespoons of oil in a large frying pan or wok.
Add theonion, leek, celery, chile, garlic and ginger. Stir-fry for
about 1minute, then add the ham, cabbage and bamboo shoots, and
continue tostir-fry for an additional 3 or 4 minutes. Blend together
the sherry;soy sauce and cornstarch. Stir the mixture into the
vegetables and cookjust until thickened. Do not overcook the
ingredients or the vegetableswill not be crunchy. Remove from heat,
adjust seasonings and coolthoroughly before proceeding with recipe.For
each spring roll, place an egg roll skin on counter, with a
cornerpointing toward you. Arrange about 2 rounded tablespoons of the
fillingdiagonally across the skin, to within 1 inch of the left and
rightcorners. Fold the corner nearest you over the filling. Brush a dot
ofbeaten egg on the left and right corners, then fold these corners
inover the filling, pressing them firmly down onto the previously
foldedcorner. Now roll the package to within 1 inch of the top comer.
Dot topcorner with egg and press it down on the roll to seal. As each
springroll is completed, cover it with plastic wrap until ready to fry.
Rollscan be refrigerated up to 12 hours before frying. Fry a few spring
rollsat a time in about 2 inches of hot oil until golden, turning to
evenlybrown on all sides.After frying, drain well on paper towels and
serve immediately, orrefrigerate for later use. Spring rolls are
equally delicious hot orcold.Cooked spring rolls can also be covered
and frozen. To reheat frozenrolls, place them on a baking sheet an
bake in a 375 degree oven forabout 20 minutes, or microwave on HIGH
until heated through. Adapted forMastercook by Brenda Adams
<adamsfmle@aol.com> post mc-recipe 10/10/96Recipe By : Jan
Roberts-Dominguez: Sandwich Cuisine Oregon StylePosted to MC-Recipe
Digest V1 #242Date: Sat, 12 Oct 1996 14:00:34 -0400From:
ADAMSFMLE@aol.com

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3236
Calories From Fat: 917
Total Fat: 102.9g
Cholesterol: 503.4mg
Sodium: 9954.9mg
Potassium: 4123.1mg
Carbohydrates: 407g
Fiber: 26g
Sugar: 22.7g
Protein: 166g


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