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A Recipe for
Lithla Park Spring Rolls
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This Recipe for Lithla Park Spring Rolls is one of thousands in the Recipes-to-go Bread Cookbook.
Food Tip |
If you enjoy this Lithla Park Spring Rolls Recipe - you should enjoy the recipe collections you can find on the websites below:
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Food Tip |
This is a recipe for Lithla Park Spring Rolls from the recipe cookbook of Recipes-to-go (Bread)
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
Food Tip |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Rice is born in water and must die in wine. |
| Italian Proverb |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
2 TB oil
1 c onion -- chopped
1/2 c leek -- chopped
1 c celery -- thinly sliced
1 jalapeno chile -- seeded and
: minced
2 cloves garlic -- minced or
: pressed
1/2 ts fresh ginger -- minced
1 lb smoked ham -- julienne cut
2 c cabbage -- finely shredded
5 oz bamboo shoots (canned) --
: julienne cut
3 TB sherry
1 TB soy sauce
1 TB cornstarch
1 lb egg roll skins
1 egg -- beaten
: oil
Ashland is a picnic lover's haven, from beautiful Lithia Park
adjacent to the Elizabethan Theater, to nearby streams, lakes and
hillsides. Perfect pre-theater picnic fare would be this Chinese
spring roll, with its 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 the
onion, leek, celery, chile, garlic and ginger. Stir-fry for about 1
minute, then add the ham, cabbage and bamboo shoots, and continue to
stir-fry for an additional 3 or 4 minutes. Blend together the sherry;
soy sauce and cornstarch. Stir the mixture into the vegetables and
cook just until thickened. Do not overcook the ingredients or the
vegetables will not be crunchy. Remove from heat, adjust seasonings
and cool thoroughly before proceeding with recipe.
For each spring roll, place an egg roll skin on counter, with a corner
pointing toward you. Arrange about 2 rounded tablespoons of the
filling diagonally across the skin, to within 1 inch of the left and
right corners. Fold the corner nearest you over the filling. Brush a
dot of beaten egg on the left and right corners, then fold these
corners in over the filling, pressing them firmly down onto the
previously folded corner. Now roll the package to within 1 inch of
the top comer. Dot top corner with egg and press it down on the roll
to seal. As each spring roll is completed, cover it with plastic wrap
until ready to fry. Rolls can be refrigerated up to 12 hours before
frying. Fry a few spring rolls at a time in about 2 inches of hot oil
until golden, turning to evenly brown on all sides.
After frying, drain well on paper towels and serve immediately, or
refrigerate for later use. Spring rolls are equally delicious hot or
cold.
Cooked spring rolls can also be covered and frozen. To reheat frozen
rolls, place them on a baking sheet an bake in a 375 degree oven for
about 20 minutes, or microwave on HIGH until heated through. Adapted
for Mastercook by Brenda Adams <adamsfmle@aol.com> post mc-recipe
10/10/96
Recipe By : Jan Roberts-Dominguez: Sandwich Cuisine Oregon Style
From: Adamsfmle@aol.Com Date: Sat, 12 Oct 1996 14:00:34
~0400
Serves: 1
Lithla Park Spring Rolls Recipe brought to you by Recipes To-Go