Sunday, November 1, 2009

China Town at my house

I loath when daylight savings time ends. Why? Because, that means the sun sets before 5pm. Not OK with me. It makes me sad to get up in the dark and about 30 minutes after I get home from work, it's dark again!

To brighten up our night, Jon and I decided to have a little Asian-American themed dinner. We set the table with red linens, black plates, and thew some music on. We cooked together, a rare occurrence at our house. Usually, I don't let Jon near my kitchen. Not that he's a bad cook, quite the opposite actually. It's just that cooking is like daily therapy for me. It's my alone time with God. :)

So, what did we make? Egg rolls! Now, we are both incredibly picky when it comes to egg rolls, but this one is a winner. Because they are baked they are much lower calorie (only 115 cal per roll!) and won't give you gut rot from all the grease. Give it a whirl for a fun new experience.

Here's to you and your culinary adventures, friend. Cheers!

Egg Rolls
Makes approximately 10 rolls

1/2 lb ground turkey
1/2 tsp salt
1/2 medium onion, diced
2 1/2 cups shredded cabbage
1/4 cup bean sprouts
1/2 cup diced celery
1/2 TBS peanut butter
2 TBS light soy sauce
1/2 TBS teriyaki sauce
Egg roll skins
2 1/2 TBS melted butter

Stir fry together in a wok: turkey, onion, salt, and pepper to taste. Add remaining ingredients through soy sauce. Stir fry until veggies are limp.

Pour into a strainer, drain for hour.

Stir in teriyaki sauce.

Place 1 egg roll skin on the counter top with 1 point towards you. Lightly moisten the all four sides with water. Place generous amount of filling on the skin. Fold bottom corner up, the left corner up, then the right corner. Roll up and place seam side down on a cookie sheet. Repeat until all filling is used, about 10-11 rolls total.

Brush each egg roll with melted butter. Bake 12 minutes in a 500 degree oven until golden brown.

Serve warm with your favorite sweet and sour sauce.

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