Sunday, June 30, 2013


My husband Bill got to pick this week!
He chose China - and then he decided what he wanted me to make. Eggrolls. I'm honestly not sure if these eggrolls are traditionally made - probably not. They are a family favorite though. I may have posted the recipe before. I feel a little bad that we didn't stick to traditional food for this week. I promise we'll get back on track for next week!
In addition to the rolls, we had white rice steamed with a bag of frozen broccoli mixed in (no recipe), and Almond cookies for dessert. These are hands down the best cookies I have ever made. My downstairs neighbors wholeheartedly agree. They are real good. Dangerously good. Enjoy! :)

Menu - for 4-6
Pork Egg Rolls
Broccoli rice
Almond Cookies

Best Ever Egg Rolls
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart canola oil for frying
2 tablespoons all-purpose flour 
3 tablespoons water
2 tbsp soy sauce
1 package coleslaw mix (cabbage and carrots)
1 pkg egg roll wrappers (I use Nasoya- Beth)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Add the cabbage, 1 tbsp water and soy sauce. Cook until the cabbage wilts slightly. Set aside to cool until you are able to handle it.
In another large skillet, or in a deep fryer, heat oil to about 350 degrees F. While oil is heating, combine flour and rest of the water in a bowl until they form a paste.
Lay out one egg roll skin with a corner pointed toward you. Place about 2 tbsp of the pork mixture on egg roll paper and fold. (See the image below on more details for folding. This comes from the Nasoya package.- Beth)
Place egg rolls into heated oil and fry, turning occasionally, until golden brown, about 3 minutes. Remove from oil and drain on paper towels or rack. Serve with Sweet and Sour sauce.


Almond Cookies
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar (can add up to 2 more tablespoons, if desired)
1 egg
2 1/2 teaspoons almond extract
32 whole lightly salted almonds (one for each cookie)

Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius).
In a medium bowl, use an electric mixer to beat the butter, shortening, and sugar. Add the egg and almond extract and beat until well blended. Add to the flour, baking powder, baking soda, and salt and mix well. The dough will be very sticky.
Use your fingers to form the mixture into a ball, and then divide into two balls. Wrap with plastic wrap and flatten each into a round disk. Refridgerate for at least 2 hours.
Take a disk and cut it in half. Then holding each half horizontal, cut out 8 small logs. Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.
Bake for 15 minutes to 18 minutes, until golden brown. Cool and store in a sealed container.



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