2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa's)
- Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute' until tender.
- Drain, retaining oil.
- In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
- Cool 5-10 minutes.
- Fill center of each wrapper with 2 tablespoons of filling.
- Fold 1st corner towards the center. Then fold each edge towards the
center. With a pastry brush wet the exposed triangle of dough and roll
the bulk onto it.
- Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
- Cook egg rolls on all 4 sides until golden.
RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce
- Heat jam in microwave for 20 seconds to warm and thin.
- Whisk in honey and soy sauce.
- Set aside.
4 cups blackberry pieces
2 cups fresh pineapple chunks
3 cups sugar
1 apple, peeled, cored and chopped
1/4 cup lemon juice
1 packet KNOX unflavored gelatin
- Ina large pan combine everything except the gelatin.
- Stir until sugar is dissolved.
- Bring to a low rolling boil.
- Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
- Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
- Add juice mixture back into pan and simmer 5-10 minutes.
- Pour into sterilized jars and water bath 10 minutes.
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce
- Heat jam in microwave for 20 seconds to warm and thin.
- Whisk in honey and sauce sauce.
- Set aside.
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