Chinese Egg Rolls

This is another quick and easy dish to make if you get the right ingredients. My kids love 'em, because they help to make them. Here is the recipe.

Serving size: 4-6 people

1 package of Kosher Nasoya Egg Roll Wrappers
1 package of Kosher Fresh Express Cole Slaw Mix/3-color Deli Cole Slaw (The current hechsher is Star-K)
1 package of 8-oz Bean Sprouts (optional)
Kosher Oil enough for deep frying
1 small cup of water for "glue"
1 container lined up with 3-4 paper towels
Dipping sauce

1. Wash and drain the bean sprouts thoroughly, if you use them in the recipe.
2. Take out an Egg Roll wrapper. Place it flat on a dry surface in diamond shape.
3. Place about 2-3 tablespoons of cole slaw mix and 1 tablespoon of bean sprouts into the center of the wrapper.
4. Fold the wrapper from the bottom about 1/3 of the way up in the shape of a triangle, so that it covers over the filling.
5. Fold the right and left sides of the wrapper towards the middle so that your wrapper looks like an open envelope.
6. Roll the wrapper upwards tightly. Put a little bit of water on the top point of the wrapper and seal it onto the wrapper.
7. Repeat steps 2-7 until all the rolls are filled or the cole slaw used up, whichever is first.
8. For additional help on wrapping an egg roll, click on this link.
9. Fill your frying pan with oil enough to deep fry.  
10. Heat up your pan for about 5 minutes. I use a middle flame.
11. Place a few egg rolls into the pan slowly.
12. When one side is golden brown, turn it over with your spatula.
13. When the other side is golden brown, remove it with your draining spatula into your paper towel-lined container.
14. Repeat steps 11-13 until there is no more egg roll to fry.
15. Serve hot with your favorite dipping sauce.

 Bon Appetite!

Fried Chinese Wontons

Fried Chinese wontons are a delicious treat for those who have the patience to fold each wonton into the traditional wonton shape.  The dish is easy to make.  For those who wish to improvise, they can fold the wontons into any shape they like.  My kids and my father-in-law, a"h, used to fold them into an envelope shape.  Here is the recipe.

Serving Size: 4-8 (depending upon the eaters)

1 package of Kosher Nasoya Wonton Wraps
1 lb. ground Kosher beef/turkey
Kosher Oil enough for deep frying
A small cup of water for wonton "glue"
Kosher sweet and sour sauce
Seasoning:

• Kosher Cumin Powder, 1 tsp
• Kosher Garlic Powder/Minced Garlic, 1 tsp
• Kosher Onion Powder/Minced Onion/Small bulb of shallot, 1 tsp
• Kosher Salt, (optional) to taste
• Egg

1. Break an egg, and check for blood.  If there's no blood in the egg, then it's kosher and fine to use.
2. Mix the ground meat with the seasoning and egg.
3. Follow the directions of wrapping wonton in the Nasoya package.
4. Take a wonton wrapper out of the package. Lay it flat on a dry surface in a diamond shape.
5. Dish out 1 tsp of meat into the center of the wrapper. 
6. Moisten the edges of the top sides with a little bit of water.
7. Fold the wrapper in half into a triangle shape.
8. Press and seal.
9. Pull the bottom corners of the triangle down and fold them towards the middle.
10. If you need additional help, here are additional ways of folding the wonton.
11. After all the wontons have been folded, heat up your frying pan with oil enough for deep frying. I use a small to medium flame.
12. Prepare a big bowl or container with three to four sheets of paper towels to drain the cooked wontons.
13. In about 5 minutes, place each wonton slowly into the pan, to fill up the pan.
14. When one side is golden brown, turn it over to cook its other side.
15. When the other side is golden brown, remove it from the pan with a straining spatula,  into the lined bowl/container to drain the wontons of any oil residue.
16. Serve hot with sweet and sour sauce.

Bon Appetite!