Spring Roll Recipe. Like their thicker skinned cousin the egg roll, spring rolls are a popular staple at Chinese-American restaurants.
As a kid, I never much cared for either variety because there was often more wrapper than filling and what meager filling they held tasted more like tired fryer oil than anything else. All that changed while I was living in San Jose, when one of my roommates brought home a bag of King egg rolls. Their crisp oversized rolls are literally bursting with meaty filling and they border on addictive as it’s next to impossible to stop at one (or even two or three). Like many dishes of Chinese origin, spring rolls tell an interesting story of migration and adaptation because they can be found on just about every continent with variations in filling, wrapper and sauce. In the US, spring rolls are usually filled with cabbage, carrots, glass noodles, and pork, and wrapped in either a thin crisp wrapper (spring roll) or a thicker crunchy wrapper (egg roll).
Ingredients Instructions. Watermelon Rind Sour Curry - Gang Som Pleug Tang Mo แกงส้มเปลือกแตงโม. I didn't grow up eating Watermelon Rind Sour Curry and I wish I did because it's so good and so accessible.
I'd heard of Watermelon Rind Sour Curry from a friend and decided to give it a try. My family loves it. Now when we buy a watermelon, a Watermelon Rind Sour Curry is expected. The watermelon rind works so well absorbing spices and strong flavors in the sour curry. The dense texture keeps the rind from falling apart during cooking. Gang Som or sour curry is more common at a Thai's dining table than red or green curries.
The term 'som' has 3 meanings: orange as in the fruit, orange as color and a sour taste. Fresh Plum Crumble. We have Italian Prune Plum trees right here on the Country Estate that I live and work on.
During plum season the trees are just dripping with the purple/blue fruits, hanging off the branches like jewels. Todd and I both love plums, little purple ones, baby fist sized Italian ones, yellow mirabelles . . . ruby coloured pluots, damsons, green gages . . . we love them all equally . . . they are one of our favourite types of fruit. The ones here on the Estate are not quite ready yet, but the other day, as we were driving down the A21 towards home, I saw a sign that said, "5 lbs local Kent plums, £1.50," and how could I resist! There is a truck stop food van that parks in one of the layby's near home, and they always have local fruits and flowers advertised. We stopped and picked up a bag. It was a lovely bag of plums, just chock full of a variety of different plums, all colours and sizes. The crumble won out. Creme fraiche or clotted cream, for serving Pre-heat the oven to 190*C/375*F.
Sweet Potato Fries with Curry Mayonnaise - Recipes - Recipe of the day. Lumpia Shanghai recipe. Photo from www.oursimplejoys.com My next recipe post is definitely one of the top 5 most popular Filipino food.
Everytime I make lumpias, they're always the winning entree. I haven't met anyone yet that didn't like lumpias. After posting my chiken adobo recipe a week ago, Shelley Phillips requested this Lumpia Shanghai recipe. So, here it is. Filling: 1 pound ground pork 1/2 pound shrimp (finely chopped) 1 medium onion (finely chopped) 1 medium-size carrot (grated) 1 bulb garlic (minced) 1 small can water chestnuts (finely chopped, discard juice) 10 green onion (cut up about 1/8") 1/4 cup soy sauce 1/2 teaspoon. black pepper 1 teaspoon salt 1 tablespoon sesame oil The rest of the recipe: 1 quart oil for frying 1 package spring roll wrappers (these can be bought at any Asian store) 1 egg (beaten in bowl) In a large bowl, combine ground pork, shrimp, onion, carrot, green onion and water chestnuts.
Enjoy. A blog migration issue has caused some comments to be deleted. The gathering was faaaarrrr out.