Curried Eggrolls
Source of Recipe
Floyd, the Food Guy, RMEWS News
List of Ingredients
2 T. olive oil
1 head Napa or Chinese cabbage, sliced thin
2 potatoes, peeled, diced finely and cooked
salt and pepper
1-2 t. curry powder
1 T. chicken stock
eggroll skins
vegetable oil
Recipe
Heat the olive oil in a saute pan. Add the Napa cabbage and fry until the cabbage is limp. Add the potatoes and season with some salt and pepper. Next, sprinkle the curry powder over all and toss. Taste to adjust the seasonings. Add the chicken stock if the mix seems dry. Lay out an eggroll skin. Place some of the filling on the center of the skin in a neat row about 3 inches long. Start rolling from the point closest to you. Next, fold in the two edges, then wet the point that faces away from you. Complete the rolling, tightly. Heat about an inch of vegetable oil in a fry pan over a high heat. Add the eggrolls, being sure they don't touch eachother. Fry, turning, so they brown evenly. Remove to a paper towel. Cut in half and serve as an appetizer with spicey broiled shrimps.
HINTS:
These eggrolls are perfect as an appetizer or as an entree. The choice is yours.
Serves 2-4.
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