Egg rolls

Egg Rolls I made egg rolls last night for dinner out of the Pillsbury crescent rolls. They were lacking something, either they needed more garlic salt or some ginger or soy sauce, I don't know. I'm not gonna lie, they were a little weird. But in a, "I am so going to make them again" kind of way.
My daughter liked them. I liked them. I don't think the male folk in the family did. Here's what I did:

I sauteed off a bag of cabbage and carrot cole slaw in butter and olive oil, sprinkled with Lawry's garlic salt and added some sliced scallions and shallot. I would have used some bean sprouts but couldn't find any fresh in the grocery store. For one tube of crescent rolls, you will probably only need a half of a package of slaw. Less if you're using bean sprouts. When soft I then let the cabbage cool completely. On the second try at this, I put some uncooked sliced scallions on before bakingI unrolled the crescent rolls and separated them into the rectangle shape and pressed the other perforations together. I put some chopped cooked shrimp on the rectange, then the cooked cabbage and rolled them up lengthwise and sealed the edges and the ends with my fingers. I baked them according to the crescent roll baking instructions. Made a nice side to our basil Tilapia and ham fried rice.

When I make them next time I will season the shrimp, or whatever protein I use, and the cabbage more with salt or soy sauce or ginger. The crescent roll is so bland and thicker than a normal egg roll wrap that the flavor of the egg roll needs to come from within.

Sweet and Sour Chicken

I made the Sweet and Sour Chicken recipe tonight for dinner that was in the post earlier today that I got from the "two peas and a pot" blog. Except that I switched out pork from a pork loin instead of using chicken. It was yummy, yummy. I have never been a fan of homemade sweet and sour before because I could never find a sauce to my liking. This one is good. If I would make any changes, I might thicken the sauce slightly with some cornstarch and add it to the pork right before serving so as to keep the pork crisper. Everyone gobbled it down, even the child who is a self proclaimed hater of Asian cuisine. But then again, I don't really know how authentic sweet and sour pork made with ketchup is. I had some sauteed red pepper strips and pineapple chunks on the side for those who like to add one or both of those. Next time I may get crazy and have sauteed onions on the side.

Sweet and Sour Chicken
from the blog, "Two Peas and a Pot"


3-4 boneless skinless chicken breasts
Salt and pepper
1 C. cornstarch
1/4 C. canola oil

Cut the boneless chicken breasts into chunks. Season with salt and pepper. Coat chicken in cornstarch. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over the chicken.

Sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. vinegar
1 T. soy sauce
1 tsp. garlic salt

Bake for 1 hr. at 325 degrees. Turn chicken every 15 minutes. If you want extra sauce, make another batch and put in a pot and bring to a boil. Keep at medium heat, stirring often for 6-8 minutes until reduced slightly.

P.F. Changs Lettuce Wraps

P.F. Chang style Lettuce Wraps
from Carrie S.

3 T. oil
2 boneless skinless chicken breasts
1 cup water chestnuts (can)
2/3 C. mushrooms
3 T. chopped onion
1 tsp. minced garlic
4-5 leaves of ice berg lettuce

Special sauce
1/4 C. sugar
1/2 C. water
2 T. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. lemon juice
1/8 t. sesame oil or EVOO
1 T. hot mustard
2 tsp. water
1-2 tsp. garlic and red chili paste

Stir Fry Sauce
2 T. soy sauce
2 T. brown sugar
1/2 tsp. rice wine vinegar

Make special sauce by dissolving the sugar in water in a small bowl. Add soy, rice vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you are ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large fry pan. Saute chicken breasts for 4-5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools, mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy, brown sugar, and vinegar together in a small bowl. When chicken is cool, mince it as small as the mushrooms and water chestnuts are. With the pan still on high heat, add another T. of EVOO. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple of minutes, then serve it in the lettuce cups. Top with special sauce.