Egg Rolls

This is a great recipe that we don't make very often.  Besides not being very healthy, deep frying is a major hassle.  That said, every once in a while, it is totally worth it, and we decided to celebrate NYE 2010 with some greasy goodness.  This recipe yielded about 18 egg rolls.  To reheat, just broil for a few minutes.

Egg Rolls

6 c coarsely chopped cabbage
1 carrot, shredded
1/2 c bean sprouts
2 T chopped onion
4 oz chopped shrimp or cooked ground beef/turkey (optional)
2 T soy sauce
1/4 tsp garlic powder
1/4 tsp black pepper
1 egg
cornstarch
egg roll wrappers
oil (for frying)


1) In a large bowl, mix together cabbage, carrot, bean sprouts, onion, meat, soy sauce, garlic powder and black pepper.
2) In a skillet, cook the egg flat and thin (break the yolk); finely chop the egg and add it to the bowl.  
3) Sprinkle top of mixture with cornstarch; mix and let sit for 10 mins.
4) In a small dish, combine 1 T cornstarch with 2 T water.
5) Place a egg roll wrapper in front of you on an angle (so it looks like a diamond instead of a square).
6) Place 2 heaping T of filling in the center of the wrapper.
7) Using a spoon, put a tiny dab of cornstarch water on the three corners furthest from you; use the back of the spoon to spread the water around the top two edges.
8) Fold the corner closest to you over the mixture tightly; fold the two side corners inward; finish rolling, ensuring a good seal.
9) Repeat for remainder of egg rolls.
10) In the meantime, heat 3-4 inches of oil to 350 degrees.
11) Fry egg rolls until golden brown; drain on paper towels.
12) Serve with duck sauce.

Buffalo Chicken Dip

Buffalo Chicken Dip

10 oz can chicken, drained
8 oz package cream cheese, softened
1/2 c ranch dressing
1/4 c plus 2 T hot sauce
3/4 c cheddar cheese, shredded

1) Preheat oven to 350 degrees.
2) Mix together all ingredients in an 8x8 baking dish.
3) Bake for 25 mins or until hot and bubbly.

Spinach Artichoke Dip

This is Diana's recipe. I made it for the NYE party we went to last night.

Spinach Artichoke Dip

10 oz box frozen spinach, thawed
14 oz can artichoke hearts, drained
12 oz cream cheese
1/2 c (heaping) mayo
2 T garlic
2 tsp lemon juice
1/2 c parmesan cheese, grated
handful of shredded mozzarella cheese

1) Preheat oven to 375 degrees.
2) Squeeze out the excess moisture and roughly chop both the spinach and the artichoke hearts.
3) Mix together all ingredients in a large bowl (using a mixer works best).
4) Spread evenly in an 8x8 baking dish and bake for 25 mins or until hot and bubbly.

Cheddar Beer Fondue

We made this last night as a final hurrah before we begin the pre-wedding diet :-) (we'll see how long it lasts!) We used apples, broccoli, cauliflower, celery and bread as dippers. This time we used Yuengling, but I've also used Miller Lite. Any beer will work, but darker beers definitely bring a stronger flavor to the fondue. Although the recipe calls for a fondue pot, it's easy to make on the stove.

Cheddar Beer Fondue

1 lb cheddar cheese, shredded
1 T flour
1 1/2 tsp dry mustard
dash cayenne
3/4 c beer
2 tsp worchestershire sauce

1. In a fondue pot, combine beer and worchestershire.
2. Set temperature to 375 degrees and heat until bubbling.
3. Gradually add cheese mixture, stirring constantly until cheese melts smoothly.
4. Reduce heat to 200 degrees and serve.