|Shanghai style eggrolls under construction|
Happy holidays, Rice Daddies!
It’s that time of year already, and its been a while since I’ve blogged about my favorite rice daddy topic: great food! After all, nothing connects you to a culture more than eating your way through it. Also, an old high school friend recently emailed me for a recipe (hi JS), so I thought this would be the best forum for sharing it.
This recipe almost, almost brings me all the way back to family holidays when I was a kid, where the table was always loaded with an overfull plate of my Shanghainese grandmother’s eggrolls. I didn’t get this recipe straight from her, but its fairly close to what I remember, and good enough where we have them on special occasions in the thisislarry household. I invite you to enjoy some this holiday season, and bring a little bit of Shanghai to your table:
Shanghai style eggrolls
Makes around 2 dozen
1 package egg roll wrappers. Thin kind is the best
2 lb pork, julienned
1lb shrimp, coarsely chopped, can be precooked
10 shitake mushrooms, destemmed and thinly sliced, can be dried mushrooms resoaked
1 medium head of napa cabbage, julienned
4-8 oz glass noodles, soaked to soften, then drained, and very coarsely chopped.
Salt, garlic salt, pepper, soy sauce to taste.
1. Sauté the pork & shrimp together until both are cooked, drain the liquid.
2. Sauté the napa cabbage and mushroom until the cabbage is cooked. Press out ALL the liquid.
3. Toss together the meats, veggies, glass noodles. Drain any remaining liquid.
4. Season to taste. I use about 1t salt, 1t soy, 1/2t pepper.
5. Wrap em up, fry em up, eat em up! I like mine with sambal olek & soy, or mustard!
Note: draining the filling is crucial, otherwise the eggrolls will leak and come apart while frying.
Alright, get your holiday eats on, everybody! And, please, if you've got some holiday recipes that would make my grandmother jealous, let me know, I'm hungry already!