Once Upon a Tine

I've been carrying this recipe around for years on a piece of paper. I once copied it from the internet and printed it. It turned out to be a fool proof receipe that I have made many times. Leftovers can be frozen individually for a quick snack or lunch.

1 package eggroll skins (found in the produce section of most supermarkets)
Vegie oil 1/2 cup cooked diced shrimp
1/4 cup shredded bamboo shoots
chopped green onion to taste
1/2 tsp sugar
1 tblsp Sesame oil
1 egg - beaten
1 cup diced pork
1/4 cup water chestnuts
2 cups chopped bean sprouts
chopped fresh mushrooms
2 tsp soy sauce
salt & pepper to taste.

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. (1-2 minutes only) Add mushrooms to the pan along with chestnuts, bamboo and cook another 2 minutes. Add pork, shrimp, gr onion salt & pepper, soy sauce & sugar. Remove from heat and cool.

Place 2 spoonfuls of the mixture in the center of 1 skin. Take the 2 opposite ends and fold in. Moisten the other 2 edges with beaten egg. Roll into a log shape.

Pre-heat vegie oil in a deep pot. Drop each eggroll in and fry til golden brown. Drain well. Keep warm (in the oven) until you serve them with sweet & sour dipping sauce.

Enjoy.

I have to stray away from the weeks menu with the sudden urge for FRESH SALAD. I choose to make this bean combo to proceed tonight's dinner. Dinner is going to be homemade eggrolls - really easy.
Three bean salad traditionally has a dressing comprised of vinegar, oil and sugar. The sugar is important. I tried making this salad without out sugar and it just didn't work.

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine1 cup fresh,
finely chopped flat-leaf parsley1 Tbsp fresh
finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil1
1/2 teaspoons salt
1/4 teaspoon black pepper

1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

A word on FRIES

Just finished my dinner of steak and fries. We used 4 russet potatoes for 3 people. It was a fine amount. The error lies in the temperature of the oil. I used Wesson and it was OK for the first batch. But the potatoes cool the oil. The second batch was mushy and became friettes. So I upped the temp and all was well. For the secon fry, the oil must be HOT and the fries float. Creating a crisp, brown perfection.