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Wonton Soup
Prep Time 10 minutes
Total Time 25 minutes
Serves 4

Ingredients

  • 8 cups chicken broth
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce (such as Sriracha®)
  • Salt to taste
  • 8 cups water
  • 20 wontons

Directions

  1. Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
  2. While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

Eggrolls

Prep Time 20 minutes
Total Time 30 minutes
Serves 8

  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoongarlic powder
  • 1 quart peanut oil for frying
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 cups shredded cabbage
  • 2 ounces shredded carrots (or buy shredded carrot/cabbage prepackaged)
  • 8 (7 inch square) egg roll wrappers
  • 2 tablespoons sesame seeds

Directions

1. Season pork with ginger and garlic powder and mix thoroughly.
2. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
3. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat.
4. While oil is heating, combine flour and water in a bowl until it forms a paste.
5. In a separate bowl combine the cabbage, carrots and reserved pork mixture.
6. Lay out one egg roll skin with a corner pointed toward you.
7. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll.
8. Brush a bit of the flour paste on the final corner to help seal the egg roll.
9. Place egg rolls into heated oil and fry, turning occasionally, until golden brown.
10. Remove from oil and drain on paper towels or rack.
11. Put on serving tray and top with sesame seeds.