New Years Culinaria
Posted
Wed, 12/26/12
One of my long-held traditions on New Years Eve is to prepare homemade Spring Rolls (aka egg rolls). This year will be no different.
Spring Rolls
1 pkg. large wonton skins
One or two days before cooking, place small cubes of chicken in a plastic container. Add crushed garlic, teriyaki sauce, soy sauce and black pepper; stir to mix. Cover and refrigerate. Stir mixture two or three times a day to equalize marinade. When ready to cook, place a small amount of oil into a preheated wok. Add the marinated chicken; cook on medium heat for about ten minutes, stirring frequently. Add remaining ingredients (except for oil, water, cornstarch and wonton skins).
On a large chopping block or flat surface, spread out wonton skins one at a time. Spoon about one tablespoon of the meat mixture down the center of each skin. Fold over; close ends using a mix of water and cornstarch to seal, spreading mixture with fingers. Repeat with remaining skins and meat mixture. When finished, add more oil to the wok (about 1/2 to 3/4 cups). Drop the filled wonton skins two or three at a time into the hot oil. Cook, turning several times, until the skins are golden brown. Drain on paper towels. Serve hot.
Suggestions: Serve as an appetizer with hot mustard or warmed soy sauce/teriyaki sauce mixture for dipping. Spring Rolls can also be used as a main meal, preferably served with plain white rice or Japanese Fried Rice. Shenanchie's Note: I've been using this same recipe for Spring Rolls since 1982, and always get raves. They are simply delicious.
In the meantime, try Food Fare's New Years Eve Recipes. You just might find something that tickles your culinary fancy.
Another tradition of mine is to enjoy a few glasses of Ryan's Irish Cream over ice whilst playing computer games (this year my favorite is Weird Park: Scary Tales). The Sci-Fi Channel is also airing their annual two-day marathon of The Twilight Zone, so my New Years Eve is basically set.
My "wild and crazy" days ended about a decade ago, so I'm quite content to stick close to home to ring in the New Year. It's very relaxing - and definitely much safer!
Happy New Year to one and all...
PS: Food Fare's next cookbook is scheduled to arrive in January 2013, so keep your eyes and palates peeled!
*Related post: Culinary New Year (12/29/14).
Tags: Appetizers;
Entrees;
Food Photos; New Years Eve;
Poultry
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