Egg And Nori Rolls Food

EGG ROLLS

Steps:

• In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
• In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
• Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
• In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
• Combine all ingredients in a bowl.
• Wine Suggestion: Beringer White Zinfandel

NORI ROLLS

Steps:

• In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.
• Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.
• For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.
• Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.

EGG AND NORI ROLLS (TOMAGO)

Steps:

• Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
• In a bowl, beat together eggs, salt and water.
• Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
• Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
• Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
• Continue stacking omelets and nori until all are used.
• Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
• Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.

B.E.D. OF SCALLOPS AND NORI " EGG ROLL" WITH CHAMPAGNE CAVIER SAUCE

Steps:

• Sauce:
• In a saucepan, sweat the shallots in butter. Add the Champagne and heavy cream and bring to boil then reduce heat to a simmer for 10 minutes. Blend the sauce and strain. Sprinkle with salt and pepper. Keep warm and set aside.
• Scallops:
• Score all the scallops and season with salt and pepper. Heat up a saute pan with sesame oil and sear both sides of the scallops, 3 minutes on each side.
• "Nori" Egg Roll:
• Beat and season the eggs as if for scrambling. Sweat bok choy and carrots in sesame oil and season. Add the eggs and scramble until semi dry. Place nori in sushi mat and roll the scrambled egg into a sushi roll. Cut each roll in equal sizes on a bias.
• To plate: add the caviar to the warm sauce and divide the sauce into 4 plates.
• Plate 3 scallops each and top it with the nori " egg roll". Add orchid and chives to decorate.

SUPER SUSHI NORI ROLLS

Steps:

• Empty rice into a bowl and run water through it until the water runs clear off the rice.
• Then cover rice in water and boil, adding water continuously until it's all absorbed and you have a sticky rice.
• If you have a bit too much water at the end, when the rice is cooked, just set it in a strainer for a few minutes to drain.
• Now, leave the rice for up to an hour beforehand so it can cool properly.
• You can speed this up a bit by putting it in the fridge to cool.
• When the rice is cool, lay out a tea towel and a nori sheet on top.
• Spread rice thinly over the sheet (a knife dipped in hot water makes this easier), leaving about an inch clear at the bottom and a slightly smaller border around the rest.
• The trick is to not use too much rice, leaving room for it to expand when rolled.
• Choose your fillings (one or two for each roll) and lay out in a thin line across the sheet, about 1/3 of the way from the top.
• Then start rolling from the top.
• The tea towel will help you get it started.
• When it is rolled (the bottom inch of the nori will stick to itself, holding the roll together) take a sharp knife and slice 1 inch rounds.
• Dip in soy sauce and wasabi, topped with ginger slices and enjoy!

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. 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. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.