Mini Egg 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

MINI CHEESECAKE EGG ROLLS

Steps:

• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Stir in chocolate chips. Refrigerate 1 hour.
• Place 1 egg roll wrapper on work surface with 1 bottom corner facing you; spoon 1 scant tablespoon cream cheese mixture into horizontal log shape on bottom third of wrapper. Lightly brush edges of wrapper with egg. Fold bottom corner of wrapper over filling, then fold in both opposite sides of wrapper and roll up burrito style to completely enclose filling. Repeat with remaining egg roll wrappers and cream cheese mixture.
• Heat oil to 375°F in medium saucepan on medium heat.
• Add egg rolls, in batches, to hot oil; cook 1 min. or until golden brown on both sides, turning after 30 sec. Drain on paper towels.
• Spoon preserves into microwaveable bowl. Microwave on HIGH 30 sec. or just until warmed.
• Sprinkle egg rolls with powdered sugar. Serve with the preserves.