Nakagawas Eel Hand Rolls Food

NAKAGAWA'S EEL HAND ROLLS

Steps:

• Drop eel in plastic bag into boiling water and let stand 2 minutes.
• Cut seaweed into a rectangle measuring 4 by 7 inches.
• Dampen fingers with cold water. Put rice off center near lefthand edge of rectangle of seaweed. Pat down with dampened fingers to flatten slightly. Brush with horseradish. Sprinkle with sesame seeds.
• Open eel package and cut into diagonal, parallel 1/2-inch-wide slices. Top rice with these slices. Pour sauce from the plastic package over eel and rice. Add cucumber strips.
• Fold bottom left corner over to partly cover rice. Roll seaweed into shape of ice cream cone. Eat by hand.

HAWAIIAN EGG ROLLS

Steps:

• In a saucepan, saute spinach and ginger in oil for 1-2 minutes.
• In a bowl, combine the ham, water chestnuts, pineapple, onions and soy sauce. Stir in the spinach mixture.
• Place 3 tablespoons of ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.
• In an electric skillet, heat 1 in of oil to 375°.
• Fry egg rolls for 2 minutes on each side or until golden brown. Drain on paper towels.
• Serve with sweet-sour sauce.