Okinawa Egg Rolls Food

SATA ANDAGI (OKINAWAN DOUGHNUTS)

Steps:

• In a deep fryer or deep skillet, heat oil to 350 F or until hot.
• In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
• Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
• Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
• Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!

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

OKINAWA EGG ROLLS

Steps:

• 1. Shred 1 lg. head of Cabbage and the 2 lbs. carrots. Shred the potatoes.
• 2. In a soup or stew pot, put cabbage, carrots, potatoes and jar of mushrooms in a pot of boiling water. Add 1/4 bottle of Soy Sauce. Cook till tender.
• 3. While veggies are cooking, in a skillet with a sm. amount of oil, brown hamburger with onions.I add garlic powder and basil, dash or 2.
• 4. When veegies are tender, remove off burner and drain. Drain well. and set back on stove covered.
• 5. When Hamburger is ready, add it to the veggies.
• 6. On waxed paper, open pkg. egg roll wraps. Lay out. Take 2 Tablespoons of mixture and lay on wrap. Add a hand full of Mozzerella cheese. Roll the wrap around this, and pin with tooth pick if need to.
• 7. In fry daddy or pot of hot oil, drop egg rolls in and fry till golden brown.