Oh pshaw, on Sat 18 Nov 2006 08:36:05p, mom0f4boys meant to say...

> Does anyone here make eggrolls? Also: how bout crab rangoons?

You'll find numerous discussions on both if you search rfc on Google Groups.

--
Wayne Boatwright
__________________________________________________

Iraq's national bird?, 'DUCK'

Does anyone here make eggrolls? Also: how bout crab rangoons?

On 18 Nov 2006 19:36:05 -0800, "mom0f4boys" > wrote:

>Does anyone here make eggrolls? Also: how bout crab rangoons?

My favorite lately are Damsel's Shrimp Rangoon, and I'll go ahead and
post them here as a public service:

* Exported from MasterCook *

Shrimp Rangoon

Recipe By : Damsel in dis Dress
Serving Size : 60 Preparation Time :0:00
Categories : appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
4 ounces canned shrimp -- drained and chopped
3 whole green onions -- chopped
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/2 teaspoon soy sauce
60 won-ton wrappers -- (12 ounce package)

In medium bowl, combine all ingredients except won ton wrappers and
mix
until well blended.

Using a pastry brush, moisten edges of won ton wrapper with water.
Place
scant teaspoon of filling in center of won ton wrapper. Fold in half
to
form triangle, pressing edges to seal. Pull bottom corners across and
overlap slightly; moisten one corner and press to seal tips together.

Fry in deep fryer at 350 F, turning once, until golden brown on both
sides
(about 4 minutes).

May be frozen until needed.

- - - - - - - - - - - - - - - - -
- -

Per serving: 52 Calories (kcal); 3g Total Fat; (48% calories from
fat); 2g Protein; 5g Carbohydrate; 12mg Cholesterol; 75mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve plain, or with seafood cocktail sauce.

NOTES : Adapted from a Crab Rangoon recipe that's all over the 'net,
with
no attributions. Recipe shared with me by Ariane Jenkins.
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On 18 Nov 2006 19:36:05 -0800, "mom0f4boys" > wrote:

>Does anyone here make eggrolls? Also: how bout crab rangoons?

You can use crab instead of shrimp in this, but I prefer the shrimp
flavor:


* Exported from MasterCook *

Shrimp Rangoon

Recipe By :Carol Peterson and Crash
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Fish/Seafood
Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
4 ounces canned shrimp -- drained and chopped
3 whole green onions -- chopped
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
1/2 teaspoon soy sauce
60 won-ton wrappers -- (12 ounce package)

In medium bowl, combine all ingredients except won ton wrappers and
mix until well blended.

Using a pastry brush, moisten edges of won ton wrapper with water.
Place scant teaspoon of filling in center of won ton wrapper. Bring
opposite points together above the filling. Do the same with the
remaining two points. Seal the edges thoroughly. Should look like a
square version of a Hershey's kiss.

Fry in deep fryer at 350°F until golden brown.

May be frozen until needed.

Cuisine:
"Pseudo-Asian"
- - - - - - - - - - - - - - - - -
Serving Ideas : Serve plain, or with seafood cocktail sauce.



These have the same filling as the egg rolls I tasted while working at
my first job ever - at a Cantonese restaurant. If I want the flavor
but am feeling lazy, I'll make the filling and just serve it as a side
dsh. Crash absolutely refuses to eat cabbage unless it's made into
coleslaw, or this filling.

* Exported from MasterCook *

Egg Rolls

Recipe By :Carol Peterson
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-------- ------------
------------------------------*--
1/2 pound ground pork, lean
1/4 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
1 dash white pepper
8 cups water
2 1/2 pounds cabbage -- finely shredded
2 tablespoons vegetable oil
1/2 pound shrimp, cooked -- finely chopped
1/3 cup green onions -- finely chopped
1/2 teaspoon salt
1 teaspoon five-spice powder
18 egg roll wrappers
1 large egg -- beaten
vegetable oil

Mix pork, 1/4 tsp. salt, cornstarch, soy sauce, and white pepper.
Cover and refrigerate about 20 minutes.

Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain;
rinse cabbage in cold water until cold. Drain thoroughly; remove
excess water by squeezing cabbage. (A salad spinner works nicely for
this, too)

Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat
sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink.
Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice
powder. Remove cabbage mixture from wok; cool. (If you have a salad
sppinner, this is a good time to use it)

Place 1/2 cup cabbage mixture slightly below the center of egg roll
wrapper. (Cover remaining wrappers with plastic wrap to keep the
pliable.) Fold corner of egg roll wrapper closest to filling over
filling, tucking the point under. Fold in and overlap the two side
corners. Brush fourth corner with egg; roll up to seal. Repeat with
remaining egg roll wrappers. (Cover filled egg rolls with plastic wrap
to keep them from drying out.)

Heat two inches of vegetable oil in wok to 350F. Fry 4 or 5 egg rolls
at a time for 2-3 minutes or until golden brown, turning two or three
times; drain on paper towels.

Serve with hot mustard or sweet and sour sauce, if desired.

Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's 'New Chinese Cookbook' by Leeann Chin"
Copyright:
"1990"
- - - - - - - - - - - - - - - - -

On Sat, 18 Nov 2006 22:05:54 -0600, Damsel in dis Dress
> wrote:

>On 18 Nov 2006 19:36:05 -0800, "mom0f4boys" > wrote:
>
>>Does anyone here make eggrolls? Also: how bout crab rangoons?
>
>You can use crab instead of shrimp in this, but I prefer the shrimp
>flavor:

:-) Is there an echo in here?

*smooch*

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Sat, 18 Nov 2006 20:12:04 -0800, Serene >
wrote:

>On Sat, 18 Nov 2006 22:05:54 -0600, Damsel in dis Dress
> wrote:
>
>>On 18 Nov 2006 19:36:05 -0800, "mom0f4boys" > wrote:
>>
>>>Does anyone here make eggrolls? Also: how bout crab rangoons?
>>
>>You can use crab instead of shrimp in this, but I prefer the shrimp
>>flavor:
>
>:-) Is there an echo in here?
>
>*smooch*

Heehee! Great minds and all that jazz. SMOOTCH!

: Does anyone here make eggrolls? Also: how bout crab rangoons?

Note that what most 'merikans call Eggrolls are really Spring Rolls.

mom0f4boys wrote:
>
> Does anyone here make eggrolls? Also: how bout crab rangoons?

Does or has?
I have made them in the past, but it was a long time ago. They
were pretty good.

Dave Smith wrote:
>
> mom0f4boys wrote:
> >
> > Does anyone here make eggrolls? Also: how bout crab rangoons?
>
> Does or has?
> I have made them in the past, but it was a long time ago. They
> were pretty good.


Oops.. I should have added that they were good because we put
good stuff in them. When you buy egg rolls they are usually full
of cheap filler like bean sprouts or bok choy with just a little
piece of chicken or bbq pork or maybe a fragment of a shrimp.
When you make them yourself you can load them up with the things
you like. Egg roll wrappers are available at most grocery
stores.