I have been sick for pretty much 2 months now. So when I finally started feeling better I celebrated by inviting a few friends over for a big Chinese dinner. Isn't that how every foodie celebrates?!  It takes about 6 hours of hands on time to make this menu: Egg Rolls, Won Tons, Won Ton Egg Drop Soup, Cashew Chicken, Sweet and Sour Pork and Fried Rice. Followed by an awesome Gourmet Carrot Cake. (I think I already posted that recipe) :) I made the fried rice, filing for the egg rolls, cut up the veggies for the stir fry and cut and marinated the pork the day before the party. That way much of the prep is done and the many dishes and pans to make them already washed and put away.

Back in the early 1970’s a group of ladies from our church got together with Anna Cisneros who taught Chinese cooking at Tacoma Community College. She spent a Saturday teaching us her tricks of the trade. This is still my favorite egg roll recipe. I get rave reviews every time I serve them.  Great plain or served with Sweet and Sour sauce, Mustard sauce or Sweet Chili sauce.  I usually don’t have mushroom sauce so I sub the Oyster sauce.  And no, it doesn't taste like oysters!

I will post the other recipes soon. Sorry there are no pictures of this meal. I was so wrapped up in cooking and serving that I forgot to take any pictures. 

EGG ROLLS

1 pkg Eggroll skins (25 pieces)

12 oz chicken breast

1 lb cabbage

1 lg carrot, grated or finely chopped

1 onion

4 eggs

Seasoning:

3 TB oil

1 1/8 tsp salt

3 1/2 TB corn starch

1 TB Mushroom Sauce

1 TB Oyster Sauce

1 tsp soy sauce

1 clove garlic

Prep filling: Thinly slice cabbage.

 Chop onions and chicken.

Marinade chicken with 1 tsp soy sauce, 1 tsp cornstarch ½ tsp oil and 1 TB Oyster sauce and 1 TB mushroom sauce. Set aside.

Prep sauce: Mix ¼ cup water, 3 TB corn starch, ½ tsp oil, 1 TB mushroom sauce and 1 TB oyster sauce. Set aside.

1.       Heat skillet, add 1 tsp oil. Beat eggs in a bowl. Pour half of the eggs into hot skillet, turning skillet to spread a thin layer of egg.  Flip when set (1 minute or so). Remove to cutting board and cook the remaining half of eggs in same manner.  Thinly slice eggs into1/4” by 2” strips.  (Approx) Set aside.

2.       Reheat skillet with 1 tsp salt and 2 TB oil. Stir fry veggies until tender. Remove and set aside.

3.       Reheat skillet with 1 TB oil. Add garlic and chicken. Stir fry until chicken is cooked through. Add sauce and remaining ingredients. Heat through. Remove and cook in refrigerator until chilled.

Form egg rolls:

1.       Wet edges of egg roll wrapper with water. Place approx 3 TB filling in center of wrapper. Bring sides in about 2” then roll up starting at bottom edge, sealing ends and edges well.  Set on paper towels until all rolls are complete.

2.       Heat 7 cups oil in pan until 375-400.

3.       Deep fry until golden brown.

4.       Remove to paper towel lined pan and keep warm in low oven until ready to serve.