MOTHERS FRIEND OIL RECIPES

CHA GIO VIETNAMESE EGG ROLLS RECIPE | ALLRECIPES

Cha Gio Vietnamese Egg Rolls Recipe | Allrecipes image

These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful.

Provided by Joann Lai

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 2 dozen egg rolls

Number Of Ingredients 13

Ingredients

1 cup uncooked bean threads (cellophane noodles)
1 large dried shiitake mushroom
1 pound ground pork
½ pound shrimp, chopped
1 large carrot, peeled and grated
1 small shallot, minced
2?¼ teaspoons Vietnamese fish sauce
1?¼ teaspoons white sugar
1?¼ teaspoons salt
1?¼ teaspoons ground black pepper
24 egg roll wrappers
1 egg, beaten
oil for deep frying

Steps:

Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

Nutrition Facts : Calories 227.5 calories, CarbohydrateContent 13.8 g, CholesterolContent 68.4 mg, FatContent 13.5 g, FiberContent 0.6 g, ProteinContent 12 g, SaturatedFatContent 3.1 g, SodiumContent 463.8 mg, SugarContent 0.8 g

TWO-STEP POUND CAKE RECIPE | MYRECIPES

Two-Step Pound Cake Recipe | MyRecipes image

You'll need a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment for this recipe.

Provided by MyRecipes

Total Time 2 hours 55 minutes

Prep Time 15 minutes

Yield Makes 10 to 12 servings

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
3 cups sugar
2 cups butter, softened
¾ cup milk
6 large eggs
2 teaspoons vanilla extract

Steps:

Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

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