Excellent egg rolls+Gingery soy dipping sauce
excellent egg rolls + gingery soy dipping sauce •••••••••••••••••••••••••••••••••••••••• Why not start out with a few really fun BAD jokes...? How do you make an eggroll? You push it! What do you get when a chicken lays an egg on top of a barn? An eggroll! ... Don’t stop me, I am on a roll (ha ha ha!) I think is must be impossible not to love Chinese Food! Why? Well, I can think of a lot of reasons. Crunchy. Fresh. Salty. Sweet. All together! I really love going out for Dim Sum and trying new things… Every time I’m seated and the carts start flowing toward me I marvel that something so wonderful exists… Mini tastes of China in one place! Guess what? It turns out that egg rolls are actually Chinese! Don’t laugh, but I always thought that they were an American invention to get people to order more take out. Let me start off by saying, this weeks’ recipe is not traditional in any way. I've simply cobbled favorite aspects of different egg rolls and dumplings I've loved, in the past, into this version. This week’s recipe, my friends, is very simple (AKA: the busy parent version) and very tasty. We will not make the wrappers from scratch. We will not pre-cook the veggies. And, because I love the golden, crispiness you get with the traditional fried cooking method, we will do our best to duplicate that by baking them to make it healthier. That’s how it will go down this week. Perfect healthy kid (and adult) finger food the Sticky Fingers Cooking way! I will leave you with a few handy Chinese proverbs for the week:
✴ “Enjoy yourself. It's later than you think.” ✴ “Talk doesn't cook the rice.” With that said, I gotta go! Have fun + happy cooking! –Erin
toss+chop+snip Have the kids combine 3 tablespoons of hoisin sauce and 12 oz of bean sprouts in a bowl and toss together well to coat. Next have kids chop up 1 package of firm tofu and add to another bowl. Nhow ave kids tear or snip (with scissors) 6 T of fresh cilantro and add to a third bowl… Set everything to the side to wait.
spoon+sprinkle+fold Have kids place 1 won ton wrapper, from a package of 12 won ton wrappers, onto your cutting board with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with some tofu and sprinkle cilantro on top. Fold lower corner of wrapper over filling; fold in side corners.
roll+brush Grownups: Pre-heat your oven to 350 degrees. Have kids moisten top corner of wrapper with water from their (clean) finger or with a brush; roll up in a tight jelly-roll style. Have kids brush a little vegetable oil on the continued
••••••••••••••••••••••••••••••••••••••••
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids Mixing & Measuring & Knife Skills, Oh My! www.stickyfingerscooking.com © 2012 Sticky Fingers Cooking
outside of the egg roll to insure a crispy crust when baking … Place egg rolls on your cookie sheet, seam side down until ready to cook. Bake in the oven for 10-15 minutes or until golden brown and crispy!
grate+whisk+eat! While the egg rolls bake, it's time to make the sauce. Have kids grate ¼ tsp of fresh ginger. Combine the ginger with 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons low-sodium soy sauce and 1 tsp of honey. Add black pepper to taste. Whisk and serve sauce with egg rolls. Eat and shout, "ho ho may!" or delicious in Cantonese!
GLUTEN FREE EGG ROLL PREPERATION: Use spring roll rice paper wraps. Dip rice paper in warm water for 10 seconds until soft… Fill the rice paper with the veggies and wrap as stated above. Have kids crack an egg in a bowl and whisk… Roll the egg roll into the egg (hey, that’s funny!) then sprinkle the egg roll in some GF flour. Bake in oven as stated above… GLUTEN FREE HOISIN SAUCE: Sub equal parts tahini/honey/Gluten free soy sauce!
fun food facts: Egg Rolls! An egg roll is an appetizer, which was originally eaten in East Asia but has spread throughout the world as a staple of Asian cuisine. ★ Egg rolls are served for Dim Sum. Dim Sum means “touch the heart” ★ It is said by some that the uncooked spring roll led to the creation of the egg roll. ★ Many Asian countries are claimed to have originated the dish, but South China is the most likely source. ★ Traditionally, an egg roll is made by wrapping a combination of chopped vegetables (often mostly cabbage), meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it. ★ When compared with its cousin, the spring roll, the egg roll is generally larger; has a thicker, puffier skin; is crunchier; and has more filling than the spring roll. However, the terms "spring roll" and "egg roll" are often used somewhat interchangeably. ★ The egg roll dough is egg-based while the spring roll is sometimes rice-based. ★ Traditionally, egg rolls are deep fried until golden brown producing a crunchy taste.
continued
••••••••••••••••••••••••••••••••••••••••
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids Mixing & Measuring & Knife Skills, Oh My! www.stickyfingerscooking.com © 2012 Sticky Fingers Cooking
fun food facts: Bean Sprouts! ★ Beans are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. ★ Sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals. ★ Grown locally year round, sprouts are a good source of protein and vitamin C. 3 ounces of Mung Bean sprouts contain 30 calories. A 12-ounce bag served as a side dish or salad is enough for 4 to 6 people. ★ Medicinally and nutritionally, sprouts have a long history. It has been written that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders over 5,000 years ago. ★ Sprouts have continued to be a main staple in the diets of Americans of Asian descent. ★ Although accounts of sprouting appear in the Bible in the Book of Daniel, it took centuries for the West to fully realize its nutrition merits. ★ In the 1700's, sailors were riddled by scurvy (lack of Vitamin C) and suffered heavy casualties during their two to three year voyages. From 1772-1775, Captain James Cook had his sailors eat limes, lemons and varieties of sprouts; all abundant holders of Vitamin C. ★ Sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in un-sprouted seeds. An average 300% increase in Vitamin A and a 500% to 600% increase in Vitamin C. ★ Thanks to this vitamin & mineral two-fisted punch of nutrition, bean sprouts are gaining popularity as a health food, turning up in everything from salads to soups or just as a healthy snack. ★ Available fresh all year round, their delightful crunch and mild flavor make for an enjoyable snack experience, and are a welcome addition to many meals as an accompaniment or ingredient. ★ A health advisory was issued for raw sprouts some years ago regarding the risk of food-borne illnesses. The reasoning was that sprouts are usually grown in a warm environment, ideal for the growth of bacteria. Cooking the sprouts will destroy this harmful bacteria. Washing and chilling raw sprouts will also reduce the risk of harmful bacteria. What vegetable eliminates the need to brush your teeth? A: Bristle sprouts! What's green and short and goes camping? A boy sprout. What’s the strongest vegetable? A muscle sprout.
••••••••••••••••••••••••••••••••••••••••
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids Mixing & Measuring & Knife Skills, Oh My! www.stickyfingerscooking.com © 2012 Sticky Fingers Cooking
✴ “Enjoy yourself. It's later than you think.” ✴ “Talk doesn't cook the rice.” With that said, I gotta go! Have fun + happy cooking! –Erin
toss+chop+snip Have the kids combine 3 tablespoons of hoisin sauce and 12 oz of bean sprouts in a bowl and toss together well to coat. Next have kids chop up 1 package of firm tofu and add to another bowl. Nhow ave kids tear or snip (with scissors) 6 T of fresh cilantro and add to a third bowl… Set everything to the side to wait.
spoon+sprinkle+fold Have kids place 1 won ton wrapper, from a package of 12 won ton wrappers, onto your cutting board with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with some tofu and sprinkle cilantro on top. Fold lower corner of wrapper over filling; fold in side corners.
roll+brush Grownups: Pre-heat your oven to 350 degrees. Have kids moisten top corner of wrapper with water from their (clean) finger or with a brush; roll up in a tight jelly-roll style. Have kids brush a little vegetable oil on the continued
••••••••••••••••••••••••••••••••••••••••
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids Mixing & Measuring & Knife Skills, Oh My! www.stickyfingerscooking.com © 2012 Sticky Fingers Cooking
outside of the egg roll to insure a crispy crust when baking … Place egg rolls on your cookie sheet, seam side down until ready to cook. Bake in the oven for 10-15 minutes or until golden brown and crispy!
grate+whisk+eat! While the egg rolls bake, it's time to make the sauce. Have kids grate ¼ tsp of fresh ginger. Combine the ginger with 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons low-sodium soy sauce and 1 tsp of honey. Add black pepper to taste. Whisk and serve sauce with egg rolls. Eat and shout, "ho ho may!" or delicious in Cantonese!
GLUTEN FREE EGG ROLL PREPERATION: Use spring roll rice paper wraps. Dip rice paper in warm water for 10 seconds until soft… Fill the rice paper with the veggies and wrap as stated above. Have kids crack an egg in a bowl and whisk… Roll the egg roll into the egg (hey, that’s funny!) then sprinkle the egg roll in some GF flour. Bake in oven as stated above… GLUTEN FREE HOISIN SAUCE: Sub equal parts tahini/honey/Gluten free soy sauce!
fun food facts: Egg Rolls! An egg roll is an appetizer, which was originally eaten in East Asia but has spread throughout the world as a staple of Asian cuisine. ★ Egg rolls are served for Dim Sum. Dim Sum means “touch the heart” ★ It is said by some that the uncooked spring roll led to the creation of the egg roll. ★ Many Asian countries are claimed to have originated the dish, but South China is the most likely source. ★ Traditionally, an egg roll is made by wrapping a combination of chopped vegetables (often mostly cabbage), meat, and sometimes noodles, in a sheet of dough, dipping the dough in egg or an egg wash, then deep frying it. ★ When compared with its cousin, the spring roll, the egg roll is generally larger; has a thicker, puffier skin; is crunchier; and has more filling than the spring roll. However, the terms "spring roll" and "egg roll" are often used somewhat interchangeably. ★ The egg roll dough is egg-based while the spring roll is sometimes rice-based. ★ Traditionally, egg rolls are deep fried until golden brown producing a crunchy taste.
continued
••••••••••••••••••••••••••••••••••••••••
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids Mixing & Measuring & Knife Skills, Oh My! www.stickyfingerscooking.com © 2012 Sticky Fingers Cooking
fun food facts: Bean Sprouts! ★ Beans are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. ★ Sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals. ★ Grown locally year round, sprouts are a good source of protein and vitamin C. 3 ounces of Mung Bean sprouts contain 30 calories. A 12-ounce bag served as a side dish or salad is enough for 4 to 6 people. ★ Medicinally and nutritionally, sprouts have a long history. It has been written that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders over 5,000 years ago. ★ Sprouts have continued to be a main staple in the diets of Americans of Asian descent. ★ Although accounts of sprouting appear in the Bible in the Book of Daniel, it took centuries for the West to fully realize its nutrition merits. ★ In the 1700's, sailors were riddled by scurvy (lack of Vitamin C) and suffered heavy casualties during their two to three year voyages. From 1772-1775, Captain James Cook had his sailors eat limes, lemons and varieties of sprouts; all abundant holders of Vitamin C. ★ Sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in un-sprouted seeds. An average 300% increase in Vitamin A and a 500% to 600% increase in Vitamin C. ★ Thanks to this vitamin & mineral two-fisted punch of nutrition, bean sprouts are gaining popularity as a health food, turning up in everything from salads to soups or just as a healthy snack. ★ Available fresh all year round, their delightful crunch and mild flavor make for an enjoyable snack experience, and are a welcome addition to many meals as an accompaniment or ingredient. ★ A health advisory was issued for raw sprouts some years ago regarding the risk of food-borne illnesses. The reasoning was that sprouts are usually grown in a warm environment, ideal for the growth of bacteria. Cooking the sprouts will destroy this harmful bacteria. Washing and chilling raw sprouts will also reduce the risk of harmful bacteria. What vegetable eliminates the need to brush your teeth? A: Bristle sprouts! What's green and short and goes camping? A boy sprout. What’s the strongest vegetable? A muscle sprout.
••••••••••••••••••••••••••••••••••••••••
Sticky Fingers
cooking
Cultivating ‘Cool’inary Curiosity in Kids Mixing & Measuring & Knife Skills, Oh My! www.stickyfingerscooking.com © 2012 Sticky Fingers Cooking
