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Name: Lithla Park Spring Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Fresh ginger; minced; 1 c Celery; thinly sliced; 1 tb Soy sauce; 1/2 c Leek; chopped; 2 c Cabbage; finely shredded; 1 Egg beaten; 5 oz Bamboo shoots (canned);; 2 c Garlic; minced or pressed; 1 tb Cornstarch; 1 Jalapeno chile; seeded and; 3 tb Sherry; 2 tb Vegetable oil; 1 c Onion chopped; 1 lb Smoked ham; julienne cut; 1 lb Egg roll skins

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INGREDIENTS

1/2 ts Fresh ginger; minced
1 c Celery; thinly sliced
1 tb Soy sauce
Vegetable oil
1/2 c Leek; chopped
2 c Cabbage; finely shredded
1 Egg ; beaten
5 oz Bamboo shoots (canned);
2 c Garlic; minced or pressed
1 tb Cornstarch
1 Jalapeno chile; seeded and
3 tb Sherry
2 tb Vegetable oil
1 c Onion ; chopped
1 lb Smoked ham; julienne cut
1 lb Egg roll skins

Servings

INSTRUCTIONS

Ashland is a picnic lovers haven, from beautiful Lithia Park adjacent to the Elizabethan Theater, to nearby streams, lakes and hillsides. Perfect pre-theater picnic fare would be this Chinese spring roll, with its succulent ham and vegetable filling all wrapped up and ready to go. Heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion, leek, celery, chile, garlic and ginger. Stir-fry for about 1 minute, then add the ham, cabbage and bamboo shoots, and continue to stir-fry for an additional 3 or 4 minutes. Blend together the sherry; soy sauce and cornstarch. Stir the mixture into the vegetables and cook just until thickened. Do not overcook the ingredients or the vegetables will not be crunchy. Remove from heat, adjust seasonings and cool thoroughly before proceeding with recipe. For each spring roll, place an egg roll skin on counter, with a corner pointing toward you. Arrange about 2 rounded tablespoons of the filling diagonally across the skin, to within 1 inch of the left and right corners. Fold the corner nearest you over the filling. Brush a dot of beaten egg on the left and right corners, then fold these corners in over the filling, pressing them firmly down onto the previously folded corner. Now roll the package to within 1 inch of the top comer. Dot top corner with egg and press it down on the roll to seal. As each spring roll is completed, cover it with plastic wrap until ready to fry. Rolls can be refrigerated up to 12 hours before frying. Fry a few spring rolls at a time in about 2 inches of hot oil until golden, turning to evenly brown on all sides. After frying, drain well on paper towels and serve immediately, or refrigerate for later use. Spring rolls are equally delicious hot or cold. Cooked spring rolls can also be covered and frozen. To reheat frozen rolls, place them on a baking sheet an bake in a 375 degree oven for about 20 minutes, or microwave on HIGH until heated through. Adapted for Mastercook by Brenda Adams post mc-recipe 10/10/96 Recipe By : Jan Roberts-Dominguez: Sandwich Cuisine Oregon Style Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 14:00:34 -0400 From: ADAMSFMLE@aol.com

NOTES

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Lithla Park Spring Rolls

1/2 ts Fresh ginger; minced
1 c Celery; thinly sliced
1 tb Soy sauce
 Vegetable oil
1/2 c Leek; chopped
2 c Cabbage; finely shredded
1 Egg beaten
5 oz Bamboo shoots (canned);
2 c Garlic; minced or pressed
1 tb Cornstarch
1 Jalapeno chile; seeded and
3 tb Sherry
2 tb Vegetable oil
1 c Onion chopped
1 lb Smoked ham; julienne cut
1 lb Egg roll skins

Ashland is a picnic lovers haven, from beautiful Lithia Park adjacent to  the Elizabethan Theater, to nearby streams, lakes and hillsides. Perfect  pre-theater picnic fare would be this Chinese spring roll, with its  succulent ham and vegetable filling all wrapped up and ready to go.    Heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion,  leek, celery, chile, garlic and ginger. Stir-fry for about 1 minute, then  add the ham, cabbage and bamboo shoots, and continue to stir-fry for an  additional 3 or 4 minutes. Blend together the sherry; soy sauce and  cornstarch. Stir the mixture into the vegetables and cook just until  thickened. Do not overcook the ingredients or the vegetables will not be  crunchy. Remove from heat, adjust seasonings and cool thoroughly before  proceeding with recipe.    For each spring roll, place an egg roll skin on counter, with a corner  pointing toward you. Arrange about 2 rounded tablespoons of the filling  diagonally across the skin, to within 1 inch of the left and right corners.  Fold the corner nearest you over the filling. Brush a dot of beaten egg on  the left and right corners, then fold these corners in over the filling,  pressing them firmly down onto the previously folded corner. Now roll the  package to within 1 inch of the top comer. Dot top corner with egg and  press it down on the roll to seal. As each spring roll is completed, cover  it with plastic wrap until ready to fry. Rolls can be refrigerated up to 12  hours before frying. Fry a few spring rolls at a time in about 2 inches of  hot oil until golden, turning to evenly brown on all sides.    After frying, drain well on paper towels and serve immediately, or  refrigerate for later use.  Spring rolls are equally delicious hot or cold.    Cooked spring rolls can also be covered and frozen.  To reheat frozen  rolls, place them on a baking sheet an bake in a 375 degree oven for about  20 minutes, or microwave on HIGH until heated through. Adapted for  Mastercook by Brenda Adams <adamsfmle@aol.com> post mc-recipe 10/10/96  Recipe By     : Jan Roberts-Dominguez: Sandwich Cuisine Oregon Style    Posted to MC-Recipe Digest V1 #242    Date: Sat, 12 Oct 1996 14:00:34 -0400    From: ADAMSFMLE@aol.com

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Nutrition

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Serving Size: 1 Serving (1484g)
Recipe Makes: 1 Servings

Calories: 1749
Calories from Fat: 272 (16%)

Amt Per Serving		% DV

	Total Fat 30.2g	40 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 8.6g
Cholesterol 251.8mg		77 %
Sodium 2901.1mg		100 %
Potassium 951.9mg		25 %
Total Carbohydrate 298.7g		88 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 285.2g
Protein 54.3g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1749

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