December 2018 2018 Cooking Recipes My Recipes Bisquick Pie Recipes Puerto Rican Recipes Baked Salmon Recipes Salad Recipes Lamb Recipes Quick and Easy Recipes Cake Mix Recipes Chicken Salad Recipes White Cake Recipes Barbecue Recipes Potato Recipes Pork Chop Recipes Halibut Recipes Hamburger Recipes Spaghetti Squash Recipes Preserving Recipes Country Chutney Recipe 1 1/4 lb Parsnips 1 lb Apples (3 md.) peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup) ... read more Healthy Snacks Recipes Chicken Liver Pate Coconut Curried Wings Crostini with Chicken Livers Empress Mushrooms Feuillete D'Escargots Et Cepes Au Santenay French Pate Kobeba Samakeyah Oyster Pan Roast Shrimp Pate Melrose Avenue Spring Rolls Recipe Melrose Avenue Spring Rolls recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Quick tips & how to cook instructions & ingredient information 1/2 lb Chorizo sausage or any other spicy sausage 1 oz Rice sticks 6 Dried Chinese blk. mushrooms 2 c Shredded green cabbage 2 c Bean sprouts 1 c Julienned carrots 2 Green onions minced 2 tb Dry sherry 1 tb Oyster sauce 1 tb Oriental sesame oil 1 ts Chinese chili sauce 1/2 ts Sugar 3 Garlic cloves finely minced 2 tb Cornstarch 2 tb Cooking oil PLUS: 3 c Cooking oil 12 Spring roll skins 2 Eggs beaten Dipping sauce of your choice 20 Bibb lettuce leaves ADVANCE PREPARATION: If the sausage is in links, slit the casing and squeeze the meat out. Place the sausage meat in a small frying pan or wok. Cook over low heat until thoroughly cooked and the fat is rendered, about 15 minutes. Stir occasionally. Transfer to a sieve and press the meat with the back of a spoon to eliminate all fat. If the sausage meat is still in lumps, chop finely. Soak the rice sticks in hot water for 20 minutes. Drain and cut into 2 inch lengths. Soak the mushrooms in hot water until soft, about 20 minutes. Discard the stems and shred the caps. Combine the sausage, mushrooms, rice sticks, cabbage, bean sprouts, carrots, and green onions. Separately combine the sherry, oyster sauce, sesame oil, chili sauce, sugar, and garlic. Combine the cornstarch with an equal amount of cold water and set aside. Place a 12 inch skillet or wok over high heat. When hot, add 2 tablespoons cooking oil when the oil becomes hot, add the sausage mi ture. Stir fry until the vegetables are brightly colored, about 2 minutes, then add the sauce. Stir fry until the vegetables just begin to wilt, about 1 minute more. Add a little of the cornstarch mi ture to thicken the sauce, then transfer to a bowl. Cool to room temperature, and then place in the freezer until thoroughly chilled, about 1 hour. Separate the spring roll skins. Position each spring roll so one of the corners is pointing at you. Place about 1/2 cup of the filling in the bottom third of the skin and then form the filling into a cylinder, stretching between the side corners. Bring the corner nearest you over the center of the filling and then tuck the tip under the filling. Roll the spring roll a turn. Brush the two side corners one third over the top of the cylinder. Now finish rolling the spring roll into a cylinder. Place on a small tray as you complete the rest of the spring rolls. Store, unstacked and uncovered, in the refrigerator. (These can be done a day ahead.) LAST MINUTE COOKING: Place 3 cups of cooking oil in a 12 inch skillet and heat over high heat. When the oil reaches 370 F (bubbles will escape from the end of a wooden spoon when placed into the oil for 10 seconds), fry the spring rolls in 3 batches, cooking them on both sides until light golden, about 3 minutes. Drain on a wire rack. Heat the oil again, this time until it reaches 400 F. Fry the spring rolls a second time in 2 batches until they are dark golden, about 1 minute. Drain. The second frying makes the spring rolls crispier. Serve spring rolls whole or cut in half, with one or more dipping sauces. Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and enjoy. Serves: 8 to 12 as an Healthy Snack Melrose Avenue Spring Rolls recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family. Rating: 5.0 293 people have voted Last Reviewed on 2018-12-19 2018 Cooking Recipes » Healthy Snacks Recipes » Melrose Avenue Spring Rolls Wednesday, Dec 19 2018 2018 Best Cooking Recipes New Recipes Chicken and Coconut Milk Soup Gaeng Com Yam Gai BeerBatter Onion Rings Bermuda Fish Chowder 2The Reefs Southamton Bermuda Broiled Spicy Shark Curried Frogs' Legs Charbroiled Swordfish with Citrus Salsa New Cooking Recipes CranberryStuffed Acorn Squash Recipe 2 md Acorn Squash 1 Apple, chopped 1/2 c Cranberries, fresh or Frozen, chopped 1 Orange, peeled and chopped 1/2 ts Ground Cinnamon 2 ts Honey or Equal Sweetener Cut the squash in half and remove the seeds. Combine the remaining ingredients, e cept the honey or sweetener. Fill the squash with the mi ture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. ... Cooking Magazines: Squash Recipes » December 2018 Dish Of The Day Aubergine with Pork and Prawns Makhua Phao Song Kruang Recipe Stephen Ceideburg 4 lg Aubergines (eggplants) 5 oz Pork, minced or ground 7 oz Prawns (shrimp), shell... read more Category: » Tilapia Recipes View more dishes Top 5 Cooking Categories Chicken Salad Recipes Basic Recipes Cheesecake Recipes Yellow Cake Recipes Hot and Spicy Recipes View More Categories
