. . cooking
recipes, cookery, food, cooking vacations
is one of the recipes from a new contributor who
will be known as Mrs Susie. In the very near future
I will provide more information in the biography
section. Mrs Susie specialises in Oriental cooking.
An important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
Mrs Susie has this to say about this recipe:
learned how to make these from a friend who
had a oriental food shop. She was smart and
made me buy them for 2 years before she gave
me the recipe, that was when they cost $0.80,
now she sells them for $3.50 for 2 at her own
pound ground pork
1 medium onion chopped
1/2 bunch of green onions chopped
1 carrot grated
1 clove garlic minced
1/2 tsp. Pepper
1 tbs. Golden mountain soy sauce (see note
4 crab sticks chopped and partially shredded
4 oz bean thread noodles
1 package spring roll wrappers*
(found in freezer)
are thin, square, white - not a round hard
disc and not an eggroll wrapper
bean thread noodles in cool water for 10 minutes.
Drain and chop into 1" pieces, place
in large bowl
rest of ingredients and mix with a fork to
incorporate all ingredients. I use the fork
to cut in the ground pork, gently cutting
and mixing until the desired consistency is
reached. (noodles evenly distributed through
vegetables and meat.
set for 10 minutes for the flavors to mix.
the spring wrapper package and remove plastic
wrap and discard. Gently separate each piece
and place under a moist, but wrung out cloth.
If they dry out they will crack when rolling
with the meat filling. When all are separated,
take one and place on a clean surface with
one corner facing you.
approx. 1 tblsp (or the size of sausage link)
in the corner facing you of spring roll wrapper.
corner nearest you up to cover filling. Now
you have a large square of wrapper with one
corner folded up away from you.
fold over the right corner to the edge of
the filling, make a crease and tuck behind
mixture. Do the same with the left corner.
They should over lap each other. Now what
you are looking at is: the wrapper with one
corner folded up over the filling and each
side folded in so the only true corner that
is left is at the top which is facing away
from you. (I'm trying to be as specific as
I can because this is hard to explain, but
very easy to do.) Then start rolling the filling
towards the top. The eggroll should only be
as long as the filling. If there is wrapper
sticking out, fold it in again towards the
center and behind the filling. When you reach
2" from the top, wet your fingers in
a bowl of water and wet the two angles of
the corner. Continue to roll and seal the
wet edges with your finger.
have to tell you, I found the rolling of the
various appetizers to be one of the hardest
things to do. But get your self an eggroll
and take it apart and see how they do it.
It really is easy to do. Remember I learned
20 years ago when oriental cooking was more
the eggrolls at 350º until browned, and
160º inside. You can freeze them before
cooking, on a rack in the freezer, or you
can fry them and freeze them and heat them
up in a 350º oven prior to serving.
golden mountain soy sauce. You can probably
find this in any Chinese shop. This is what
makes it Vietnamese eggrolls. You can probably
substitute other soy sauce, but it won't taste
the same. Do not use the sediment.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".