“I tried this recipe at a nearby restaurant and fell in love! The first attempt to make them at home was a success! Such an easy and delicious appetizer.”
Ingredients
15 m 4 servings 779 cals
1 tablespoon vegetable oil 1 onion, chopped 1 (12.5 ounce) package frozen sandwich steak meat 1 (14 ounce) package egg roll wrappers 4 slices American cheese, halved 2 cups oil for frying, or as needed 1/4 cup ketchup Add all ingredients to list
Prep
10 m
Cook
5 m
Ready In
15 m
Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.
Recipe: Spicy Miso Mushroom Noodle
Soba Noodles with Vegetables and Miso- Mushroom Broth
Choose miso depending on how assertive you like the flavor: White is mildest, red is strong and yellow tastes somewhere between the two. Be sure not to overcook the noodles.
Soba Noodles with Vegetables and Miso- Mushroom BrothSoba Noodles with Vegetables and Miso- Mushroom Broth
Ingredients:
2 large cloves garlic
½ cup miso
1 lb. shiitake mushrooms, stemmed and sliced
1 1-lb. pkg. soba (buckwheat) noodles
1 Tbs. olive oil
2 cups cut-up small whole mixed vegetables, such as carrots, Chinese or green cabbage, Brussels sprouts, thin green beans, and/or snow peas
Instructions:
On cutting board, mince 1 clove garlic, then mash into paste using flat side of knife; set aside. Crush remaining clove garlic and set aside.
In large saucepan, whisk together miso and 6 cups water until miso dissolves. Add garlic paste and mushrooms and bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover and simmer until mushrooms are tender, 5 to 6 minutes.
Uncover pan, increase heat to high and return to a boil. Add noodles; stir to separate. Cover, reduce heat to low and simmer until noodles are just barely tender, about 5 minutes. Turn off heat; do not remove cover.
While noodles are cooking, in large skillet, heat oil over medium heat. Add crushed garlic and cook, turning often, until browned, about 3 minutes. Discard garlic. Increase heat to medium-high, add mixed vegetables and cook, stirring, until tender and beginning to brown, 7 to 10 minutes. Remove from heat.
Divide noodles, mushrooms and broth among 8 heated shallow serving bowls. Top each with some vegetables and serve hot.
Nutrition Information:
Calories: 159
Protein: 9 g
Total Fat: 3 g
Saturated Fat: g
Carbohydrates: 35 g
Cholesterol: mg
Sodium: 678 mg
Fiber: 2 g
Sugar: g
Yield: 8 servings