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Chinese 5-Spice Eggrolls and Pampered Chef Bar Pan Winner


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Congratulations to Helen Watson for winning the Pampered Chef Mini Bar Pan!  –

“My favorite christmas recipe is an oyster and cracker casserole. It is so very easy to make, 2 pints of oysters, saltine crackers and butter. Crush the crackers and put them in the bottom of a casserole dish. Put a layer of oysters, dot with butter and repeat two more times.  Add milk until you see it thru the crackers. Bake at 350 until golden brown, about 20 mins.”

Chinese 5-Spice Eggrolls with Sweet and Spicy Dipping Sauce

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Chinese 5-spice powder encompasses all five flavors – sweet, sour, bitter, pungent, and salty.  The number actually refers to 5 elements: wood, fire, water, earth, metal, and water.  It is a mixture of five spices; star anise, cloves, cinnamon, fennel and cloves.  Is it just me or did I literally just go off on a list tangent??  Should that have been a power point with bullets??  Um ok, anyway…..

There are other variants, but this is usually the typical (from what I’ve seen at least).

-Mise En Place-

1 package egg roll wrappers

1 bag broccoli, carrot and cabbage slaw (found in the bagged lettuce section)

2 cups fresh mushrooms, washed and sliced very thin

2 tsp Chinese 5-spice powder

2 tbsp soy sauce

1/4 cup chicken or beef broth

1 tbsp sesame oil

1 clove garlic, minced

1 tsp cornstarch

1/2 cup water

About 1/2 cup canola oil, for frying

Heat sesame oil and garlic in a large saute pan over medium high heat until fragrant.  Add slaw and mushrooms, stirring to combine.  Reduce heat to medium and add the 5-spice powder, broth and soy sauce.  Cook, stirring occasionally until soft.  Feel free to add more broth if you think it needs it, but not too much – it should be a thick consistency.

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Combine the water and cornstarch in a small bowl, set aside.

Start by lying one eggroll wrapper flat on your workspace.  Using a pastry brush, line the outside edges with the water/cornstarch mixture.

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Add a small amount of eggroll filling at one corner.

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Starting at the bottom corner, very gently begin to roll up keeping it tight.  When you get about halfway, fold the two sides in.

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Continue tightly rolling and fold the last corner over, making sure there’s enough water mixture on it to form a seal.

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Repeat with the rest of ingredients.  These can be refrigerated if you plan on cooking them later.

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Otherwise, heat the canola oil in a large frying pan over medium-high heat.  When the oil is ready, add the eggrolls a few at a time, making sure they have enough room (don’t crowd them).  Fry about 30 seconds to a minute on each side until golden brown.

For the Dip:

1/4 cup hoisin sauce

1 tbsp dijon mustard

Combine in a small bowl and serve with eggrolls.

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~Enjoy~

Dixie Chik

3 Comments

  • Becky
    December 12, 2010 at 7:17 AM

    I love egg rolls, but I have to get 5 spice powder, a must. Your egg rolls look great.

  • Jara
    December 10, 2010 at 11:24 PM

    at first i thought the sauce was nutella and i got very confused at the combo. great simple recipe! 🙂

  • Irena
    December 10, 2010 at 9:04 PM

    Fancy….super cool ideal, love it:)

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