1/2 lb shrimp, peeled, deveined, and finely chopped; 2 cups cabbage, shredded; 1 carrot, grated; 2 green onions, finely sliced; 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1/2 tsp ...

Tom Go based his egg roll recipe on the appetizers that proved such a hit with the restaurants' clientele. Today Fanny Go, 87, carries on the Chinese-American tradition by making the savory treats ...

Think of spring roll wrappers as the covers of a book: Absolutely anything can be contained within them. According to Andrew Coe, author of "Chop Suey: A Cultural History of Chinese Food in the ...

This makes a simple lunch with a luxurious touch. The onsen egg is a Japanese thing the world knows as the 63-degree egg. If you want to poach an egg instead, we've got you covered.

Brush some egg wash over the final corner; continue rolling over it to seal the egg roll. When all egg rolls are rolled, heat oil or lard in a heavy pan or wok until it reaches 350 degrees.

Fresh red chiles are the key to the flavor of this recipe. ... It seems like even at some of the "chinese" restaurants, they've got egg rolls and spring rolls ... <BR>3 flavours shrimp.<BR>5 ...

This recipe uses shrimp, but you can use other chopped meats, tofu, or mushrooms instead. ... This tantalizing egg roll chips and dip can be yours in just 15 minutes.

"We, during the calendar year of 2013, haven't turned our television on because there's no place to sit," Mr. Rossi says. Training Chinese chefs proved another obstacle.