Insider's Kitchen

No.221 (10/12/12)

Asparagus Cheese and Sausage Egg Roll

By Emiko S.
Staff Writer

We can feel the autumn these days. Japanese people call the autumn gSyokuyoku no akih, gGeijutsu no akih, gUndo no akih or gDokusyo no akih. gSyokuyoku no akih means the autumn is good for eating, gGeijutsu no akih means the autumn is good for art, gUndo no akih means the autumn is good for doing the sports and gDokusyo no akih means the autumn is good for reading a book. The autumn in Japan is very comfortable to live. The temperature and weather is nice, not too hot, not too cold. That means you can concentrate on whatever you do. So, what would you like to do in the autumn?




Ingredients:

•  10 sheets of egg roll wrappers

•  Asparagus

•  Cheese

•  Sausage



Directions

1. Boiled asparagus. Cut them approximately 5 inch.

2. Cut cheese into same length and width as asparagus.

3.Cut sausage lengthwise same as cheese.

4.Lay the egg roll wrapper out with the short side directly in front of you. Place asparagus, cheese and sausage in the middle of the wrapper.

5.Using your fingertip, spread a bit of the water glue along edges. Fold over the forth edges by turns.



Deep fly the egg roll. When oil is ready (F170-190), slide each egg roll carefully into the pan one at a time. Deep-fly until they are golden brown, then drain on deep-fly rack or paper towels.


Enjoy!

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