"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Spring Rolls and Fried Rice Recipe

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This recipe for Spring Rolls and Fried Rice, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Younger Ledbetter
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Spring Rolls:
1 package Shredded Cole Slaw Mix, about 4 cups
4 minced Green Onions
1/4 cup soy sauce
Vegetable or Peanut Oil for frying.
1 cup diced cooked Pork or Shrimp, if desired
2 packages refrigerated Egg Roll Wrappers

Fried Rice:
3 cups cooked Rice, refrigerated
4 minced Green Onions
1 cup frozen Peas
1/4 cup Vegetable Oil or Peanut Oil
1/2 cup Soy Sauce

Directions:
Directions:
Spring Rolls:
Combine cole slaw mix, minced onions, soy sauce, and meat . Stir fry mixture briefly in 3 Tablespoons of oil, for 1 - 2 minutes, and remove from heat. Place 2 Tablespoons of mixture onto each egg roll wrapper. Fold in corners, and roll up tightly like a burrito. Refrigerate for 10 minutes. Place 1/2 inch of oil in a frying pan, and heat to medium / medium high. Fry spring rolls, a few at a time, turning each after about 1 - 2 minutes, or when golden brown. Drain on a rack. Serve with Chinese mustard and fried rice.

Fried Rice:
Place oil in a frying pan and heat to medium. Add onions and saute briefly. Add cold rice and stir fry until hot and sizzling. Add soy sauce and peas. Stir fry until heated through.

Personal Notes:
Personal Notes:
My fellow neurology resident, Dr. Luan Nguyen, taught me to make Vietnamese Spring Rolls and Fried Rice, when I was at UC-San Diego. Luan and her family escaped from Viet Nam on a small boat after the fall of Saigon.

Rachael loves spring rolls and fried rice.

 

 

 

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