The volunteers at The Puppy Place have just published their first cookbook to raise money for guide dog schools and their guide dog programs for the blind. The cookbook contains 150 of their member’s most loved recipes.
I told Connie I would be happy to promote their mission and would try one of the recipes in their cookbook. She recommended “Momma’s Egg Rolls” which, according to Connie, is “the BEST egg roll recipe.” It was so good, a neighbor lady called her Mother at midnight to see if she had any frozen by chance. Well, if it’s good enough to rouse the neighbors, it’s good enough to get me to fire up the deep fryer. Actually, I need very little prodding to fire up the fryer.
Unfortunately, there were some obstacles on the road to my quest for the “Best Egg roll.” First, I’ve never made an egg roll or spring roll and really don’t know what the hell I’m doing. And second, my lame Grocery Store here in clam digger country didn’t have egg roll wrappers or the stir fry mix called for in the recipe. But, I was not to be deterred. I spotted spring roll wrappers on the bottom shelf of the Asian section and decided they were going to have to do. (Since then, I have found recipes for Egg Roll wrappers, so I will make them myself next time.) I decided to get the Beef and Broccoli Stir Fry mix keeping my fingers crossed that it would work okay with chicken.
1 package of Dry Stir Fry Seasoning mix
1 bag of frozen Chinese Veggie Blend
4 to 6 Large Boneless Chicken Breasts
1/4 cup soy sauce
1/4 cup Teriyaki Sauce
1 package of egg roll wrappers
Egg wash or water
Oil for frying
In a large pot Add Chicken Breasts and salted water to cover. Cook on Medium Until juices run clear. Drain and cut into cubes add back to pot. Add in Stir Fry mix and bag of veggies along with 1/2 cup of water and cook for 10 minutes on medium heat. Drain any water left off and place everything in food processor along with soy and teriyaki sauce. Chop fine. Assemble your Egg rolls: Place about 1/4 C of filling down the center of each wrapper brush edges with egg wash and roll up making sure you do not over stuff and that they are sealed very well. Heat oil preferably in a deep fryer to 350 and fry in batches of 2 at a time until all are finished. Serve with sweet and sour sauce.
This recipe makes a ton of filling. If you are not planning on making egg rolls for a party, I would suggest you cut the recipe in half. I used 5 chicken breasts and found it to be a little too much. I couldn’t even fit it all in the food processor. I also think next time I will add another bag of veggies. I added chopped scallions and chopped napa cabbage into the mix before frying.
If you decide to use Spring Roll wrappers, just follow the directions on the package. They are really easy to use.
I make a very tasty dipping sauce out of Tomato preserves, teriyaki sauce and a little crushed red pepper. If you do not have tomato preserves, you could use pepper jelly. I’ve even read Grape Jelly works. Heat in a small pot over medium heat until preserves melt and blend into sauce.
TO GET YOUR COPY OF THE PUPPY PLACE COOKBOOK
You can find a list of the cookbooks recipes on their blog www.thepuppyplace-connie28705.
These cookbooks are not for sale but a donation per book is requested in the amount of $2.00 for the copy that is in your choice of WORD or PDF format
To reserve you’re physical copy of the cookbook(s) using PAYPAL for the $10.00 Donation or $2.00 for the WORD or PDF copy sent to your email address:
The paypal email address is [email protected]
Using Snail Mail (Hard Copy ONLY):
Send your name, address and how many cookbooks you want and the $10 donation per book (US Money Orders or a personal check) to:
The Puppy Place
C/O Connie Carpenter
3270 Snow Creek Road
Bakersville, NC 28705
Please even if you don’t need the cookbook consider donating any amount for this cause there are schools and programs closing everyday from lack of funding. All donations over $2.00 are tax deductible.