- 1/2 cup soy sauce
- 1/4 cup packed light brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons garlic powder
- 6 cups shredded Chinese cabbage
- 2 cups fresh bean sprouts
- 1 large carrot, shredded
- 3 scallions (green onions), chopped
- 12 spring roll or egg roll wrappers
- 1 egg, lightly beaten
- Oil for frying
- In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
- In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
- Spoon about 1/4 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll wrapper with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
- Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.
- To serve these like they do in Chinese restaurants, don't forget the dipping sauce! A couple of our favorite dipping sauces are duck sauce and spicy mustard.
- Did You Know?: In China, spring rolls are traditionally eaten during the Chinese New Year as a way to welcome in the spring. They're also said to represent wealth (because of their golden color). Spring rolls can vary in size, filling, and cooking method (some are fried, while others are steamed), from region to region. In the U.S., spring rolls and egg rolls are pretty similar, with the main difference being the filling. While both contain veggies, egg rolls typically include some kind of meat, chicken, or fish too.
A Trip Through Time
HOW TO OBSERVE
On August 25th, people across the United States observe National Whiskey Sour Day.
Traditionally garnished with half an orange and a maraschino cherry, a whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, and sugar. Whiskey sours are shaken then either served straight or over ice.
“Too much of anything is bad, but too much good whiskey is barely enough.” – Mark Twain
Alternatives to the traditional whiskey sour are the Boston sour and the Ward 8. The Boston sour adds a dash of egg white to the recipe. The Ward 8 uses either a Bourbon or rye whiskey base with both lemon and orange juices and grenadine syrup added for sweetness.
The first mention of a whiskey sour was in an 1870 Wisconsin newspaper.
- After opening, a bottle of whiskey will remain good for five years.
- An unopened bottle of whiskey can be kept for over 100 years and will still be fit to drink.
- Both “Whisky” and “Whiskey” spellings are correct. Whisky is specific to Scotch Whisky, and Whiskey is Irish.
- In 2004, Alabama named Conecuh Ridge Whiskey as its official state spirit.
- According to legend, Jack Daniels ran away at the age of 6 and learned to make whiskey from a Lutheran minister.
HOW TO OBSERVE NATIONAL WHISKEY SOUR DAY
Celebrate by enjoying a whiskey sour! Invite a friend to join you. Don’t hesitate to try a twist on the whiskey sour. While you enjoy your cocktail, explore the history of whiskey, its production, and trade. We recommend:
- The documentaries Straight Up and Scotch: The Golden Dram
- Whiskey Master Class by Lew Bryson
- Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch and Irish Whiskey by Fred Minnick
- Dead Distillers by Colin Spoelman and David Haskell
(Remember always to drink responsibly and never drink and drive.)