~~ Spring Rolls ~~

Ingredients:

• 3 cups Coleslaw mix (You can use cabbage and carrots instead, but you have to shred them first)
• 2 tbsp. chopped Scallions
• 3 cloves of chopped Garlic
• 2 tbsp. rice wine vinegar (or white vinegar)
• 2 tbs light soy sauce
• Salt and pepper to taste
• 1 tbsp. Sesame oil
• 2 tbsp. Canola oil
• Spring roll wrappers
• 1 package Vermicelli noodles (Optional – cooked according to package directions)
• 1 cup bamboo shoots (Optional)
• ½ lb. Shrimp or crabmeat (optional)
•  ½ lb. Ground pork (optional)  (You can also use sweet or hot Italian sausage)

Directions:

• In a large skillet or wok over medium-high heat, add the oil, then add the garlic, and scallions, and cook, stirring often, for 30 to 40 seconds. 
• Add the coleslaw mix and season with salt and pepper. 
• Sauté, stirring often until the vegetables start to soften (if you want to add the shrimp or pork, do it now), 3 minutes. 
• Increase the heat to high, then add the vinegar, soy sauce and sesame oil, stir for 1 more minute until the vegetables are crisp-tender.
• Drain out the oil and then spread the vegetables on a rimmed baking sheet and let them cool to room temperature for about 10 minutes. Pat up any of the oil left on them, .
• Place the wrapper on a cutting board and place the wrapper diagonally like a diamond and add 2 tablespoons of the filling onto the bottom third of the wrapper. 
• Fold the bottom of the wrapper over the filling and start rolling the wrapper toward the top of the wrapper. When you are equal to the two sides of the wrapper fold them over kind of like the back of an envelope
• Wet the tips of the wrapper with water and fold over. Place the spring roll on a parchment-lined sheet tray.
• In a deep fryer, fry the spring rolls, turning occasionally, until golden brown and crisp, 1½ to 2 minutes. Remove using a slotted spoon and transfer to a wire rack to cool. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• You can freeze the cooked Spring Rolls.

Dipping sauce: Use Duck sauce, Sweet & Sour sauce, or Soy sauce.

Nutritional Information:

Calories 131, Fat 3g, Carbs 22g, Fiber 1g, Sugar 1g, and Protein 2g

~~ Crab Rangoon ~~

Ingredients:

• 5 ounces can of crab meat drained (can be substituted with fresh or packaged crab or with picked lobster)
• 4 ounces cream cheese softened
• 2 chopped green onion (Scallion)
• 1 chopped garlic clove 
• 1 tsp Worcestershire sauce
• Wonton wrappers
• Canola oil for frying
• 2 tbs. of diced Pineapple (Optional)
• 2 tbs. of diced Mango (Optional)

Variations:

Buffalo Chicken Rangoon:

In place of the crab meat try…

• 1 boneless chicken breast, fully cooked and shredded
• 1/2 cup buffalo sauce (not hot sauce)

Shrimp Rangoon:

• 1  5 oz can of baby shrimp, rinsed

Vegetarian Rangoon:

• Leave out the crab meat and use just the pineapple and mango.

Directions:

• In a small bowl, gently combine the softened cream cheese, crab meat, scallion, garlic, and Worcestershire sauce. You can add either or both (Use 1 tbs. of each instead of 2 tbs.) the diced pineapple or mango to the filling for a sweeter Rangoon.
• Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle with water and fold inward. Continue until all of your filling is used up.
• Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
• You can freeze the cooked Crab Rangoon.

Dipping sauce: Use Duck sauce or Sweet & Sour sauce

Nutritional Information:

Calories: 71, Carbohydrates: 4g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15mg, Sodium: 97mg, Potassium: 37mg, Vitamin A: 90IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.3mg