About: Avocado Vegetable Egg Roll   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

METHOD For each roll, lay wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side. Place 2 slices avocado to center of that. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service. PER ORDER Vegetable Noodle Filling

AttributesValues
rdfs:label
  • Avocado Vegetable Egg Roll
rdfs:comment
  • METHOD For each roll, lay wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side. Place 2 slices avocado to center of that. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service. PER ORDER Vegetable Noodle Filling
dcterms:subject
abstract
  • METHOD For each roll, lay wrapper on a work surface with corner at top. Put 1/2 cup cooled filling in a line from left to right on the center of the wrapper, leaving a 1-inch border on each side. Place 2 slices avocado to center of that. Pull top corner over filling; fold in sides. Roll once toward bottom corner. Moisten remaining corner with water; press firm to roll. Reserve on a lightly floured sheet pan, sealed side down. Cover and refrigerate until service. PER ORDER Deep fry 1 egg roll at 375 °F until golden brown, about 2-1/2 minutes. Cut on the diagonal. Place on fried rice sticks. Serve immediately with mustard, soy or Honey sesame ginger dipping sauce. Vegetable Noodle Filling Stir-fry 1/2 cup red onion (julienne 1-1/2 inch length), 1/2 cup carrot (matchstick 1-1/2 inch length) and 1/2 cup red bell pepper (julienne 1-1/2 inch length) in 1-1/2 tablespoons canola oil until soft, about 2 minutes. Add 2 teaspoons chopped garlic and 1 teaspoon minced ginger and stir-fry an additional minute. Transfer to mixing bowl. Add 1/2 cup cold rice noodles (soaked, then cooked to soft and drained), 1/4 cup freshly chopped cilantro, 1/4 teaspoon salt, 1/4 teaspoon Sugar and 1/2 teaspoon sesame oil. Cover and refrigerate until service. Yield: 1-1/2 Cups.
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