Fried Eggplant Sandwich with Shrimp and Green Onion

 

Fried Eggplant Sandwich with Shrimp and Green Onion

 

This is the very first time to me to cook eggplant from my own vegetable garden, and this is why I decided to cook something really special.

Fried Eggplant Sandwich with Shrimp and Green OnionFried Eggplant Sandwich with Shrimp and Green OnionIngredients:

Dipping Batter: flour, corn starch, egg, seasoning

Eggplant Sandwich: eggplant, shrimp, green onion

Method:

Fried Eggplant Sandwich with Shrimp and Green Onion1. Mix flour and corn starch as 1:1, then add seasoning, egg and water to make a dipping batter.

2. Chop green onion into little pieces, sprinkle with salt, set aside.

3. Chop shrimp into little pieces, mix with green onion.

4. Slice eggplant.

Fried Eggplant Sandwich with Shrimp and Green Onion5. Spread some shrimp mixture on 1 slice of eggplant, then cover with another slice of eggplant to form an eggplant sandwich. Repeat until all the eggplant slices are gone.

6. Heat up deep fryer.

7. Dip eggplant sandwiches into dipping batter, then deep fry until it’s golden brown.

8. Drain on paper towel, serve when hot.

 

Fried Eggplant Sandwich with Shrimp and Green Onion

 

Spring Roll with Veggie and Egg

 

 

Spring Roll with Veggie and Egg

I love spring rolls better than egg rolls, because of their crispy wrap.

 Ingredients:

Filling: Napa Cabbage, carrot, eggs, cellophane noodle, seasoning to taste

Spring roll Wrap, flour

Method:

1. Soak cellophane noodle in water, set aside.

2. Set spring roll wrap aside to defrost.

The wrap is frozen, I normally take it out of freezer, let it sit in air. It will be ready when I’m through with filling.

3. Beat eggs well, heat up frying pan to make some egg sheet.Spring Roll with Veggie and Egg

I made 3 sheets out of 4 eggs.

4. Chop egg sheets into thin sticks.

5. Chop Napa Cabbage and carrot into thin strips.

6. Chop cellophane noodle into short sticks.Spring Roll with Veggie and EggSpring Roll with Veggie and Egg

7. Heat up skillet, add cooking oil, stir fry Napa Cabbage and carrot on medium high heat for several minutes.

8. Add cellophane noodle into skillet, cook until it get tender. Add small amount of water if needed.

9. Add egg strips into skillet, mix well, add salt and white pepper, cook for another minute, add sesame oil, mix well. Transfer to another container, set aside to let it cool.

When you are done cooking, there should be no juice or watery feeling in skillet.Spring Roll with Veggie and Egg

Filling has to be dry and cool to be wrapped.

10. Mix flour and water, beat until smooth.

This is the sealing batter. It don’t have to be too thick.

11. Take a sheet of the spring roll wrap, fill in some filling, brush the sealing batter along the edge, then wrap it up.

Spring Roll with Veggie and Egg    Spring Roll with Veggie and Egg    Spring Roll with Veggie and Egg

Spring Roll with Veggie and Egg    Spring Roll with Veggie and Egg

12. Deep fry spring rolls on medium high heat until golden brown. Serve when hot.

 

 

Spring Roll with Veggie and Egg