My blog has moved!

You will be automatically redirected to the new address. If that does not occur, visit
and please update your bookmarks.

Monday, April 27, 2009

Raw Cream of Asparagus Soup


Yes, you read that right—raw!  This soup is completely uncooked, just made in a blender.  It’s not even heated up.  And don’t think I’m off my rocker, hehe.  Think cold soups and gazpacho! 

My husband and I have decided to incorporate healthier eating into our diets, in a couple of ways.  One, by adding one or two vegetarian meals per week, and two, by adding a couple of raw food recipes to our repertoire every week or so.  What are some benefits of eating raw foods?  Well, the obvious, of course—you’re  not cooking the nutrients, vitamins, and minerals out of the food.  Then there’s the fiber—that's an important benefit.  But so is feeling good about what you eat.

I’ll be the first person in line when someone’s grilling a steak, chicken, or a burger—I love meat.  But maybe I don’t want to eat it every single day.  Who says I have to?  No one, of course.  Maybe some of you are feeling the same way.  Especially in the summertime, when eating lighter and not heating up the kitchen sound like two really good things.  And eating lots of raw, locally grown and organic foods appeals to us right now.


With these thoughts in mind, we went to Barnes and Noble last weekend, grabbed a bunch of raw (un)cookbooks off the shelf, grabbed a table in the cafe, and immersed ourselves in “uncooking.”   Some of the books were exactly what we expected.  Recipes were complicated, with three, four, or five separate components.  You “needed” a special blender, and a “must have” was a dehydrator.  Sure, the food looked amazing, but these recipes were no way to ease into a raw food lifestyle.  Not for us, anyway.

Two books stood out among all of the ones we looked at, though.  First, Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes, by Ani Phyo, and Everyday Raw, by Matthew Kenney.

See them both here, on Amazon:


Both of these books make adding raw foods to your diet easy and definitely not daunting.  The recipes are droolworthy and beautiful.  The ingredients aren’t hard to track down.  There  may be a few new ingredients you haven’t seen or heard of yet, but that’s what google is for, right?  And so far, I’ve had no trouble tracking down the few things I didn’t have in my pantry. 

In Everyday Raw, Matthew says you don’t even need a dehydrator, which I don’t have.  You can use your oven on it’s lowest setting, with the door propped open.  What’s the dehydrator for?  Well, it’s for raw breads, crackers, crusts—in other words, they’re dried, not heated and baked. 


I’m going to try my hand at making raw bread from Ani’s book this week, and will keep you posted.  It’s for the Sun Burgers on Black Sesame Sunflower Bread that she’s enjoying on the cover of her book.  They look and sound incredible!  My husband and I figured that since we’re just starting out and testing the waters, we’d compromise with crusts and breads for the most part.  In other words, if we want raw pizza, we’ll make the healthiest pizza crust we can find, bake it, and then add raw toppings.  Same thing for tart and pie crusts, breads, etc.  As we get better at this, maybe we’ll invest in that dehydrator and see what we can do.  A side note—Ani’s tart and pie crusts are not dehydrated—just held together with dates and pressed into the pan. 

So far, Ani’s book seems to be the best place to start.  She rarely uses a dehydrator—very few of her recipes call for one, and we already know we can use our oven.  She also has a website, where you can see some of her recipes.

When we left the bookstore, we headed over to our local natural foods store.  It was fate.  They were serving samples of this raw soup.  Who can resist a free sample?  It was delicious—cool, creamy, fresh tasting, and had a little crunch from some fresh corn sprinkled over the top.  And guess what?  They had copies of the recipe, and everything to make it, right there in one place.  Of course we picked up everything to make it at home!


This one’s very good for summer meals when you want a little bit of a starter.  Serve a small bowl or a pretty little cup of this to guests and I’m sure they’ll love it.  I don’t think I could sit and eat a whole bowl of this, though.  It’s amazingly creamy and rich for something that has no cream in it!  The creaminess comes from raw cashews blended right in, and an avocado.  There’s also coconut water in this.  Not coconut milk, but water.   That’s refreshing on it’s own!  And delicious, too.

Every single ingredient in this recipe, except for the raw cashews, can be found at my local grocery chain.  In fact, many of them were cheaper there than at the natural foods store.  It’s all trial and error.  Also—I think you could easily warm this soup up if you prefer! 

Raw Cream of Asparagus Soup

from A Market Natural Foods

Print this recipe here.

Makes 4 servings

1 bunch raw asparagus
1 ripe avocado
1 liter coconut water
1 cup raw cashews
1/4 cup fresh dill
juice of one lemon
1 tsp tamari
2 cloves garlic
1/2 tsp black pepper
1 ear fresh corn, with corn removed

Add all ingredients except corn to blender.
(If it's too much to fit all at once, do it in two batches and mix together.)
Blend until smooth or desired texture.
Top with fresh corn and serve.


Another benefit of raw cooking?  For the most part, it’s pretty quick.  This one was, anyway.  Keep an eye out for more recipes like this one, raw and uncooked.  But don’t worry, there’s still meat in the freezer, and bread in the oven, hehe.  Baby steps.


Stumble Upon Toolbar

Monday, April 20, 2009

Guacamole Ice Cream…sort of!


Time for the monthly Royal Foodie Joust!  What’s the Joust, you ask?  It’s a monthly contest started by Jenn, The Leftover Queen.  Who also runs The Foodie BlogRoll.  And if you have a food blog and haven’t joined yet, what are you waiting for?  They have giveaways happening all the time, and all you need to do to enter is join the BlogRoll.  Plus, there are forums that are a great way to network, meet other bloggers, and find lots of great information.  So get on over there and check it all out!

Last month’s Joust was won by Peter and Christey at, and they won with their entry for Almond Crusted Asparagus Rolls with Lemongrass Hollandaise.  How amazing does that look?   Well, everything they have posted does, right? 



The winner of each Joust gets to choose the three ingredients for the next Joust.  And this time, instead of choosing specific ingredients, Peter and Christey chose Red, White, and Green.  I loved this idea, because it leaves the Joust wide open to interpretation.  Feeling sweet, savory, traditional or daring?  Doesn’t matter—as long as you use some red, white and green.

This past Saturday, I was having a short chat with Michele, at Life, Lightly Salted.  She’s a real sweetheart and has an outstanding blog, so please go and say hello to her.  We were talking about ice cream, and she was saying she was going to try making some avocado ice cream.  I swear, I almost saw the light bulb go off over my head.   I love guacamole, and what if I could make avocado ice cream, but make it look like the dip I love so much? 


It all fell into place.  Since I’d always wanted to try avocado ice cream, I knew this would be fun—plus my ice cream maker was growing far too lazy.  I decided to use diced strawberries instead of tomatoes, shredded coconut in place of diced white onion, and mint would stand in for cilantro.

I used a basic recipe for the ice cream from Alton Brown.  You just can’t go wrong with his recipes.  I didn’t let the mixture chill for 4-6 hours, though.  More like 30-40 minutes, and I had no problems.  Damn my lack of patience!  And toward the end of the cycle, I tossed in a few small handfuls of coconut, and about 6 large diced strawberries.  I almost forgot the mint until my husband reminded me.  Whew!  I’d have hated to have forgotten that.  I just folded that in myself and them tossed it all in the freezer to set better.


I should have taken a photo before scooping some out, though, because when it was in the container, it looked just like guacamole!  My daughter came in and said, “gross, mom, that ice cream looks like guacamole!”  Good!  that’s what I was going for!  ;)


My “tortilla chips” would be played by shortbread cookies.  This recipe is from my grandmother, and we made it almost every year for Christmas.  The cookies are so pretty with red and green sugar on them.  We usually make them into individual cookies, but since I was trying to get the tortilla chip thing going, I split the dough into two portions, and patted it out into two circles on a parchment lined sheet.  Lightly score the dough into wedges, then bake.  After baking, you can separate the wedges.  (They take a little longer to bake this way—about 10 extra minutes.  they should feel set on the top.)  I know, most shortbread recipes don’t use any eggs, but I adore this recipe.  They seem lighter, and not so heavy.


Mom's Shortbread Cookies

To print this recipe, click here.

This is my mom's tried and true shortbread recipe. She got it from my grandmother. These are great any time of year, but especially nice for Christmas gifts. You can sprinkle them with green or red sugar before baking. The flavor of these cookies improves with age, so make them a few days before you plan to give them away.

2 cups    flour  
1 cup    butter, softened  
1/2 tsp    baking powder  
1/2 cup    sugar  
1    egg  
1    fresh lemon rind, of grated 



Sift flour and baking powder together in a small bowl. 
Cream butter, add sugar slowly, mixing well. 
Mix in egg and lemon rind. 
Add flour/baking powder mixture, mix in well. 
Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass. 
Bake at 300° for 15 to 20 minutes, just until a bit golden on the edges. 
These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.

Yield: 48-60 cookies
Preparation time: 15 minutes
Ready in: 30 minutes


And that’s it—that’s my entry for this month’s Royal foodie Joust.   Wish me luck!  And avocado ice cream?  Let’s just say it’ll be in regular rotation this summer.   Because, yum!avocado-ice-cream-9       


Stumble Upon Toolbar

Thursday, April 16, 2009

Greek Sandwich with Feta Vinaigrette


You’re in a hurry! Running late, maybe even stuck in traffic. What’s for dinner? With one quick stop to the grocery store, or better yet—the farmer’s market, you can have everything in one bag to make this tempting sandwich.


We love this one. Seriously. L. O. V. E. It’s cool and refreshing with zero cooking involved, so that makes it great for hot summer evenings when you can’t even think of turning on the oven. What’s so great about it? Well, aside from being delicious and loaded with vegetables, it’s also crunchy, cool, and satisfying. I think it would be great with some grilled chicken tucked in there, too. And now that we can actually see the grill out there in the yard, it’s a perfect time to try that option out. We’ve been enjoying this all winter long. Yes, really! With bagged spinach, Campari Tomatoes or vine ripened, and an English Cucumber—you know the ones, all wrapped up in plastic—this still tastes like a fresh summer sandwich.


Have you guys tried the Campari tomatoes? They’re the closest I've found to garden fresh. They’re sweet and so good. I think I’ll have to do a side by side when we start getting garden tomatoes this summer. Anyway, they’re a bit pricier than the pink, bland “other” tomatoes, but they’re well worth it.

I found this recipe a while back at If you haven’t checked this site out yet, you should. It’s packed with great recipes and tips! Whether you want quick recipes, diet friendly, budget, or party recipes and more, you can find them there. The network has recipes from some of your favorite magazines:

Just look at all of those resources, right at your fingertips! So check them out!


You can find the recipe for the sandwich here: Greek Sandwich with Feta Vinaigrette. The only thing I do differently is to use fresh spinach instead of arugula. And do make the dressing to taste—a reviewer said she thought it was a bit lemony, so she added extra oil. It’s all to taste, right?

One side note—we like to really pack the salad into the sandwiches. I know, oink, right? But it’s salad! Can’t fault me for that, hehe. So it can get a little messy. Serve with a fork for picking up the salad that is going to fall out in your plate. And if you’re serving it to guests, make sure they’re people you’re not trying to impress with your graceful eating habits. This sandwich is good. Really good. And worth getting a little messy over.

If any of you decide to try it, please let me know how you liked it, and also let me know if you try it with chicken! One more thing! The dressing and salad make a wonderful side salad on their own, or even with some chicken added for a main dish meal.greek-salad-sandwich

Stumble Upon Toolbar

Monday, April 13, 2009

Dr. Kracker Giveaway Winners!


The Random Number Generator has spoken.  Here are the 10 random winners:


RANDOM.ORG - IntegerGenerator

# 39

Darshana said... 39

Hands down the Pumpkin Cheddar flavour!

Apr 7, 2009 9:08:00 PM


# 54:

Thoughts said... 54

Wow the flat breads look yummy!

Apr 11, 2009 9:11:00 PM



# 44:

cessc said... 44

Yum! I want to try pumpkin seed cheddar
cecilycoleman at gmail dot com

Apr 8, 2009 2:17:00 PM



# 40:

Sylvie said... 40

Pumpkin Seed Cheddar seems like it would be tasty to munch on plain. But the original might be better to spread with toppings.

Apr 8, 2009 3:07:00 AM



# 29:

Anonymous said... 29

Classic 3 seed. I have had these while vacationing in Florida. Excellent!!!

Apr 7, 2009 11:51:00 AM



# 65:

Anonymous said... 65

I really like the 3 seed & spelt. Tried them before and would love to win.
Don Frye

Apr 13, 2009 11:27:00 AM



# 21:

Lisa said... 21

Those look amazing! I would say I'd love to try the sunflower cheddar. They all look delicious. I have to go back now and see if they sell them in RI!

Apr 6, 2009 5:43:00 PM



# 16:

Maria said... 16

What a healthy snack! I would love to try the Klassic 3 Seed!

Apr 6, 2009 3:03:00 PM



# 9:

Tiff said... 9

I think that the pumpkin cheddar crackers sound divine! With a little jam or cheese, hey maybe both, these would hit my snacking spot! (at)

Apr 6, 2009 12:40:00 PM



# 42:  (Who, sadly, doesn’t qualify because she’s in Brazil.  I’m So sorry, Cris, but thanks for helping me get the word out!)

Cris said... 42

On Twitter!!!
Elle! Even if it is only US I spread the word to my US blogger friends who follow me!


So!  Since we need one more winner, the Random Number thing will have to work a bit more…

RANDOM.ORG - IntegerGeneratorPart2The final winner is # 7:

haley said... 7

Those all look so good! I think I could go for some pumpkin seed cheddar right now.

Apr 6, 2009 11:49:00 AM




Congratulations to all of the winners!  I’ll be emailing all of you shortly to get your mailing info for the Dr. Kracker folks. 

Stumble Upon Toolbar

Thursday, April 9, 2009

Stuffed French Toast, and Breakfast Memories



Is there anyone that doesn’t love going out for breakfast?  I don’t think it’s possible.  There’s so many choices, and I don’t know about all of you, but for whatever reason, some things just taste better when someone else makes it.  I know, I’m weird.  But I like other people’s eggs better than mine.  A peanut butter and jelly sandwich?  Great the way it is, but when someone makes it for me, it tastes better.  Are they putting extra love in it?  I have no idea.  And don’t even get me started on omelettes.  I’m still working on making decent ones—my husband makes good ones!  Mine?  I definitely need practice.

Going out for breakfast has always been a special thing for us.  It wasn’t for me until I met my husband.  When we were dating, he took me to all kinds of great places (and luckily, he still does!), and breakfast was no exception.   There was one place we loved so much, that we’d wait outside in rain, snow, sweltering heat, or freezing temps just to get in.  And it was so busy, that this could sometimes take up to an hour, maybe more.  Some of you local readers may remember it—Jakes, in Dover, NH.  It was THE place to be on weekend mornings.  Seriously. 



It was so funny, because there were two little tables by the the windows, on either side of the door?  And if you got a window table, you’d have starving people waiting in line, looking in your window and drooling over your food!  And when you finally made it inside the vestibule (which could fit about 4 people, but often held 6 or 7 in bad weather, hehehe) you’d see the waitresses carrying trays full of the most delicious foods ever made for feasting on—right in front of your starving face.  And everyone would say “I’m having that!  And that!  Oh, and that, too!”  They had amazing omelettes, delicious muffins, pancakes, waffles—and nothing was average.  I truly miss that place—it’s gone now.  But I have some delicious/hilarious memories of it.  Remind me to tell you all about Karl’s someday…Snotty Fries, anyone?  ;-)  (No, I didn’t go to UNH, but had friends that did, and got to enjoy Karl’s firsthand.)

We still judge being full by “Jakes Full.”  As in, “I’m so full!” 

“Really?  But are you Jakes Full?” 

Because you’d waited so damn long to get in, that when you finally did, you wanted everything.  hehehe

Good times, gooooood times. 

Look at the brown sugar melting into the sour cream…



But our current favorite is Betty’s Kitchen in Hampton, NH.   Their food is great, and their menu is huge!   They have about a million* omelettes, and a hundred** Benedicts (the lobster one is always a favorite), plus all of the expected breakfast fare.   You can see a sample of the menu here.  There’s way more!  Look at the SpecialsAnd they also serve a great lunch.


*Slightly exaggerating.

**Still exaggerating.


I’m stuck in a rut at Betty’s, though.  And by no fault of theirs!  I can’t go without ordering their Stuffed French Toast.  It gets me every stinking time.  It’s too good to pass up—I can’t help myself!  It’s French Toast, layered with strawberries, blueberries, and bananas.  And topped with a dollop of sour cream and brown sugar.  And a side note here—if you’ve never tried fresh strawberries dunked in sour cream and then in brown sugar?  You’re seriously missing out on one of life’s greatest simple pleasures.


The guests of honor at today’s brunch?  Blueberries and strawberries, and their wacky friends, the bananas.  stuffed-french-toast-fruit 


There’s no set recipe for this.  French Toast is pretty basic, right?  Beaten eggs, a little cream, and extras like vanilla, cinnamon, nutmeg, and we like to use agave instead of sugar.   Use what you like and what you have on hand.

Stuffed French Toast

To print this recipe, click here!

your favorite sliced bread
4-6 eggs (depending on how much you're making--I made 9 slices from this amount)
a splash of cream (I use half and half, because it's always in my fridge)
vanilla, a tsp or so
about 2-3 tsp agave (but you can use whatever sweetener you like) 
cinnamon, about 1/2 tsp
nutmeg, about 1/4 tsp

Beat all ingredients in a bowl, then pour into something shallow, like a pie plate.
Soak a couple of pieces of bread, on both sides, until they're saturated with the egg mixture.
Heat a little butter and oil in a sauté pan, and when it's hot, add your soaked bread.
Cook for about 2-3 minutes on the first side, until golden brown, then cook the other side the same.
After you make the first two, you get the rhythm of how long it'll take to do each side to the doneness you want.
Remove to a plate and keep warm while you cook the rest.  I soak the next two slices as two are cooking, so I always have some ready to go into the hot pan.

When you're done cooking, layer the French toast with sliced strawberries and bananas, and the blueberries. 
Put a dollop of sour cream on the top, and sprinkle some brown sugar over that. 
Serve with your favorite maple syrup.



And speaking of maple syrup!  Has everyone seen the Agave Maple Syrup Blend at Trader Joe’s?  It’s a perfect blend of real maple syrup with agave.  Delicious!


I’m a potato snob and always judge a breakfast place by it’s potatoes.  It’s pretty hard to screw those up, but so many places do.  In fact, Betty’s potatoes could be a little crispier, but I love everything else there so much, that I’ll forgive them that.

So, what are your favorite things to get when you go out for breakfast?   And what is your favorite breakfast place?

Stumble Upon Toolbar

Monday, April 6, 2009

Doctor Kracker: The Newest Thing in Flat Breads. Plus a Giveaway


Tuna Melt with Roasted Red Pepper Strips

Are they crackers, or flatbreads? Either way, they’re delicious! They’re crunchy, so tasty, and as an added bonus, good for you! They’re organic and loaded with great things like whole wheat flour, spelt, oats, bran, flaxseed, nuts and seeds. And just look at their Allergen Statement:

Dr. Kracker's allergen statement:

All of Dr. Kracker's suppliers of flour, grains and seeds have provided our bakery with letters that certify that their products are uncontaminated by peanuts or tree nuts. The only allergens that Dr. Kracker lists are wheat and milk. Further, our bakery is certified organic by the Texas Department of Agriculture.

So for those of you with nut allergies—these are the crackers for you!


Ham and Muenster with Hummus

We’ve been munching on the crackers for a few weeks now—George from Dr. Kracker was very generous and offered to send us some to try, after we told him how much we enjoyed his crackers. We found a box on the shelves at TJ Maxx, of all places, and couldn’t resist. And once we tried them? We fell in love. There’s no other way to describe it. They’re super crunchy and they taste great—and it almost makes you feel guilty, like you’re indulging in bad for you snacks or chips. But wait! They’re good for you !

As I write this, I’m munching on my current favorite flavor, Pumpkin Seed Cheddar. Not only are the crackers good for you, but they’re so versatile and go well with so many things. We’ve had them with dips, with peanut butter and jelly, with hummus and cold cuts, and also tuna melts. To see their other flavors, click here. They also have some new flavors you can see here!



George and crew at Dr. Kracker have been extremely generous and offered to give some of their amazing crackers/flatbreads to you, my readers!


The five Original Flavors served with hummus and Tabouleh.

Ten people will receive a box including eight packs of crackers. One of each of the five original flavors, and one of each of the three newest flavors. How cool is that? And seriously, when you taste them, you’ll wonder where they’ve been all your life.


Look at all of the seed-filled goodness!

And if you’d like to try them in the meantime, you can click to see if they’re available in your area. You can also buy them online. And if they’re not in your area, ask your local stores to carry them!

crackers4 crackers2 Good old PB&J

What do you need to do to enter?

1. Visit the Dr. Kracker site, check out the flavors, and let me know which one(s) you’d love to try.

2. Come back here, and leave a comment with a valid email address! If you don’t leave an email address, or it’s invalid, I’ll choose another winner. Seriously. I’ve had to do that already, and it wasn’t fun.

3. You must have a physical address, no PO boxes, please.

4. You can get an extra entry If you Twitter about the giveaway. Come back here with the link to your Twitter post (you must have that!!) and post that link in a second comment for an extra entry. To get the link to your Twitter post, click under your message where it says "less than _____ ago" and that will take you to a page where you can copy the url of your message.

So everyone has at least two ways to get entries. Limit two entries per person.

I’m waiting to hear back from George as to where they ship, and will update this post as soon as I hear back from him. I’m assuming it’s US only, but I will clarify that.

The contest will run until next Monday, April 13th. I’ll choose the winners on that day. Good luck! I want everyone to try these flatbreads!

Stumble Upon Toolbar

Friday, April 3, 2009

Ingredient Wars: Fried Fish Egg Rolls with Asian Style Ricotta Dipping Sauce


Ingredient Wars!  This time around, again, was a very fun challenge for me. I went back and forth for a while about what to make (which is why I’d never cut it as a challenger on the actual show, Chopped.) and finally decided on egg rolls.


Making egg rolls used to scare the heck out of me, but thanks to my good friend Canarygirl, who walked me through it a few years back, I realized it wasn’t hard at all. A little time consuming, maybe, but still—pretty easy.

The ingredients this time around were :

1. Cod Fillets (or some other white fish)

2. 1 orange

3. Ricotta Cheese

4. Egg Roll Wrappers

5. Ritz Crackers (or another butter cracker)


I decided I’d pan fry the fish, after dipping it in egg white and the Ritz crumbs. Than adding things from the pantry and fridge, I’d make an egg roll filling to put inside the egg roll wrappers. The ricotta cheese became an Asian Style dipping sauce for the egg rolls.

The Ingredient Wars Judge, aka my husband, asked if we could make a few open-faced egg rolls. Sure, why not? So a few egg roll wrappers were just tossed into the hot oil—man are those delicious as is! But we held back some of the filling to just scoop over the top of the flat fried egg roll wrappers, and you know? That turned out to be my favorite of the two. Who knew? The filling hadn’t been heated up, so it was like a cool, crunchy salad on top. Good stuff!


To print these recipes, click here!

Fried Fish Egg Rolls with Asian Style Ricotta Dipping Sauce


1 pound cod, or other white fish
4 egg whites, beaten
1 1/2 sleeves Ritz crackers, crushed into crumbs

Egg Roll Filling:

5-6 green onions, chopped
1 head Napa Cabbage, thinly sliced
6 oz bag matchstick carrots
2 tsp fresh ginger, grated
3 minced garlic cloves
1/3 cup soy sauce
13 cup rice vinegar
2 TBSP brown sugar
2 tsp sesame oil
1 tsp or so of orange zest
fresh cracked black pepper
the cooked fish from earlier, flaked
1 package egg roll wrappers
oil for frying


Asian Style Ricotta Dipping Sauce

7 oz ricotta cheese
juice of half an orange
1 tsp or so of orange zest

1 TBSP cilantro, minced
1 TBSP soy sauce
a few drops of sesame oil
3 tsp Worcestershire sauce
1/8 tsp ground ginger

Prepare the fish:

Dip fish in egg whites, then in Ritz crumbs.
Heat a bit of oil in a pan, cook fish for 3-5 minutes per side, or until done.
Set aside to cool.

Prepare the sauce:

Mix all of the sauce ingredients in a bowl, set side in the fridge.

Prepare the egg rolls:

In a large bowl, mix all of the filling ingredients, except the wrappers. Season to taste.
Fill each wrapper with 1/3 cup of filling in the center. Wet edges of the wrapper, and roll up
egg roll style, sealing the edges well.
Heat oil to at least 350°, and fry about 4 egg rolls at a time--3-4 minutes on one side, and 3 minutes on second

Let the oil come back to temp between each batch--this is extremely important so the hot oil sears the egg roll,
and oil doesn't seep inside.
Remove to a rack placed over paper towels to drain.
Serve with dipping sauce.

For an open faced egg roll, fry an unrolled wrapper till golden brown on each side, then drain on the same rack over paper towels.


i hope any of you that decided to participate are having fun with the ingredients! Stay tuned for the next Ingredient Wars. I hear from “The Judge” that something sweet may be on the horizon.


Check out what Caleb did with the ingredients this time around! Looks fantastic, doesn’t it?


And a bit of news—there’s a special promotion going on at is offering Free 1 Ounce Samples of their delicious spices! (With a limit of one per order.) The good news is that every time their customers order from MySpiceSage they can try another spice free of charge!

Free 1 oz. sample with no minimum order or strings attached at!

Go check them out!

Stumble Upon Toolbar