DianeLouise"sBlogg

Good Morning from me, good morning from me, good morning, good morning, good morning from meeeeeeeeeeeee!!

I hope you are going to have a great day I know I am because I insist on it LOL..

No bad Carma here.

I just added another cooking blog  to my collection! so funny because I rarely cook any more (My Husband is the cook these days, he likes it). I like to see what other people do cook.  It's really quite interesting to check them out. I do run a recipe group on the Internet and it gives me Ideas on what to do or share.

I also made a new tag this morning one of my favorite things to do as you know if you fallow me. It got me thru a long Winter and now here it is Spring and its not very nice out at least not for the past few days it hasn't been.

Today Im going to get my handy Pink Fluffy out (thanks Rob I love it, really I do!! Its more fun using my pink fluffy.) and finish dusting and vacuuming to get that over with for the week. I have a busy week coming up so I don't want that hanging over my head. Im a nut I dust once a week rain or shine always have. I know Im crazy but what can I say that's just me. I even crawl on the floors when washing the floors I have a mop as you know but I am old and have crazy habits that are hard to break (Maybe some day I will go for therapy ) LOL.

Here is my recipe share for today.

 I worked for a short while with a girl who made these and she was my first experience with anyone from Viet Nam.

 What a Sweet Lady

  Here is her amazing recipe.

We loved them

Spring Roll's
makes 12

Ingredients:

•1/4 pound barbecued pork,

•3 dried black mushrooms

•1/2 cup mung bean sprouts

•1/2 medium carrot

•2 tablespoons chopped red bell pepper

•2 teaspoons dark soy sauce

•2 teaspoons oyster sauce

•2 tablespoons chicken broth

•1/2 teaspoon granulated sugar

•a few drops sesame oil, to taste

•2 tablespoons oil for stir-frying, or as needed

•12 spring roll wrappers

•1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water

•3 cups oil for deep-frying, or as needed

Preparation:

Cut the barbecued pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.

Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.

In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.

Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbecued pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.

Preheat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

 

Hugs From Me

Diane Louise

Thanks for stopping by!