Monday, August 8, 2011

Fried-ay Night Dinner

Before you read this post you might want to grab some carrots or apples or other healthy type food to eat while reading because this will not inspire nutritious habits. . .

About a month ago we ordered mozzarella sticks as our appetizer at the Moosejaw Pizza & Dells Brew Co. in Wisconsin Dells. Expecting the typical breaded covering that starts off strong and by the end I scrape off to just get right to the cheese, color me surprised when crispy egg roll type concoctions landed on our table. Delicious.

Then, after getting thoroughly addicted to Pinterest, I saw these:
Following the recipe I realized just how simple they could be to make: egg roll wrappers + string cheese = yum.

So I stopped at the store to get the two ingredients. Unfortunately, it was about a week before we were going to have a chance to make these at home and my "string cheese issues" reared their ugly head (not to be confused with the band The String Cheese Incident). See, I can't let myself buy string cheese because I end up eating them all in about two days. It is truly a problem. So that package of 12 quickly disappeared and we had to buy another pack later that week.

We decided to make it a fried food night considering we had no other ideas for dinner to accompany our mozz sticks and we had 20 egg roll wrappers to use up. I started looking around for creative uses for the wrappers and was not disappointed. Pizza egg rolls, cheeseburger egg rolls, dessert egg rolls. . . .you can apparantly do anything with these things!

We ended up going a more traditional route for our additions: pork egg rolls and crab rangoon. This was partly because we already had several of the ingredients on hand at home.

Crab Rangoon - canned crab meat mixed with chive and onion cream cheese
Pork Egg Rolls - pork sausage, fried and drained (if needed) mixed with a dash of ginger, a dash of garlic powder and layered with cabbage and carrot coleslaw mix.

After frying pork sausage, mixing cream cheese and crab and opening the string cheeses, we got to work on the wrapping.
After heating the canola oil, each piece took anywhere from 60 seconds to 20 seconds to develop a deep brown color. After drying on paper towel to try to de-grease as much as possible, we dug in.
All in all a success - in retrospect, we should have cut down on the size of the wrappers that covered the string cheeses. Too many layers meant that while the outside was nice and crispy, the insides did not get hit hard enough during their short time in the hot oil. Or, we just let the oil get too hot considering the cheeses were the last things to be fried.

The pizza egg rolls and dessert egg rolls are still on my list (check out this recipe for S'Mores Egg Rolls!), so I'm sure we will have another fried food night in our future. In the meantime, I think I'll pop a Tums and find a few healthy options for our next few meals.

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