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Cole slaw was never my favorite part of barbecue. The mayonnaise and the spices killed it for me, and it doesn't keep well on a plate on a hot summer day. Unfortunately, barbecue almost requires cole slaw to the point where it's on the sandwich. Luckily, you can usually scrape it all off in one piece (score!) or get it on the side. Or! If you're really lucky, you can find a recipe that uses vinegar just like the good sauce.
Cole slaw translates pretty well into egg rolls or spring rolls. Since I had a bunch of leftovers, I actually ended up eating it straight from the serving bowl while the egg rolls were in the oven. Cook's gotta eat!
Ingredients Recipe: Eastern North Carolina Slaw from Southern Living
1/2 cup white vinegar
1/4 cup sugar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 head green cabbage (about 1 lb) grated - I usually get it preshredded
1/2 cup chopped celery
Egg roll wrappers
Olive oil
Mix all ingredients, toss to coat. Let stand 1 hour before serving, tossing occasionally.
Preheat the oven to 400F. Assemble the egg rolls. Spread a small amount of cole slaw into the center of the egg roll wrapper.
Fold the bottom of the wrapper over the cole slaw, wet and fold in the 2 sides. Wet the edges of the top part of the wrapper and roll closed.
Assemble as many as you'd like to eat. This make approximately 10 egg rolls depending on the amount of filling you use. Brush the tops of the egg rolls with olive oil. Put in the oven at 400 for 10 minutes or until golden.
Let cool and enjoy! I find these are best when cooled, and the reheat very well.
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