On
I have learned,
too, that my love for our community has grown even beyond what it always was. In
the midst of a pandemic, when everyone is juggling a crazy amount of “new
normal,”
Take the food
programs over the summer – Bnos, I’m looking at you. And at you, TA. The plans,
the coordination, the government hoops to be jumped through – all so that the
people who needed the food (and, honestly) the love could get it.
And what of all
the food establishments that helped in whatever ways they could, which were not
necessarily publicized? What about Yitzi Schleifer and the responders who stayed
all night at the scene of the explosion that leveled houses near the Plaza (as
if the pandemic were not enough!) and the many people who dropped off items to
help the responders and people who were affected? What about the boxes for
Shabbos dropped off to people over 60 and neighbors who went shopping for
neighbors? And businesses that pivoted completely to accommodate the new rules?
To me, the
resounding positive answers to these questions sound more like a shofar
than anything I’ve heard so far. Those answers say we’re in this together. We
will help, and we will take care of each other.
Now, here we are,
looking at a brand-new year, filled with hope and promise. This year, in the
sukkah, with Hashem’s clouds of glory around us, we will be accompanied by all
those mitzvos and chesed we created
last year. And though we might be separated, even if we are behind masks and
plexiglass, we are not alone.
* * *
Well, back to food! If we’re going
to be spending time in the sukkah, we’re going to need some mezonos, and this column has turned out to
be all-things egg roll. Egg rolls are stuffed, of course, and stuffed dishes
are universally loved. They are a mystery package on your plate (better, even,
than the ones from Amazon).
One of the things
I love about wonton (egg roll) wrappers is how flexible they are. They are a
perfect addition to a sukkah menu as an appetizer or side dish. Or you can
serve them as a savory snack.
By the way, wonton
wrappers are not just for egg rolls. Do you have leftovers that no one wants to
eat? Put them into a wrapper and fry or bake for an
extraordinarily delicious snack. If you fry it, “fah-getta-boud-it” – it
will be gone in an instant. Or skip the oil, and simply bake them for similar
results. (Makes me feel so healthy!) Here are some filling ideas: sushi salad
with mock crab (easy tempura anyone?); ground meat with onions and potatoes,
caramelized onions, mushrooms, and wine sauce; apple or pumpkin pie filling; baked
ziti; and leftover cholent. No joke! Everything gets eaten in an egg roll. As
I’ve said more than once in this column, the sky’s the limit. If you can dream
it, a wonton wrapper can contain it!
Frickles Egg Roll
Are you a frickle fan? A
frickle is simply a fried pickle, and it is delicious plain. But you can also
wrap your pickle in an egg roll wrapper and bake it! Yum! If you are not
partial to fried pickles, move on to the next recipe. And if you are a frickle
purist, just use the pickle without the stuffing in the egg roll.
8 oz. mock crab, defrosted,
shredded
4 oz. whipped cream cheese or
Tofutti cream cheese (pareve)
1/2 stalk celery, diced
1 T. soy sauce
1 tsp.
8 whole dill pickles, halved
lengthwise
8 egg roll wrappers
Vegetable oil for frying
In a mixing bowl, combine the
mock crab, whipped cream cheese, celery, soy sauce and
Put the egg roll wrapper on a
clean (and dry!) surface, with one corner facing you (diamond shaped). Dip your
finger in water and wet the perimeter of the egg roll. Place the pickle on the
bottom third of the diamond. Roll the wrapper up and over the pickle, and
gently pull the left and right corners tightly in. As you finish rolling, the
edges will be sealed. (If it doesn’t seal, wet it with a little more water.) Fry
the eggrolls in a sauté pan, with an inch of oil heated to 350°. When golden,
turn to fry the other side. Remove from oil and place on paper towels to absorb
extra oil. Or, you can brush or spray with oil and bake egg rolls at 350°
for 20 minutes or until golden.
Southwestern Egg
Rolls
2 T. olive oil plus extra for brushing
8 eggs, lightly beaten
1 medium-large onion, minced
1/2 c. diced red peppers
1 c. frozen corn
1 14.5-oz can black beans, rinsed
and drained
1/2 c. frozen spinach, defrosted and squeezed
1 T. cumin
1 T. chili powder
2 c. shredded cheese
1 tsp. salt
1/4 tsp. ground pepper
10 taco-sized flour tortillas or
20 egg roll wrappers
Preheat oven to
350°. In a large skillet, heat olive oil on medium. Stir in onions and red
peppers, and sauté until onions are translucent. Add eggs and season with salt
and pepper. Sauté for 5 minutes, until scrambled and cooked. Stir in
spices, black beans, corn, and spinach and cook until extra liquid has
evaporated. Remove from heat, and stir in the cheese.
Spoon about 1/4
cup of filling into the center of each flour tortilla (or 2 tablespoons for the
wrapper) and roll up like a burrito. Brush each side with a good coating of
olive oil or cooking spray, and place in a baking dish. Bake for 20 to 25
minutes, flipping halfway through, until crispy. Or, you can fry these like the
Frickles above. Serve with avocado ranch sauce.
Avocado Ranch Sauce
3/4 c. mayonnaise
1/4 c. extra virgin olive oil
1/2 mushy ripe avocado
1/3 c. cilantro
leaves, minced
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. lemon juice
Immersion blend
all ingredients until combined.
Strawberry Cheese Dessert Egg Rolls
10 strawberries, washed and dried
8-oz. whipped cream cheese
(optional)
5 oz. lemon-flavored Greek yogurt
2 T. granulated sugar
1 large egg
1 T. fresh lemon juice
8 egg roll wrappers
1/2 cup powdered sugar
2 tablespoons fresh squeezed lemon
juice
Chocolate syrup (optional)
Whipped cream (optional)
Extra strawberry slices
Cut strawberries
into small pieces, pat dry, and put aside on paper towels. Preheat 1 to 2
inches of oil in a large sauté pan to 375°F. In a medium bowl beat together
yogurt, cream cheese, egg, sugar, and lemon juice. Put about 2 tablespoons
cheesecake mixture onto an egg roll wrapper, a little lower than center at a
diagonal. Put a handful of strawberries on top. Using a wet finger, wet the
edges of the egg roll wrapper and roll by folding over, tucking ends in, and
rolling. Place egg rolls in hot oil and fry for 3 to 5 minutes or until
golden brown. Remove from oil and put on paper towel.
Mix together the
lemon juice and powdered sugar. Drizzle onto the egg rolls (or put out as a
dip). Drizzle with chocolate, and top with fresh strawberries and whipped
cream!
No reciper, art work
Elvis Egg Rolls
A neighbor went to
12 egg roll wrappers
1 1/2 c. smooth peanut butter
4 bananas, sliced into thirds
12 slices beef bacon, cooked and
halved
1 c. melted chocolate, for garnish
Melted peanut butter, for garnish
Vegetable oil, for frying
Spoon
approximately 2 tablespoons peanut butter into the center of the egg roll
wrapper, facing you like a diamond. Lightly wipe the parameter of the egg roll
with water. Top with one bacon half and one 3- to 4-inch piece of banana. Fold
up bottom half and tightly fold in sides. Repeat with remaining
ingredients. Place egg rolls in hot oil and fry for 3 to 5 minutes, or
until golden brown. Remove from oil and put on paper towel. Drizzle with melted
chocolate and serve.
