Pan Fried Egg Rolls

Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets.

Yield: 12 servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce)

Ingredients

• 1/4 cup sweet chili sauce, divided
• 12 ounces fresh bean sprouts, chopped
• 12 (8-inch) egg roll wrappers
• 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)
• 6 tablespoons chopped fresh cilantro
• 1/4 cup peanut oil
• 1 tablespoon rice vinegar
• 2 teaspoons less-sodium soy sauce
• 1/4 teaspoon grated peeled fresh ginger
• 1/8 teaspoon freshly ground black pepper

Preparation

1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.

2. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro.

3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.

4. Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.

Nutritional Information

Calories:

103

Fat:

4g (sat 0.7g,mono 1.7g,poly 1.3g)

Protein:

7.9g

Carbohydrate:

8.7g

Fiber:

0.7g

Cholesterol:

48mg

Iron:

1.3mg

Sodium:

207mg

Calcium:

23mg

Bruce Weinstein and Mark Scarbrough, Cooking Light, JUNE 2010

Ingredients

• 1 1/4 pounds large shrimp, peeled and deveined
• 1 teaspoon salt
• 1 tablespoon dark sesame oil
• 1 1/2 tablespoons minced peeled fresh ginger
• 5 garlic cloves, thinly sliced
• 1 1/2 cups coarsely chopped red bell pepper
• 3 tablespoons Shaoxing (Chinese rice wine) or dry sherry
• 2 tablespoons rice vinegar
• 1 cup orange sections (about 2 large oranges)
• 3 cups hot cooked short-grain rice
• 1 cup (1-inch) cut green onions

Preparation

1. Place shrimp in a bowl; sprinkle with salt, tossing well. Let stand 10 minutes.

2. Combine oil, ginger, and garlic in a wok or large nonstick skillet. Place over medium-high heat; cook 4 minutes or until ginger and garlic begin to brown. Add shrimp; stir-fry 2 minutes. Add bell pepper; stir-fry 2 minutes. Add wine and vinegar; bring to a simmer. Cook 1 minute or until wine mixture is syrupy. Gently stir in orange sections. Serve over rice; sprinkle with onions.

Nutritional Information

Calories:

417

Fat:

6.5g (sat 1.1g,mono 1.9g,poly 2.6g)

Protein:

33.4g

Carbohydrate:

53.8g

Fiber:

4.8g

Cholesterol:

215mg

Iron:

6.2mg

Sodium:

814mg

Calcium:

125mg

Bruce Weinstein and Mark Scarbrough, Cooking Light, JUNE 2010

Flip Flop & Pears

2 parts tequila

4 parts pear juice

2 parts Freixenet Carta Nevada Semi Dry

Put the pear juice together with the tequila in a mixing glass with ice. Pour mixture into a glass and fill with Freixenet Carta Nevada Semi Dry.

Strawberry Summer Bliss

6 oz Freixenet Cordon Negro Brut

1/2 oz Stirrings strawberry Daiquiri mix

1-1/2 oz vanilla extract

2 tsp simple sugar syrup

1-2 mint leaves

4 lime squeezes

Pour Stirrings mixer, vanilla extract, simple syrup and lime juice into an 8 oz glass half filled with crushed ice. Top off with Freixenet and mint leaves.

Ocean Breeze

Ice

2 oz Cranberry juice cocktail

2 oz Grapefruit juice

4 oz Freixenet Cordon Negro Brut, chilled

Lime

Fill a champagne or high ball glass with ice and pour in juices. Top with Freixenet and stir gently. Garnish with a lime twist.

Thai Red Curry Shrimp

1 3/4 cups water
1 cup uncooked jasmine rice
2 teaspoons butter
1/4 teaspoon kosher salt
Cooking spray
1 1/4 pounds large shrimp, peeled and deveined
1 (14-ounce) can light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fish sauce
4 teaspoons dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 teaspoons fresh lime juice
Preparation
1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Yield: 4 servings

Nutritional Information
Calories:330
Fat:9.8g (sat 6.7g,mono 0.9g,poly 1.1g)
Protein:32.4g
Carbohydrate:28.8g
Fiber:1g
Cholesterol:220mg
Iron:4.4mg
Sodium:865mg
Calcium:83mg
Laraine Perri, Cooking Light, JUNE 2010

Sweet Corn and Zucchini

Prep Time: 20 minutes
Yield: Makes 4 to 6 servings
Ingredients
2 cups coarsely chopped zucchini
1/2 cup diced sweet onion
3 tablespoons butter
2 cups fresh corn kernels
1/4 cup chopped fresh chives
2 teaspoons taco seasoning mix

Preparation
Sauté zucchini and onion in butter in a large skillet over medium-high heat 5 minutes. Add corn kernels, chives, and taco seasoning mix; sauté 5 minutes or until tender.

Southern Living, MARCH 2010