Health & Fitness
Chinese New Year tradition meets Superbowl Sunday
Combine Superbowl Sunday with Chinese New Year - watch, cheer, eat Eggrolls
The Year of the Snake begins February 10 -
get an early start on Superbowl Sunday - and root for your team (whicever that is).
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Asian markets in Fort Lee bring authentic Chinese New Year ingredients to American kitchens on Superbowl Sunday: Hana Reum in Linwood Plaza, (and branches in Englewood and Little Ferry), Kam Man in Plaza West Shopping Center on Rt. 46 @ Bergen Blvd., among others, carry egg roll skins, hot mustard (powder or prepared in tube), soy sauce, bamboo shoots
(but if you want Fortune Cookies - order them from a Chinese Restaurant!)
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Easy Eggrolls Cheer on Superbowl Teams:
6 dried shiitake mushrooms (soaked in cold water until softened) 1 tsp salt
Drain, squeeze dry, remove hard stems, and slice thinly (about 1/2 cup slices) Canola oil for frying
1 1/2 tsp minced garlic 1/2 tsp sugar
2 cups shredded Napa cabbage 1/4 tsp ground white pepper
1/2 cup scallions thinly sliced Pkg spring roll wrappers apx 7-inches square
1/2 cup bamboo shoots 1 tsp flour
1 cup carrots, cut in thin shreds Chinese yellow mustard paste mixed to taste into 2 TB soy sauce
2 cups celery, cut into julienne
In wok or deep skillet heat 1 TB oil
add garlic, stir fry until garlic becomes aromatic,
2. Add cabbage, celery,carrots, bamboo shoots, mushrooms - stir fry until cabbage and celery become limp
3. Stir in salt, sugar, pepper
4. Remove from heat set aside to cool
Wrapping:
1,Place wrappers under damp cloth on work surface
2.Combine 1 tb flour with one TB cold water
3,Place one wrapper on counter, with one corner facing you. Spread apx. 1/3 filling near the bottom corner (make apx. 1 1/2 X 4-inch rectangle).
4.Fold the bottom corner (the one near you) over the filling
5.Roll the wrapper one time, then fold up the sides
6.Continue rolling
7.Before reaching the end, paint the remaining corner with flour/water mixture
8.Continue rolling until a tight cylinder has been formed
RInse wok/frypan and dry thoroughly
Heat 3 cups oil until 325 degrees on deep-frying thermometer
Add 3 or 4 egg rolls at a time, fry until golden brown (apx 2 minutes)
Remove with slotted spoon and drain on paper towels
Repeat until all rolls fried. Drain. Slice into three small cylinders, serve with soysauce and hot mustard