Interesting wontons and strange eggrolls

In summer I don't want to cook all day and then come home and cook. It's too hot and I have yard work, picnics, grand kids and other stuff that I would rather be doing. So I try and keep the freezer full of easy eats that are versatile and universally loved.

Wontons and egg rolls are easy to make and your imagination is the only limit when it comes to fillings. I have a pork and shrimp filling that I like to use in the wontons. I can steam or fry them, I can use them is soup, and I can even sauce them should the mood strike. Egg rolls...mmmmm, I love egg rolls. But I really hate soggy, nasty egg rolls. They hurt my feelings. Tonight I made Reuben Egg rolls. Strange perhaps, but oh so delicious! I make more of all of these than I need, freeze the extra on sheet trays and them move them into Ziploc bags. That way I can pull out what I need, no waste.

For both of these I use Nasoy wrappers, wonton and egg roll. They are easy to work with, fry up crisp, and taste pretty good. I have made my own using a pasta machine and it is better by far. But these are quick and easy, remember?

Pork and Shrimp Filling
12 oz Pork loin, cut into cubes
8 oz medium Shrimp, cleaned and shelled
3 Tablespoons finely chopped fresh ginger
3 Tablespoons finely chopped yellow onion
1 Tablespoon finely chopped fresh garlic
2 Tablespoons Tamari
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Mirin, Sake, or White Wine
1 Tablespoon Sriracha
1 Tablespoon Sesame Oil
1 teaspoon Canola oil
2 teaspoons chopped chives
2 teaspoons chopped parsley
1 egg white

Put the sesame oil, canola oil, garlic, ginger, and onion into a saute pan and sweat over medium heat just until it sizzles and becomes fragrant, about 5 minutes. Do not brown it. In a small bowl combine the tamari, rice wine vinegar, mirin and sriracha. When the garlic/ginger mixture is softened add to the tamari mixture and set aside.

In a food processor pulse the pork loin and shrimp together until it resembles ground beef in texture. Remove from the processor and add to the bowl with the ginger mixture. Add the egg white and combine thoroughly.

Place about a teaspoon of the mixture in the center of the wrapper. Moisten the edges of the wrapper with water and seal into a triangle. Wrap the two edges around and seal them together to form the classic wonton shape. If you can get the round wrappers you can make potstickers using this same filling. Set them on a cookie sheet, not touching, in a single layer. Freeze them for an hour or so and then place into a Ziploc bag. These can be used from a frozen state for any application. The easiest is to drop them into a pot of flavorful stock, but fried they are a great salad topper.

Reuben Egg rolls
1/4 pound Corned beef, sliced thin and then chopped
1/4 pound Swiss cheese, sliced thin and then chopped
15 oz can sauerkraut, well drained
1/4 cup Thousand Island Dressing

Mix it all together. Set the egg roll wrappers up in a diamond shape. Place about 1/4 cup of the filling across the center of the wrapper, between two points. Moisten the edges of the wrapper with water. Take the point closest to you and fold it over the filling, pulling it tight. Fold the moistened edges over the sides and seal. Roll the wrapper away from you, sealing the remaining edges to the egg roll. Think tiny burrito. Now deep fry in oil at 350 degrees for about 5 minutes or until golden brown and crispy. Only fry what you are going to eat immediately. Lay the rest out in a single layer on a cookie sheet and freeze them for about an hour or so. Then place them in a Ziploc bag. These do not microwave well. You really need to deep fry them, which you can easily do from a frozen state.

One more word about those egg roll wrappers. In a pinch you can use them for lasagna or for pasta stacks. Just treat them like fresh pasta and don't boil them before assembling your dish.

Spring Vegetable Tart

1 1/3 c flour
1/2 c Crisco, chilled
1/4 cup ice cold milk mixed with 1 T vinegar
Pinch of salt
1/2 c pine nuts

Pulse flour, salt and Crisco in a food processor. Add the milk all at once and pulse just until a dough ball forms. Remove, wrap in plastic and chill for 10 minutes. Roll out on a floured board, fit into small sheet pan or a tart pan. Press pine nuts into crust. Bake at 350 for 8 minutes. Let cool completely.

2 Medium Zucchini cut into rounds
2 Medium Yellow Squash, cut into rounds
2 Large Tomatoes, sliced
2 Large Red Onions, sliced
1 pound fresh Mozzarella, sliced.
2T Olive Oil
Salt and Pepper

Prepare all veg and toss with oil, salt and pepper.

Layer onto crust alternating zucchini, mozzarella, squash, mozzarella, tomatoes, mozzarella, onion.

Bake at 350 for 20 minutes or until cheese melts and veg start to soften.

Cool to room temperature, slice and serve.

This is great with a green salad and a nice, crisp Chardonnay.