Learning to Cook isn’t limited to the first time apartment owner. It’s intended to help us all seek ways in which we can deliver delicious meals by cooking with techniques we never learned. I’m not an expert, but am willing to learn, therefore I’ve reached out to others whom have unique stories on learning to cook and what inspired them to stir it up in the kitchen.
Jennifer Wolfe, an entrepreneurial queen owning her own photography business Wolfe Photo, a Chicogoland Landlord, and an International mom to foreign students, guest blogs today, giving us a peek into her culinary adventure of cooking for others. Did I mention, she’s my sister? Jen has made some amazing things with the students and doesn’t disappoint with Spring Rolls for us. Many thanks Darlin!
If you would like to be a guest poster, leave me a note at the end.I decided to open up my home to International students three years ago when a friend told me how fun it was to host foreign students, but the catch was, I had to cook for them! Oh boy a few cooking classes and a few foiled Thanksgiving dinners does not a chef make! I decided to take a chance and practice!!
I had a plethora of students from South Korea and Taiwan that stayed in my home. I went to the Asian markets to inspire me to try new unfamiliar recipes. I also bought an Asian cookbook to help guide me along the way into uncharted culinary waters.
I tried a few recipes with leftover food from the evening before as I did not want the food to go to waste. (Foreign folks do not get the concept of leftovers)!!!!! So I made the food stretch and it tasted great.
Stir-fry’s are also really great as you can just throw anything in a pot and cook it up! It costs pennies to make and the students ended up loving it!
I live about 7 miles from Chicago, love gardening, entertaining and cooking!
Life just feels better when you can put a smile on someone’s face with delicious food.
Printable Version: 2016 Spring Rolls
- 2 carrots
- 2 zucchini
- Cremini mushrooms
- one medium onion
- 3 cloves garlic
- fresh ginger root
- 2 T Hoisin sauce
- 2 T sesame oil
- chopped left over chicken, dark meat
- 1 T smooth peanut butter
- 1 large egg
- garlic salt
- white pepper
- vegetable oil for frying the rolls
- Spring Roll Wrappers
Step one: Preparing the mixture:
Heat Sesame oil in a pan. Sauté onions till translucent, then add carrots, garlic, ginger and zucchini. Add chicken, peanut butter, Hoisin sauce, garlic salt, and white pepper. Heat through and let cool down. Most of water will be cooked away.
Step 2: Preparing the rolls
Whisk the egg in a prep bowl. Using the spring roll wrappers layout your wrapper like an envelope. Add 2 T of prepared vegetables and chicken mixture in the middle and wrap like an envelope and seal the edges with the egg wash. Roll all wrappers. It should make about 20 rolls.
Step 3: Cooking the Spring rolls
Heat oil in a wok until a chop stick in the middle forms bubbles around the base (use wood only). Add in rolls and turn until each side is lightly browned. Remove to cooling rack with paper towels to drain any grease. Wait 5 minutes and serve with hoisin sauce and /or sweet chili sauce.