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Chinese New Year!
...in your mind.
Chinese New Year!

Chinese New Year!

Gung hay fat choy!! Here are two of my favs - shrimp egg rolls and soy sauce noodles. And before you think you have to deep fry the egg rolls - you don't cuz you can also bake them, see below.

Ingredients

Egg Rolls

  • 1 pound medium shrimp, peeled & de-veined (no tail)
  • 1 1/2 cups finely shredded & chopped cabbage - I like napa cabbage for this)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce, dark would be ideal here
  • 1 teaspoon sesame oil
  • 1 long Holland pepper, or 1 small red jalapeno, finely chopped - optional
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • 18 egg roll wrappers

Noodles

  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy, or simply double the regular soy
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar 
  • 6 ounces thin chow mein noodles, like these
  • 4 green onions, white & light green parts, cut into 2 inch pieces - the dark tops also cut into 2 inch pieces
  • 1/2 small yellow onion, sliced
  • 1 cup bean sprouts
  • oil
     
     

Directions

Egg Rolls

  1. Chop shrimp into very small pieces - you could use a processor, but unless you just pulse it a couple of times you’ll end up with mush, just sayin
  2. Add everything else ( but the wrappers and flour) and combine well
  3. Heat oil to 370 degrees
  4. Combine flour with just enough water to make a thin paste
  5. Lay one wrapper with a corner pointed toward you, and place 2-3 tablespoons of the mixture in the center
  6. Fold the corner closest to you over the mixture, then fold left and right corners toward the center and continue to roll (keep it quite snug as you do) then brush a little flour water on the final corner to help seal the egg roll - repeat until done
  7. Cook in the oil until golden brown - 3-5 minutes, or...
  8. Bake them on a parchment covered or lightly oiled baking sheet at 400 degrees 20-25 minutes or until golden brown

Noodles

  1. Combine soy, oyster sauce, sesame oil and sugar - mix until sugar dissolves then set aside
  2. Cook noodles in boiling water 2 minutes, rinse with cool water then dry well, make sure they’re separated (you don’t want a clump) and set aside
  3. Heat a pan or wok to medium high with about a tablespoon of oil, then add the yellow onion and the white and light green parts of the green onions – stir well and soften, about 2 minutes then remove
  4. Add another tablespoon of oil, swirl around well and put in the noodles, being sure to separate as you go
  5. Sort of coral them into a circle in a fairly flat single-ish layer - and let them cook, shaking the pan lightly as you do - but don't mix them
  6. When they start to get crispy. it’s time to flip and repeat
  7. When that side starts getting crispy, add the cooked vegetables, stirring a bit to mix, then the sauce mixture and when it’s mixed through, finally the bean sprouts and dark green tops
  8. Toss everything really well, then plate

Chinese New Year!

Chinese New Year!

Gung hay fat choy!! Here are two of my favs - shrimp egg rolls and soy sauce noodles. And before you think you have to deep fry the egg rolls - you don't cuz you can also bake them, see below.

Ingredients

Egg Rolls

  • 1 pound medium shrimp, peeled & de-veined (no tail)
  • 1 1/2 cups finely shredded & chopped cabbage - I like napa cabbage for this)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce, dark would be ideal here
  • 1 teaspoon sesame oil
  • 1 long Holland pepper, or 1 small red jalapeno, finely chopped - optional
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • 18 egg roll wrappers

Noodles

  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy, or simply double the regular soy
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar 
  • 6 ounces thin chow mein noodles, like these
  • 4 green onions, white & light green parts, cut into 2 inch pieces - the dark tops also cut into 2 inch pieces
  • 1/2 small yellow onion, sliced
  • 1 cup bean sprouts
  • oil
     
     

Directions

Egg Rolls

  1. Chop shrimp into very small pieces - you could use a processor, but unless you just pulse it a couple of times you’ll end up with mush, just sayin
  2. Add everything else ( but the wrappers and flour) and combine well
  3. Heat oil to 370 degrees
  4. Combine flour with just enough water to make a thin paste
  5. Lay one wrapper with a corner pointed toward you, and place 2-3 tablespoons of the mixture in the center
  6. Fold the corner closest to you over the mixture, then fold left and right corners toward the center and continue to roll (keep it quite snug as you do) then brush a little flour water on the final corner to help seal the egg roll - repeat until done
  7. Cook in the oil until golden brown - 3-5 minutes, or...
  8. Bake them on a parchment covered or lightly oiled baking sheet at 400 degrees 20-25 minutes or until golden brown

Noodles

  1. Combine soy, oyster sauce, sesame oil and sugar - mix until sugar dissolves then set aside
  2. Cook noodles in boiling water 2 minutes, rinse with cool water then dry well, make sure they’re separated (you don’t want a clump) and set aside
  3. Heat a pan or wok to medium high with about a tablespoon of oil, then add the yellow onion and the white and light green parts of the green onions – stir well and soften, about 2 minutes then remove
  4. Add another tablespoon of oil, swirl around well and put in the noodles, being sure to separate as you go
  5. Sort of coral them into a circle in a fairly flat single-ish layer - and let them cook, shaking the pan lightly as you do - but don't mix them
  6. When they start to get crispy. it’s time to flip and repeat
  7. When that side starts getting crispy, add the cooked vegetables, stirring a bit to mix, then the sauce mixture and when it’s mixed through, finally the bean sprouts and dark green tops
  8. Toss everything really well, then plate