Mini Egg Rolls (mf) – We Love God!

Pride is subtle and shape-shifting. There is more of it at work in our hearts than we know, and more of it pulsing through our busyness than we realize. Pride is the villain with a thousand faces: People-pleasing, Pats on the back, Performance evaluation, Possessions, Proving myself, Pity, Poor planning, Power, Perfectionism, Position, Prestige and Posting. Here’s the bottom line: of all the possible problems contributing to our busyness, it’s a pretty good bet that one of the most pervasive is pride. It’s okay to be busy at times. You can’t love and serve others without giving of your time. So work hard; work long; work often. Just remember it’s not supposed to be about you. Feed people, not your pride.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Entertainin	100	Servings

INGREDIENTS

1	T	Sesame oil
1		Ginger, minced
1		Scallion, thinly sliced
1	T	Soy sauce
2		Eggs, lightly beaten with a
		tablespoon of water
1/2	c	Carrot, grated
1/4	lb	Shredded Napa cabbage
		steamed squeezed dry
		and
		finely chopped
		Chinese chili paste, to
		taste
50		Square egg roll wrappers
		Egg yolk
		Oil for deep frying

INSTRUCTIONS

Heat sesame oil and saute ginger 30 seconds. Add scallions and saute
30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs  and
stir to softly scramble. Remove from heat and transfer to a bowl;  stir
in carrots, steamed napa cabbage and chili paste to taste.  Divide
wrappers into half, so you can make mini egg rolls. Set each  wrapper
at such an angle that the points of the wrapper face north,  south,
east and west. Set a bit of filling in bottom third of  wrapper. Bring
bottom point over filling and tuck it underneath; roll  the filling up
a bit to secure tightly. Bring right point of wrapper  over filling to
form a neat right angle; bring left side of wrapper  over right side to
form a left right angle, and dab this top point  with egg yolk. Roll
the egg roll up to secure tightly. The egg yolk  will seal the wrapper
to itself.  Can be frozen for up to a week. Deep fry straight from
freezer;  otherwise partially thaw before frying.  To fry: Heat the oil
and deep fry long enough for the rolls to float  to surface; turning
them, for 2 to 3 minutes. Drain immediately on  double thickness of
paper towels. Once drained, set on a rack so  bottom does not get
soggy.  Yield: 100 rolls Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights  Reserved MC format by Gail Shermeyer, 4paws@netrax.net  Recipe
by: PASTA MONDAY TO FRIDAY SHOW#PS6551  Posted to MC-Recipe Digest V1
#495 by 4paws@netrax.net  (Shermeyer-Gail) on Mar 02, 1997.

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”