"wok And Roll" – We Love God!

if there is no personal God, then the concept of beauty dissolves into personal idiosyncrasy. That is, unless beauty is rooted in God's mind rather than your mind, every time you say, 'That is beautiful,' all you really mean is, 'I like that.' Unless there is a God, your praise of beauty can be no more than expressions of your own personal preferences. But I think there is in every one of you a dissatisfaction with the notion that your judgments about beauty have no more validity than your preference for coffee over tea. And I think your dissatisfaction with pure subjectivism and relativism is a remnant of God's image in your soul and evidence of his reality. It is an echo, however faint, of a voice that once called you into being.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains	Chinese	Gourmet, Green, The	1	Servings

INGREDIENTS

1		Spring roll, egg wrappers
1		Egg, beaten
1		Clove garlic, crushed
1	t	Ginger, chopped
4	T	Vegetable oil
1		Stick celery, thinly sliced
1/2		Green pepper, seeded
		shredded
1		Carrot, shredded
50	g	Chinese cabbage, shredded
2	T	Hoisin, plum sauce
		Salt, freshly ground
		pepper
		Vegetable oil for frying
1/4		Cucumber, shredded
50	g	Beansprouts
1		Chilli, thinly sliced
4	T	Rice wine vinegar
4	T	Light soy sauce
2	T	Maple syrup
1	t	Black sesame seeds

INSTRUCTIONS

Heat the vegetable oil in a wok, over a high heat. Add the garlic and
ginger and cook for 30 seconds. Add the stir fry vegetables in order,
first the green pepper and cook for one minute before adding the
celery, cook for a further minute before adding the carrots and
Chinese cabbage.  Stir fry them all together, season to taste and turn
into a bowl to  cool, then refrigerate.  For the cucumber and
beansprout salad, shred the cucumber and place  in a bowl, add the
beansprouts and the red chilli. Add the rice wine  vinegar, the soy
sauce and the maple syrup and blend all together;  place to one side.
Remove the chilled stir fry vegetables from the refrigerator and add
the 2 tbsp of hoisin sauce, adjust seasoning.  Cut the egg wrappers
until equal size squares 6" x 6", brush the  exteriors with the beaten
garnish.  Place a good spoonful of the hoisin vegetables in the centre
of each  wrapper, roll up to spring roll shape, cool before trying.  To
serve: Fry the spring rolls, 2-3 per person, in a lot of vegetable
oil, drain on kitchen paper, dress on a bed of the cucumber and
beansprout salad and scatter over the sesame seeds.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 806 Calories From Fat: 559 Total Fat: 63.2g Cholesterol: 189.6mg Sodium: 691.7mg Potassium: 1728.6mg Carbohydrates: 74.5g Fiber: 7.2g Sugar: 38.6g Protein: 12.8g