" Baby Boom" Offspring Rolls (or ''little bundles of joy'')

Feed the whole family...or just yourself.

You will need:

For the seasonings:

  • 3 tbl sugar
  • 1 tbl salt
  • 1/4 tsp chile paste
  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 1/3 cup rice vinegar
  • 1 tbl corn starch

For the filling:

  • 5 dried Chinese mushrooms
  • 1-2 oz package chinese rice sticks
  • peanut oil, as needed
  • 1 tbl ginger root, grated
  • 1 tbl garlic, chopped
  • 1 serrano chile, finely diced
  • 1 cup peanuts, crushed
  • 1/2 cup celery, finely diced
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup carrot, finely diced
  • 2 cups napa cabbage, shredded
  • 1/4 cup scallions, thinly sliced
  • 1/2 cup water chestnuts, minced
  • 1 cup cilantro
  • 1 package won ton or spring roll wrappers
  • 1 egg, beaten


1. Make the Filling: Combine and whisk together the seasoning ingredients in a small mixing bowl. Set aside.

2. Place the dried mushrooms and rice sticks each in a small bowl and cover with boiling water. Allow the mushrooms to soak 15-20 minutes before draining and slicing as thinly as possible.

3. Place a wok or large cast iron skillet over medium heat and add three tablespoons of peanut oil.

4. Add the ginger, garlic, serrano pepper and peanuts and slowly stir fry for about a minute.

5. Add the celery, onion and carrot and continue stir frying until they soften, about two minutes.

6. Add and mix in the napa cabbage, scallions, water chestnuts and sliced mushrooms. Continue cooking three to four minutes before raising the heat to high, whisking together the seasoning mixture and adding it all at once to the center of the pan. Continue cooking and stirring until the mixture thickens, about 3 minutes.

7. Spread the mixture out flat on a cookie sheet and allow to cool completely before continuing. Taste and adjust seasonings if needed.

8. Roll the offspring rolls: Form two tablespoons of filling into a small cylinder and place it diagonally across the wrapper. Fold the point of the wrapper closest to you over the filling, tucking in the end. Brush the top corner with a little egg before folding in the sides and rolling up as tightly as possible.

9. Heat 2 inches of peanut oil in a heavy skillet over medium-high heat until one end of a roll dipped in the oil sizzles rapidly on contact.

10. Cook the offspring rolls in batches of five or six until golden, about four minutes. Turn once halfway through cooking.

11. Serve hot with Hoisin sauce, Chinese mustard or anything else that sounds tasty.

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