GOLDEN VALLEY, Minn. -- If you crave Tai cuisine, chances are you'll head to Sawatdee. They are celebrating 30 years of great food in the Twin Cities and can be found at four locations, from Eden Prairie to Maple Grove.
Supenn Harrison joined KARE 11 News @4 in the kitchen to share the recipe for their famous egg rolls.
SUE'S EGG ROLL featured at Sawatdee
(courtesy of Chef/Owner Supenn Harrison)
1 head green cabbage
1 med.size onion
1lb lean ground beef
1/2 tsp black pepper
6T soy sauce
1tsp garlic powder
1pkg egg roll skins
soybean oil for deep-ft frying
1. Slice cabbage & onion in long strips; place in large bowl.
2. Marinate beef by mixing it with the sugar pepper, salt, soy sauce & garlic powder and let stand for 10 to 15 minutes.
3. Combine the sliced cabbage & onion with the beef mixture
using the soy sauce to moisten the mixture.
4. Place a heaping tablespoon of the meat mixture onto an eggroll skin.
Then about 1 inch from the edge- roll one time, coming toward you.
5. Then fold both the right side & left side to the center and
continue rolling into a tight roll.
6. If desired, you can use water or egg beaten with a litte water as "glue" to help seal the roll.
Repeat, filling remaining skins.
7. Heat oil in deep fat fryer- or a deep saucepan to 350 degrees
( NOTE:Too HOT could burn your skins before beef is cooked)
8. Fry egg rolls- 2, 3,or 4 at a time - for 2 or 3 minutes- or until
golden brown, turning 2 times. Drain on paper towels before serving.
Makes 15 egg rolls.
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