As much as we both loved the filling in these chicken or pork egg rolls, let’s face it. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. Instead, we wrap it in crazy addicting ‘blanket’ of yumminess. It’s really hard not to eat too many of these.
If you don’t want your chicken or pork egg rolls to have a bit of a kick, simply leave out the sriracha sauce. If you like the kick, but don’t have sriracha on hand, dried red pepper flakes are a great substitute.
Make sure you the let the egg rolls drain well if you are using a deep fryer to cook the egg rolls. I like to stand them on end so that any extra oil drains out the end.
As much as we both loved the filling in these chicken or pork egg rolls, let’s face it. Everyone loves egg rolls for the crispy, crunchy delicious fried wrappers. If the filling was the star we’d just make that and plop it on a plate and call it dinner. I
2tablespoonssoy sauceplus more for serving if desired
2teaspoonstoasted sesame oil
2tablespoonssrirachamore or less, to taste
24egg roll wrappers
Heat 1/4 cup of oil in a large Dutch oven or pot over medium high heat.
Stir in the garlic, ginger, and celery. Saute for 2 minutes, stirring constantly. Do not let the garlic burn.
Stir in the coleslaw mix. Saute for 5-10 minutes, stirring constantly, until the cabbage is wilted.
Crumble in the ground meat, oyster sauce, soy sauce, sesame oil and sriracha.
Stir fry until the meat is done, about 5 minutes.
Turn off the heat and stir in the green onions. Let cool slightly before assembling the egg rolls.
Get your egg rolling station ready. You'll want a small cup of warm water for dipping your fingers into.
Working in batches, place an egg roll in front of you with a point towards you, like a diamond. Dip your fingers in the water and wet the edges of the roll.
Place a tablespoon of the meat mixture on the roll just below the center, towards you. Grab the bottom point and fold it over the mixture. Fold in the sides and then roll the wrapper up towards the furthest tip. Press down on the sides and seams to seal.
Heat oil in a deep fryer (3" to deep fry) or pan (about 2" to shallow fry) to 350 F.
Working in batches, deep fry the rolls until golden brown and crispy, rotating to make sure all sides get fried.
Remove to a wire rack to drain and cool slightly before serving.
“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish. The shrimp are absolutely delicious. I could eat well…. ok, more than a few of them. And the fries? Insane. I opted to double-dip them. They ended up just amazing. Yeah, they’re definitely battered and then some. But they’re sooooo good and different! And huge! All that batter makes them gigantic I tell ya!
If the double-battered monster fries scare you, they’re actually just as fantastic (or pretty much) single dipped.
I used my little Fry Daddy when I made these beer battered shrimp and fries. I’m not sure I can recommend doing that. I mean, sure, they came out fantastic, but you can’t really fry a bunch of either the shrimp or the fries at once, so it’ll take you a while to make a mess of them. The battered shrimp and fries like to stick together, so you can’t crowd them. If you can, I’d recommend using a larger fryer or a Dutch oven.
“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Course Appetizer or Main
Prep Time 6hours
Cook Time 30minutes
For the shrimp
1poundlarge shrimppeeled, deveined (I used 20-24 count shrimp)
vegetable oilfor frying
For the shrimp batter
1cuplager beerplus more, if needed
2teaspoonOld Bay Seasoning
1/4teaspoonfreshly ground black pepper
For the fries
1teaspoonfreshly ground black pepper
vegetable oilfor frying
For the shrimp (note the fries need to soak, so start them well before you plan on eating)
Place the shrimp in a bowl and lightly dust with flour. Stir gently to coat. You just want a light coating, so don't use too much flour.
In a large bowl, whisk together the flour, Old Bay seasoning, salt and pepper and the beer. You want the batter to be slightly thick, like a pancake batter. If it's too thick add a small amount of beer and whisk. Let stand for 15 minutes.
Heat oil in your deep fryer or Dutch oven to 350 F . If you have a small deep fryer like I do, I recommend warming your oven on the lowest setting so you can put the shrimp and fries in there to keep warm while you cook all of the batches.
Working in batches if needed, dip shrimp in the batter and coat completely. Transfer to the oil and fry for 2 minutes per side. Remove to a paper towel lined plate to drain.
For the fries
Fill a large bowl with cold water.
Cut the potatoes into 1/4" sticks. I did not peel mine, but you can peels yours first if you desire.
Transfer the potatoes to the water and soak for at least 4 hours. Ideally, you'll want to drain and add fresh cold water every hour, but if you don't have the time, just soak for 4 hours.
In a large bowl whisk together the remaining ingredients except for the oil. You want a pancake batter-like consistency. If it's too thick, add a bit more of beer and whisk some more.
Heat oil in your deep fryer or Dutch oven to 350 F.
Working in batches, dip the fries in the batter and transfer to the hot oil. Fry for 5 minutes or until just golden but not done. Transfer to a paper towel-lined plate. Note: If you're not double frying, you'll want to extend the fry time and cook the fries until golden brown and crispy.
Now it's time for the second fry if you're doing it. Again dip the fries in the batter and fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined plate and season.
When I had lunch last week at my favorite local BBQ joint, I was looking forward to two things. Well, one thing really but in two different ways. First, I was going to enjoy (devour is probably a better word for it) a nice big smoked brisket sandwich. And second I was going home with a pound of smoked brisket for this three bean two meat chili. I wanted that great tender beef with a nice smokiness, the perfect compliment to my chili. Anita’s not a big fan of chunks of beef in her chili (or anywhere else for that matter) unless they are crazy tender. That’s why she absolutely loved this chili: both the ground beef and brisket were fall-apart delicious.
The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. I could just drink it right out of the bowl.
The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure.
Prep Time 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
Servings 8-10 servings
Author Inspired by a recipe from The Food Network
1tablespoonground cuminNote: Anita doesn't care much for cumin, so I used just about 1/2 tablespoon. Use more or less, to taste
4tablespoonscayenneNote: This makes for a mighty hot chili. If you like your chili milder, start with 1 tablespoon of cayenne and go from there.
1poundsmoked brisketcut into small cubes (I picked up a pound of brisket from one of my favorite Indianapolis BBQ joints, Rackz. You can also use leftover smoked brisket.)
1poundground beefbrowned and drained
116 ounceblack beansrinsed and drained
116 ouncered beansrinsed and drained
116 ouncered kidney beansrinsed and drained
116 ouncediced tomatoeswith juices
116 ouncepetite diced tomatoeswith juices
Heat the oil in a large Dutch oven over medium heat. Add the onion and saute until just soft, 2-3 minutes.
Add the chili powder, cumin, cayenne and paprika. Stir to coat the onion and cook for 1 minute.
Add the remaining ingredients. Stir well.
Bring to a boil then reduce heat to a low simmer. Cover and continue simmering for 1 hour.
The spices in this chili are meant to be pretty aggressive, and they are. You may want to start with half the amounts stated, taste and adjust from there. Since all of the meats you are adding are already cooked you can taste/adjust to your liking.