#NationalEatEverythingDay

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It has been one of those weeks for food lovers. The week started with #NationalPizzaDay, followed by Mardi Gras/Paczki day and welcoming the year of the monkey. For my egg roll-loving readers, read all about my foray into making the delicious treat at home.

Someone pass me some digestive enzymes. Conspicuously, this all led up to Ash Wednesday and the start of religious-rooted dieting and fasting. Catholics are urged to abstain from snacking during Lent and to not eat meat on Fridays. Swapping fish or beans for meat isn’t that difficult, but removing snacks from my daily grazing rituals always poses a challenge.

Fat Tuesday lived up to its name when I visited my mom to make a Lunar New Year feast. We made shrimp egg rolls, crab rangoon and ginger chicken. Two of the three might get the Pope’s seal of approval for Lenten consumption.

Crab rangoon is incredibly easy, far more than making egg rolls. Those just starting out with frying food may want to attempt the fried pockets first.

How to Make Crab Rangoon

  1. Drain a can of crab meat.
  2. Mix it with 6oz of softened cream cheese, a few dashes of salt and garlic powder.
  3. Heat oil in a heavy pan. You can shallow fry food to avoid using a ton of oil. Shallow fry means that the food is at most half way submerged in the oil. Deep fry is like fast food french fries or twinkies at the carnival–fully submerged. Certain oils (Canola) are better than others for frying. Lifehacker has a more in-depth explanation of which oils to use.
  4. Place about a teaspoon full of the crab/cream mixture into a wonton wrapper. You can use water or a beaten egg to put some fluid around the perimeter of the wrapper. I dip my finger in the egg and quickly coat the edges. Place another wonton wrapper on top and seal them shut.
  5. Slowly lower the large ravioli into the oil. I use a large spoon to place them in the oil.
  6. Flip after about a minute. Let cook for another minute, then remove to a paper towel-lined plate.

That’s it. Pretty easy.

As someone who nearly burned down two houses, be careful when frying food. Make sure you have a fire extinguisher to avoid setting the house ablaze. And never use water to put out an oil/grease fire. Use flour or baking soda instead. Once you learn how to shallow fry food and use wonton wrappers, you can make southwestern egg rolls or insert pretty much any food into a wrapper and fry it. I’d advise against soups.

What food would you put inside an egg roll?

  • It’s never occurred to me to make rangoon. Sounds pretty easy, though.

    • Super simple. Just don’t burn down the house.