Today on DelmarvaLife –
“A Student’s Quest for Racial Reckoning in Delaware” is the title of a program happening at the Zwaanandael Museum in Lewes. We learn about how it came together and how you can see it.
It should be “all systems go” at Nasa Wallops Island Flight Facility. The Antares Rocket is headed for a re-supply mission to the International Space Station. We find out what we can expect.
Katie takes us to The Spice and Tea Exchange of Rehoboth Beach to find out how some new flavors might help give us a wellness boost.
When we need to consult with someone on all things royal, we turn to Daniel P.T. Thomas of Chincoteague. He was born in North Wales and attended private British boarding schools. His family has also brushed shoulders with the Royal Family. Today, we talk about the new Princess Diane biopic, “Spencer.”
We feature another talented musician on the Mid South Audio stage in Milton. Sol Knopf performs.
We feature some adorable dogs and cats who would love to become a member of your family in Pet Connect.
Mr. Food
If you love ordering spring rolls from Chinese takeout restaurants, then this is the recipe for you! Our spring rolls are easy to make and taste amazing. They’re filled with a flavorful veggie mixture and fried until golden and crispy. They make a great appetizer or can be served right alongside some fried rice and your favorite takeout main dish!
What You’ll Need
- 1/2 cup soy sauce
- 1/4 cup packed light brown sugar
- 1 tablespoon ground ginger
- 2 teaspoons garlic powder
- 6 cups shredded Chinese cabbage
- 2 cups fresh bean sprouts
- 1 large carrot, shredded
- 3 scallions (green onions), chopped
- 12 spring roll or egg roll wrappers
- 1 egg, lightly beaten
- Oil for frying
What to Do
- In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
- In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
- Spoon about 1/4 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll wrapper with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
- Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution — the filling will be hot.
Notes
- To serve these like they do in Chinese restaurants, don’t forget the dipping sauce! A couple of our favorite dipping sauces are duck sauce and spicy mustard.
- Did You Know?: In China, spring rolls are traditionally eaten during the Chinese New Year as a way to welcome in the spring. They’re also said to represent wealth (because of their golden color). Spring rolls can vary in size, filling, and cooking method (some are fried, while others are steamed), from region to region. In the U.S., spring rolls and egg rolls are pretty similar, with the main difference being the filling. While both contain veggies, egg rolls typically include some kind of meat, chicken, or fish too.
From our Hot Topics:
The Milton Community Food Bank will be distributing food Monday, February 15. Click here for information.
The Food Bank of Delaware announced today that applications are currently being accepted for the organization’s free 14-week training program, The Culinary School. Click here for more information.
Layton’s Chance Vineyard and Winery is holding a Signature Pairing: Chocolate and Wine. Click here for more information.
In Chincoteague, the Death by Chocolate event on Friday and Saturday involves wandering all over the island in search of sweet treasures. Click here for more information.
The Friends of the Caroline County Library is hosting “Stay in and Read.” Click here for more information.
