Posts Tagged ‘Canola’

Dec
27


In 1990, I was introduced to the Cheesecake Factory while visiting Washington. Since then, I’ve been to Cheesecake Factory in numerous other cities and I always (I mean ALWAYS) order the same thing: Crispy Avocado Egg Rolls. I just adore the combo of the crispy wrapper and the creamy avocado  inside plus the addictive sauce.

Naturally I was scrolling thru Pinterest and discovered a recipe for these delicious egg rolls. Within no time at all I was making these egg rolls!

Here’s the recipe. (original recipe can be found here – www.savorytooth.com)

Recipe: Avocado Egg Rolls with Sweet Chilli Sauce

Ingredients

10 egg roll wrappers
3 avocados, peeled and pitted
1 roma tomato, diced
1/2 teaspoon salt
1/4 teaspoon pepper
canola oil, for frying

For the sweet chili sauce:
4 tablespoons sriracha
2 tablespoons white sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil

INSTRUCTIONS

1 Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency. This will become the egg roll filling. Pretty easy so far, right?

avocado-bowl
2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Once again, pretty easy!

avocado-stuff

3. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers. (not hard at all)

eggrolls-wrapped-up
4.  Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.

FINAL RESULT:

eggrolls-final

Now don’t forget to make the sauce! I couldn’t believe how easy it was to make this sauce and how freakin’ delicious it was.

eggroll-sauce

I really need to organize a dinner party soon! These egg rolls would be a hit.

By the way – here’s what I did with the rest of the wonton wrappers. I put them in a muffin pan and baked them at 375 degrees till golden brown. They are now in a sealed container in the (stuffed) freezer and will come in handy as an appetizer. Most likely I will fill them with roasted garlic, tomatoes and basil. However you never know what other ideas I might find on Pinterest!!

eggrolls-wonton-wrapper

Happy Cooking!

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Dec
01


True Story: I grew up with margarine. There was NEVER butter in the house as we were Jewish and kept meat and dairy separate. Therefore it was easier just to use margarine.

However when I had my first apartment, I decided to have a dairy kitchen and ONLY to buy butter. I have baked exclusively with butter for the last three decades.

But the other night I was invited to a “Bake with Canola” event. Here’s proof that I was actually baking with Canola!

canola-vicky

Here’s another true story: In my cupboard at the moment is Vegetable Oil and Olive Oil.  No ideas why I have never considered buying Canola Oil. One could easily blame it on my mom – I have a good feeling she never bought Canola either!!

At the event, I learned a few reasons why I should be choosing Canola Oil.

  1. It tastes good: Canola has a neutral flavour that won’t take over. It actually absorbs the flavours of the herbs and spices thats’ in the recipe!
  2. It can “take” high heats: Canola oil has a really high heat tolerance which makes it ideal for frying.
  3. Canola is farmed right here in Canada. Here’s a cool fact: There’s over 43,000 Canola Farmers in the Prairies.
  4. It’s a healthy Choice: Canola Oil is a good source of Vitamin E and K, and is packed with Omega 3 fats. It also has the lowest amount of saturated fat.

The event took place at the Luxe Appliance Studio where we were divided into groups. Each group baked one item from this list.

canola-menu

The evening was hosted by Emily Richards who is a professional home economist, cookbook author, recipe developer and someone who I have been following since she was on TV back in the early 1990’s. Plus the recipes we used were from her new cookbook called Per La Famiglia: Memories and Recipes of Southern Italian Cooking.

At the end of the evening, there was a beautiful dessert buffet all made with Canola Oil!!

canola-final

I can’t wait to start baking and frying with Canola Oil. My pantry now has a 3rd oil to select from and I have a feeling that it will be used very soon. You see, next month I will be frying up some delicious latkes for Chanuka using Canola Oil!!

Fore more information:

Website: Www.CanolaEatWell.Com

Twitter/Instagram: @CanolaEatWell

Disclosure: This is a sponsored blog post however all my opinions are my own.

 

 

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