Ingredients:1-1/4 lbs. dry bulgar wheat
1.5-2 oz. of shredded Parmesan cheese (Asagio or other hard cheeses will work too.)
1 Tablespoon Sea salt
1/4 Tablespoon Black pepper
2/3 Tablespoon dry Dill
1 Tablespoon dry Basil
1/4 bunch Cilantro
1/4 bunch Parsley
1/4 bunch flat parsley or Italian parsley
1 Lemon
3-4 Roma Tomatoes
3-4 pieces of Garlic
3 oz. chopped Almonds
1 bunch small Green onions
1/4 cup White vinegar
3 Tablespoons Olive oil
Let's start :
Use fine grater to grate lemon rind.
Then chop up the fresh herbs and put in a bowl, add in dry herbs and salt.
Squeeze in juice from lemon and add in white vinegar on top of herbs. Chop tomatoes and put them on top of the herbs.
Boil bulgar wheat until it just starts to get on the soft side of chewy. Rinse bulgar with cold water and strain several times until bulgar is cool and the water runs clear. (This gets rid of the starchy water and keeps the bulgar from being clumpy or sticky.)
Put bulgar and the ingredients from the first bowl into a large bowl, add in olive oil and stir.
Next add in almonds, lemon zest and cheese then stir thoroughly. Refrigerate at least 4 hours and you will have a delightfully light and zesty springtime salad. Makes about 10 servings, if you are lucky!
Ingredients
4 cups of lightly cooked bisamati rice
½ head small cabbage
6 larger green onions
6 larger pieces of garlic
2 sheets of seaweed roasted
One, about 3 inch long, piece of ginger root (skin peeled)
2 medium carrots
Crab meat of your choice or budget
1 teaspoon of white pepper
3 table spoons of soy sauce
1 tablespoon of fish sauce (I used three crabs brand)
1 package of frozen spring roll dough of your choice
1 egg white whipped
I cut the cabbage thinly; then chopped the garlic and ginger, I then sliced the green onions and crushed the 2 sheets of seaweed, and I grated the carrots finely. I put it all into a large bowl and mixed it with the white pepper and the fish sauce. I put about 4 table spoons of vegetable oil in the wok on med high heat, and then I added the cooked rice and soy sauce while continually stirring. I then added the bowl of mixed ingredients once the rice became even in color. I stir fried while stirring just until the cabbage starts to become soft.
I lay each sheet of dough and add 1 heaping teaspoon of the cooled mix on to the first third of the dough. Then I fold the sides over the mix and start my roll. I finished the roll by brushing egg white on before the end to act as glue. This makes 25 to 35 egg rolls. You can freeze them just be sure to use wax paper between so they do not stick together. You can pan fry or deep fry them until deep golden brown.
These are simple fast and delicious, plus by using rice instead of the usual glass noodles the are much more filling. That is awesome when you have hungry kids.
If you family is not into seafood skip the crab and fish sauce, instead try tofu, pork or chicken. If you want less filling and more traditional egg rolls the replace rice with more cabbage or glass noodles.
