Wild Boar Pacific Rim Sliders #SundaySupper

There are different kinds of 'food' hunters. Wild game, forager, and shopper. What you're into, where you live and possibly how you live might help define which kind of  hunter you are. Or maybe you fall under more than one category.

Sir Sportsalot doesn't hunt wild game. He just get's wild watching a game (hence the name "Sir Sportsalot"). I've never gone foraging, although I'd love to. It does intimidate me a little though.... being able to identify what you're picking...knowing the difference between what you can and can not eat...that sort of thing. So that puts me in the category of a shopping hunter. Hunting for that one, hard to find, ingredient. Driving to specialty stores, exploring markets in ethnic neighborhoods, just to try something new, exciting and authentic.

Well, I didn't really have to go far for this wild boar. I just happened to stumble upon it locally and it sorta ended up in my cart with very little struggle. Easy prey if you ask me. Much easier (and safer) than actually hunting a wild boar. And it comes so nicely packaged, too.

Wild Boar Pacific Rim Sliders

Printable Version

Sliders
4 oz mushrooms, chopped
2 green onions, chopped
2 teaspoons fresh, grated ginger
1 lb ground wild boar
1/4 cup teriyaki sauce
1/4 cup plain bread crumbs
12 slider buns

Topping
2 teaspoons oil
2 cups fresh bean sprouts
4 green onions, sliced diagonally
2 tablespoons teriyaki sauce

Wasabi Aoli
1/3 cup mayonnaise
1 tablespoon wasabi sauce
1/2 teaspoon teriyaki sauce

Preheat the oven to 400'F

In a food processor, combine the mushrooms, onions and ginger and process until finely chopped

In a medium sized bowl, combine the wild boar, chopped mushroom mixture, teriyaki sauce and bread crumbs. Mix until just combined.

Press the mixture evenly into an ungreased 11 x 7 rectangle baking dish.

Bake for 30 minutes. Allow to cool slightly.

While the meat is baking, let's get everything else ready:

Heat the 2 teaspoons of oil in a medium pan over medium heat. Add the bean spouts and green onions. Allow to cook until just beginning to wilt and the bean sprouts are barely opaque. Stir frequently. Add a tablespoon or 2 of water if needed to prevent sticking. Add 2 tablespoons of teriyaki sauce and continue heating until the sauce is slightly reduced, about a minute or two, stirring frequently. Remove from heat.

In a small bowl, combine the mayonnaise, wasabi sauce and teriyaki sauce. Mix until thoroughly combined and chill until everything else is ready to serve.

Once the meat is cooked and slightly cooled, carefully drain off the excess grease and gently remove onto a cutting board. Slice into 12 even squares

Spread the Wasabi Aoli onto your slider buns, place a patty on there and then top with your sauteed bean sprouts.

The wild boar flavor is wonderful. Slightly sweeter than your typical pork. I love each component from this slider separately, but when they're combined....wow!! So fun, so delicious and simple to make. And now I can say I've eaten wild boar!

Now tell me....what's your favorite food to 'hunt' for?

Here are some recipes for ingredients that are hunter or foraged for...enjoy :)

Spread it on Thick

• Homemade Mascarpone from That Skinny Chick Can Bake
• Sugar Plum Fairy Jam from What Smells So Good?
• Porcini Compound Butter from Nosh My Way

Nibbles and Sides

• Baked Rice with Mushrooms from Basic N Delicious
• Brie Blackberry Bites from Family Foodie
• Foie Gras Bites from Jane's Adventures in Dinner
• Miso Risotto from Crazy Foodie Stunts

The Main Event

• Bourbon Butter Venison Bites from The Life and Loves of Grumpy's Honeybunch
• Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
• Korean-style Tripe from kimchi MOM
• Lapin au Cidre - Cider Braised Rabbit from Food Lust People Love
• Maple Bison Blueberry Burgers from Noshing With The Nolands
• Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
• Spicy Sausage Pasta Skillet from Nik Snacks
• Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
• Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
• Wild Boar Pacific Rim Sliders from Peaceful Cooking

Sweet Treats

• Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
• German Fruit and Nut Bars from Magnolia Days
• Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
• Lemon Blueberry Scones from Killer Bunnies, Inc
• Raspberry Muffins from Cindy's Recipes and Writings
• Pumpkin Spice Puppy Chow from Pies and Plots
• Ultimate Chewy Brownies from The Perfect Brownie
• Vanilla Poached Tamarillos from Manu's Menu
• Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
• Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Thai Kitchen Zing Rolls

I decided to try another recipe from Thai Kitchen and Simply Asian. I posted one recipe for Spicy Kung Pao Chicken Wings with Sweet Chili Dip which I loved.

I then decided to try the Zing Rolls. Which happen to be Vegan. Not that I'm into vegan but one of my daughters is.

The ingredients were simple and easily acquired. Except for the Rice Paper Wraps. I looked at various local markets. No luck. Then I remembered an excellent Asian market a few miles away and decided to head out one Saturday morning. After searching several isles, including the refrigerated isle and freezer (I was thinking they'd be with the won ton wraps and such)...I finally tracked down a store employee and was directed to a dry goods isle.

All this to find a simple, tortilla like package of white disks. For 98 cents. For 100 wraps. I think I spent more in gas getting there.

You see...I am not, in the least, familiar with rice paper wraps. They're pretty cool little things. No cooking required. Just a little softening in warm water. Not only is this dish vegan, but other than cooking the rice noodles, it's raw. And I don't know about your area but raw, vegan food is HUGE around here.

And my daughter has jumped on that wagon. Big time.

Now, let me talk a little about these rice noodles. Red rice noodles to be exact. Yes, they have that reddish thing going on. Yes they are made of rice. I ended up spending a lot of time separating the noodles once cooked. I think if you use lots of water and spend some time stirring, it will save you time in the long run.

Also....once cooked, they have this pinkish hue thing happening. Sort of a fleshy color. When you put the spring roll together....don't be shocked or surprised if it resembles a...um...particular part of the male anatomy.

Just know....these spring rolls taste wonderful! The vegetable combination is fantastic. It's like having the perfect salad (minus the lettuce)...all rolled up tightly, in a little roll...easily enhanced with your favorite dip.

Zing Rolls

1/2 box Thai Kitchen Red Rice Noodles
12 round rice paper wrappers (8 1/2 inch)
2 large red bell peppers, thinly sliced
2 large cucumbers, peeled, seeded and cut into thin strips
3/4 cup shredded carrots
2 medium avocados, peeled, seeded and thinly sliced
2 TB chopped fresh cilantro
1/4 cup chopped peanuts
Thai Kitchen Sweet Red Chili Sauce for dipping

Bring a large pot of water to a boil. Remove from heat. Add rice noodles, stirring to separate noodles. (I suggest that you stir longer than you think you have to so they don't stick together). Let stand 8 to 10 minutes or until noodles are tender but firm. Drain well. Place in a large bowl of  cold water. Separate noodles fully. Set aside.

Fill a 9" pie plate with warm water. For each spring roll, dip 1 rice paper wrap in water to wet completely. Place on your work surface. Blot dry with a paper towel.

Place 1/3 cup of rice noodles in bottom third of the rice paper.

Layer with 4 bell pepper strips, 8 cucumber strips, 1 TB carrot, 2 avocado slices, 1/2 tsp cilantro and 1 tsp peanuts.

Fold in sides,

then gently roll tightly to enclose filling.

Place spring roll on a platter. Cover with a damp paper towel and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.

Refrigerate for at least 30 minutes or up to 2 hours. Serve with dipping sauce.

I used the Sweet Red Chili Sauce.

Kara-Age Soy-Ginger Seasoned Chicken

It's been a crazy week. My children are in college now. But somehow I've managed to get my life involved in the rush-rush of each new school year. I don't work for the schools.  I don't even step foot into a school. I don't work in retail. What I do does impacts a few children in school. But I don't see the children.

And I love my job.

Yet...summer is ending. School is starting on Wednesday and that effected my work week in a major way. (And will continue to do so (in a lighter manor) until summer school is out next year.) So you can understand my excitement when I received a box of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix in the mail early in the week. Why the excitement? Besides the fun of trying new things through the Foodbuzz Tastemaker program with Kikkoman, I was excited....thrilled....overjoyed because I was able to make a quick, delicious meal, in minutes. Without having to over think it. I didn't have to think about it at all. I got to come home...coat, pan-fry and eat. Minimal effort. Maximum results. Perfect for those exhausting, mind numbing days at work.

I've been using Kikkoman brands for years. I have a gallon of their soy sauce in my fridge (I'm not lying).  I've used their sauces and dips numerous times. In my American mind, Kikkoman is the brand that represents Japanese food. Yet somehow I had no idea that Kikkoman makes more than dips and sauces. Seriously....take a look at some of the stuff they have on their Kikkoman Homecooks Products page. Soup mixes? Soymilk? Yep...all there and then some.

Well, let's take a look at what I did for my simple dinner....

1 packet of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix
6 boneless skinless chicken thighs (about 1 1/4 lbs) (you can use breasts instead or even fish fillets)
Vegetable Oil

Cut the chicken into little bigger than bite sized pieces, about 1 1/2 inches. This will take longer than anything else you do in this recipe. If you'd really like to save time....use those chicken tenders and call it night.

Heat about 1/4" of vegetable oil in large, heavy skillet to about 350' over a medium heat.

Pour the seasoned coating mix into a baggy.

I know that's not a baggy...but I wanted to show you the coating. It's not a breaded mix at all...but very finely ground flours, spices...etc. (there's always "etc" in packaged products). When I opened the packet....my senses were overpowered with various scents. Don't go sticking your nose in there...it's about as bad as straight pepper. In other words... those 3 oz are fully packed with flavor.


Working in batches of about 12 pieces of chicken at a time, coat the chicken

Pan-fry half of the pieces of chicken in the hot oil for about 2 - 4 minutes....turning often, until cooked through. Drain on a paper towel.....repeat with rest of the chicken.

Serve with your favorite sides. I made a simple vegetable fried rice (here's a quick tip for fried rice.....use leftover rice. That way it doesn't end up being mushy rice)

 

One of the things I loved about this coating is that it stayed on the chicken! Every piece was still coated with seasonings when I removed them from the pan. And somehow....that seasoning seemed to penetrate into the chicken. I'm not sure if that's also why the flavor had mellowed quite a bit since it first came out of the packet. I have to admit...once I'd gotten a whiff of the seasoning, I was a bit concerned that it would be insanely overbearing. But it wasn't. It was flavorful and delicious. I drizzled a bit of lemon juice over the chicken which brought out a certain brightness (the way only lemon can do). Each bite was just as tasty as the last. 

I have another packet in the box (each box comes with two 3 oz packets). If I weren't allergic to fish, I'd try it out that way. So I'm thinking of other, non traditional ways to use the packet. And I think I just decided what I'm going to do with it. But it's a secret for now.....shhhh

What To Do with Chicken!

I had some boneless skinless chicken thighs that needed to be cooked but I already had dinner planned. So I just cooked them and stuck them in the fridge.

A couple of days later I knew they needed to be eaten. But in what?

I needed something quick and easy for a weeknight meal.

(as Pooh Bear says...) Think....think.....think! Oh Bother!

I asked Rabbit but he was too busy trying to fix everything.

I asked Eeyore but he just complained.

I asked Owl but I couldn't understand his explanation.

Piglet didn't want to eat cuz it was too late in the evening.

Tigger was out and about doing all things possible.

And that left Pooh to his own devises.

Thus is the Tao of Pooh.

So I got home and investigated my fridge. I pulled out some hidden crimini mushrooms (didn't even know they were there), an orange bell pepper, an onion and a zucchini. Hmm...cooked chicken....and I have plenty of rice.

Lets do Fried Rice with Chicken!!

Ok...I can do this.

Oh ya...and I had eggs. 3 was all I needed. So I got out my wok, beat those eggs, heated the wok up with a small amount of oil and lightly cooked them. Removed them from the wok and set them aside.

I wanted to leave them still a little runny so that when I added them back into the mix, they wouldn't become overly cooked.

I then cleaned out the wok (nothing smells worse than over cooked eggs stuck in the bottom of the pan).

Oh ya, while all this was going on, the rice was cooking. Sticky rice is NOT what you want. Something a little on the dryer side so you don't end up with a fried wad when you're done.

Then...I chopped up all my veggies....heated up some oil (about 2 tablespoons), and stir fried them for a few minutes until tender. Towards the end, I added a minced garlic...

Next came all the big stuff....about 2 cups or so of rice and 2 tablespoons of soy sauce. I chopped up the cooked chicken and tossed that in. Stirred it up a bit and stir fried that until the chicken was warm. Last but not least, the egg went back into the wok.

Stir it all up....chopping up the egg as you go and enjoy!

In the end, of course Pooh shared his wonderful meal with all his good friends, as I'm sure he figured they needed a break from their little quirks.

Hmm...do you think Christopher Robin will show up with dessert?

Japanese Vermont Curry

This is something I was given by a Japanese co-worker. She's also the person who got me the strawberries that I used for my Strawberry Jam that I made a short time ago. I love curry! I've always made Indian or Middle Eastern curry. I didn't even realize that curry was also a Japanese sauce. Guess I haven't eaten a whole lot of Japanese food. Maybe because the first thing that comes to mind is sushi...and well, fish is a no-no.


Anyways....this curry sauce comes in mild and hot (hmm....maybe there's a medium, but I was given mild which is totally fine by me and told about the hot one which is not fine by me). It has a touch of apple and honey (yum!!!) and the whole box makes 12 servings. Of course I reduced that by half, which was plenty in itself.


Look...it was actually made in Japan (ya...so were some toys my kids had but this is way more exiting!).




Ooooh...and check this out. I have this wok that use to be my husbands moms! I have no idea how old it is.....but lets just say its well over 20 yrs old...and I LOVE it! (she passed away before I met my husband).






This is an easy recipe but it takes more time than you'd think.






You'll only use half the box of Vermont Curry Sauce Mix
about a 3/4 lb of Meat (pork, beef, chicken) I used chicken
2 medium onions
3/4 lb of potatoes
1/2 lb of carrots
2 stalks of celery (my addition)


Cut the chicken, onions, potatoes, carrots and celery into bite sized pieces. Saute the chicken for a few minutes:






Then add the vegetables:






Saute until lightly browned. Add 3 1/2 cups of water and bring to a boil:






Cook over low to medium heat for about 20 minutes, or until tender (I'd judge by the carrots since they are the toughest food in that pot).


Break up the curry sauce mix into pieces (its breakable like a Hershey's candy bar)






and add to the saucepan. Stir







Cook over low heat for about 20 minutes or until curry thickens, stirring occasionally






This is my new rice cooker. Its great. I was on sale 1/2 off. But......the minimum I'm suppose to cook in the damn thing is 2 cups of dry rice which makes SIX cups of cooked rice. wth???? (Guess I'll be freezing and defrosting a lot of rice in the future. Thats if I remember the rice is in the freezer. Oh hell, I can picture myself cleaning out the freezer in a year and tossing a few dozen freezer bags full of rice into the trash )






Serve over cooked rice (or pasta according to the box? hmm.....I'll stick with the rice).







It was a really good dinner. Easy. Tasty. Everyone liked it. Well...one of my daughters wasn't home for dinner so I don't have her opinion yet. The only thing that bothers me (but doesn't surprise me) is the MSG. Oh...and I have a whole year before I "should" use all of the product left in the box. Not that it will last that long cuz I really do like it! Thank you so much Kimi!!! Loved it!!!

Stir-Fried Chicken with Noodle Cake

Ok...so heres the other part of my daughters birthday dinner that I promised to include. I really like these pan fried noodles. Since then I have made these for dinner as is. It comes complete with protein, veggies and a starch. Isn't that what we learned as children in order to have a balanced meal? I think the required food ratio's have changed since the 70's and 80's but I'm not sure why. Since then, obesity is more of a problem then it is now. I don't think it has anything to do with the food pyramid but more with fast food and msg....etc. etc. etc. Just my opinion. Not that anyone is really interested in it but this is my blog after all and I can say whatever I want, cant I...LOL

Ok...food....this is in two parts. One for the stir-fried chicken and one for the pan fried noodles.

Stir-Fried Chicken:

2 whole large chicken breasts, boneless, skinless (about 2 lbs total)

3 tablespoons rice wine or dry sherry

3 tablespoons soy sauce

1 teaspoon sesame oil (optional but highly recommended. It ads a depth of flavor)

1/2 of a medium head of bok choy

2 medium carrots

2 cups pea pods

2 cloves garlic

Ginger root

1 1/4 cups chicken broth

2 tablespoons cornstarch

1 tablespoon cooking oil

Cut chicken into thin bite size strips. For marinade, in a medium mixing bowl combine 1 tablespoon of the rice wine, 1 tablespoon of the soy sauce and sesame oil. Stir in chicken. Cover and let stand at room temperature for 30 minutes, stirring occasionally. Or, marinate chicken in a zip lock baggy in the refrigerator for 2 hours.

Chop bok choy, (you should have 3 cups.) Cut carrots into julienne strips (lol..have fun with that one). Remove tips and strings from pea pods. You can use a 6 oz package of frozen pea pods if you'd like...then you wont have to remove the tips and strings. Mince garlic. Grate 1 teaspoon ginger root. For sauce, in a small mixing bowl combine chicken broth, cornstarch, remaining 2 tablespoons of rice wine and soy sauce; set aside.

Prepare Pan-Fried Noodle Cake as directed below.

Preheat wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry garlic and ginger in hot oil for 15 seconds. Add carrots; stir-fry for 1 minute. Add bok choy; stir-fry 1 minute. Add pea pods; stir-fry 2 minutes or till crisp-tender. Remove vegetables.

Add half of the chicken to the hot wok. Stir-fry 2 - 3 minutes or till done. Remove chicken. Stir-fry remaining chicken for 2 - 3 minutes or till done. Return all chicken to the wok. Push from the center of the wok. 

Stir sauce; add to the center of the wok. Cook and stir till thickened and bubble. Return vegetables to the wok; stir ingredients together to coat with sauce. Cook and stir for 1 minute more.

To serve, slide noodle cake onto a serving platter. Spoon some chicken stir-fry over noodles. Pass remaining stir-fry. Makes 6 servings.

Pan-Fried Noodle Cake:

8 oz Chinese egg noodles or fine egg noodles

1 tablespoon cooking oil

In a 6 quart pot, bring 12 cups water and tablespoon salt to boiling. Add noodles; cook till tender; stirring occasionally....about 6 minutes for Chinese egg noodles and 4 minutes for fine egg noodles (or you can just follow the instructions on the package...lol). Drain and rinse with cold water. Drain well.

In a heavy 10 inch ovenproof skillet with non-stick coating (I don't own any non-stick skillets so I just used my cast iron skillet), heat oil over medium heat. Pat noodles in the skillet to kinda flatten them out a bit. Cook, uncovered, for 5 - 6 minutes or till the bottoms of the noodles are light brown. Loosen noodles around the edge, then inver the skillet and noodles onto a large plate.

Slide noodle cake back into the skillet, brown side up. Cook uncovered, for 5- 6 minutes move or till the bottom is light brown. Remove from heat; keep warm in a 300' oven while preparing stir-fry. 

Wontons and Egg Rolls

Last month was my daughters birthday and we usually go out to dinner for these special occasions. But...with the economy the way it is, I made a very special dinner for her at home instead. I got out the wok and spent all day in the kitchen making an oriental dinner.

Before the kids were born, I would do this once a month or so. It's very time consuming. I guess thats why I stopped doing it after I had the kids. The prep work alone takes about 4 hours. Lots of chopping and marinating. The results are wonderfully tasty and worth the work. The clean up is a whooole nuther story all together. 

I wish I had had the time to take pictures of the process, but 7 hrs in the kitchen without even picking up a camera was enough.  The whole meal consisted of Wontons, Spring Rolls, Pan Fried Noodles with Stir Fried Chicken and Vegetables (I will blog about the noodles and stir fry next) and Moo Shu Chicken with Mandarin Pancakes. Now you don't have to be a complete fool like I am and cook all of this for one meal. One or two would be just fine. But I sometimes get obsessive about it all and well, it is what it is. Anyways...the Mandarin Pancakes didn't look the way they should've, although the flavor was fine, so I'm not even gonna blog about that, or show you the mess. I don't want to end up on some blooper site! I mean, I could anyway, but posting that blog would be like asking for it.

I didn't make the sweet and sour sauce shown in the picture. I could have, but I kinda like the jarred stuff. There were plenty of leftovers and the next day when my daughter asked where the sauce was, she was really bummed out that it had come from a jar. She said she was so proud of me that I had made everything from scratch....but the sauce came from a jar? Ok...but really, its just sweet and sour sauce. So now she's disappointed? LOL 

Wontons:

1 lb fatty pork (this was the first time I had used pork. I had always used ground beef in the past and to be honest, I like the flavor of the ground beef a lot better.)

2 tablespoons fresh bean sprouts

1 (8 ounce) can water chestnuts, drained

2 green onions, chopped (the recipe says spring onions, but I'm pretty sure it's the same thing)

1 tablespoon parsley, finely chopped

1/2 teaspoon fresh ginger root, grated

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 teaspoons sugar

1 tablespoon light soy sauce (I never seem to have that on hand so I've always used the regular soy sauce)

2 teaspoons cornstarch

48 wonton wrappers

Cut the pork into cubes and place in a food processor or blender; grind to a smooth paste. Finely shop the bean sprouts and chestnuts, and add to the pork with the remaining ingredients - excluding the wrappers, of course. Mix thoroughly, kneading until fairly smooth. Wrap in a piece of plastic wrap and chill 1 hour.

To fill wontons, place a teaspoonful of the mixture in the center of a wrapper and pinch the edges together encasing the filling. The edges must be brushed with a little water in order to seal. (I just keep a small bowl of water at hand and dip my finger in the water, run it along the edges and seal it up). 

Wontons can be made in a variety of shapes. (now this is where I wish I had more pictures for you, but I'm sure you can do an image search in google and find some examples. I just didn't want to steal someone else's pictures) The Purse has its edges all drawn up together into a point at the center of the top. The Goldfish is formed by folding three edges one over the other to give a smooth ball shape on top, and the remaining corer is fluted out and down to form a tail (I personally have never used that shape...seems too time consuming). To make a Swimming Fish, pull three corners up and over the filling in the center, and the remaining corner is fluted upwards and outwards in a tail shape. (Ok, seriously! When you're eating a wonton do you really know which way is up and which is down? Besides, the pictures I've seen of these two Fish wontons look nothing like a fish. Oh but its all about the art and presentation, right? My bad.). To make the Bon Bon, the wrapper is rolled around the filling and the ends are twisted to resemble a wrapped candy.

Now...time to cook these suckers! Heat oil for deep-frying until fairly hot. Fry about 8 at a time until golden (about 2 1/2 minutes). I try and turn them over so they're evenly golden but they don't always want to cooperate. They like to float back over....argh. Drain and serve hot. 

Egg Rolls:

8 dried mushrooms

1 whole medium chicken breast (about 12 oz) skinned and boned

1 tablespoon rice win or dry sherry (you can use broth if you want to)

 1 tablespoon cooking oil

2 teaspoons grated ginger root

2 cups fresh bean sprouts

2 medium carrots, shredded

4 green onions, thinly sliced

1 teaspoon sugar

1 teaspoon sesame oil (optional, but I highly recommend it!!)

1/4 teaspoon salt

10 egg roll wrappers

In a small mixing bowl soak mushrooms in enough hot water to cover for 30 minutes. Rinse well and squeeze to drain thoroughly. Chop finely, discarding stems.

Cut chicken into thin strips; cut strips into matchstick size shreds. (If the chicken is partially frozen, its sooooo much easier to cut, especially when you have to cut it so tiny!!). In a mixing bowl sprinkle rice wine or dry sherry (or broth) over chicken.

For filling, preheat a wok or large skillet over high heat; add 1 tablespoon cooking oil. (add more oil as necessary during cooking, but don't over do it. You don't want it to be greasy. Been there, done that...not good! LOL). Stir-fry ginger root in hot oil for 15 seconds. Add chicken; stir-fry for 1 1/2 minutes. Add bean sprouts, carrots, green onions, and mushrooms. Stir-fry for 2 minutes or until chicken is done and vegetables are crisp-tender. Stir in sugar; sesame oil and salt. Remove filling mixture from heat; cool.

In a wok, deep-fat fryer, or 2 quart saucepan, heat 1 1/2 to 2 inches of cooking oil to 365'. Fry egg rolls, 2 or 3 at a time for 2 to 4 minutes or till golden brown, turning once. Remove from oil and drain. Keep warm in a 300' oven while frying the remaining egg rolls. To serve, cut into thirds. Serve with sauces.

Ok....if you don't want to disappoint your child (or whoever else you may be making this for), here is a recipe for Sweet and Sour Sauce:

3/4 cup orange juice

1/4 packed brown sugar

3 tablespoons rice vinegar or vinegar

1 tablespoon cornstarch

2 teaspoons soy sauce (OMG...it didn't require light soy sauce!!)

In a small saucepan stir together all ingredients. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more. Serve warm or at room temperature.