If ramen noodles, crab rangoons, and egg rolls came together and created a massive food baby, this is what it would look like.
Norigami has put together the best of all three foods into jumbo cheesy ramen eggrolls that seriously pack in the carbs. This exclusive item is being made for Foodbeast’s AYCE Asian food festival, NOODS NOODS NOODS presented by Original Cup Noodles and taking place on Saturday, January 27th in Santa Ana, CA.
This noodle-centric mish mash utilizes ramen noodles as its starchy and rich core. Norigami doesn’t skimp on the noods in their egg rolls, as they spill out and nearly hit the floor when you bust them open.
The ramen is joined on the inside with a nifty spin on crab rangoon filling, complete with bacon, imitation crab, and cream cheese. All of that gets crammed into an egg roll wrapper and deep-fried to golden, melty perfection.
This on-the-go, Foodbeast-worthy noodle snack is definitely worth a trip to this year’s NOODS festival. Those interested in tickets, whether it be for the buy-as-you-go Marketplace or one of the two three-hour VIP all-you-can-consume sessions, can score them here.
If you’ve ever mobbed out to dinner with your buds, not knowing what you’re in the mood for, grabbing a sampler platter is the best way to get your hands on a little bit of everything.
A typical sampler platter includes a medley of fried, or cheesy, menu items in limited amounts to titillate your tastebuds before enjoying your meal. The dish is designed to give patrons a taste of what each menu item (usually appetizers) has to offer, as well as a way for multiple diners to share a quick snack together before their meal.
The history of the sampler platter goes back to the concept of appetizers in general. Appetizers, also known as the French hors d’oeuvres, are a small dish that is served before a meal. Hors d’oeuvres translates directly as “outside the work” or “meal.”
According to chef Walter Potenza of Chef Walter’s Cooking School and The Culinary Council, cultures have indulged in pre-meal snacks for centuries. The practice dates back as far as the ancient Greeks and Romans who would serve small portions of fish, vegetables, cheese, and olives.
By the 1890s, the term appetizers had become a full-on English and American menu concept, known as the first course served before soup. These included raw oysters, clams, caviar on toast, and other decadent bites. The fare has since evolved as more and more affordable restaurants began offering the concept.
With the advent of appetizers, the pre-meal dishes were combined to even further create the sampler platter — a mega dish showcasing multiple sampler plates similar to a tasting menu.
Popular modern-day American sampler platter items include: onion rings, mozzarella sticks, egg rolls, chicken tenders or wings, quesadillas, and other hearty choices served with a cavalcade of dipping sauces.
Today, you can find a sampler platter at pretty much any sit-down restaurant that boasts an appetizer menu. We recommend sharing with friends, however, as you don’t want to be THAT guy hoarding all the delicious fried foods.
Whoever came up with the brilliant idea to put chili and cheese together should get a statue made in their image. With that chili cheese passion in our hearts, we met with chef Josh Elkin to knock out another wondrous creation in the FOODBEAST Kitchen.
These egg rolls were something Christine’s mother used to make for her and something Christine has spent years trying to recreate. And now, thanks to her cookbook deal for winning MasterChef, all you Foodbeasts out there can enjoy her recipe from home.
Chow down, folks! And then hug your moms for me!
MY MAMA’S EGG ROLLS
Cha Gio cua Me
MAKES 50 LARGE OR 100 SMALL EGG ROLLS
Vietnamese egg rolls are one of my absolute favorite things to eat — I could easily eat them every day. Nobody made them better than my own mama, who would set aside a whole day to make them. Because prepping and cooking them was so time consuming, egg rolls were a rare treat in my home. I liked to help my mama mix the filling, breathing in the pungent aromas of garlic and fish sauce. I loved peeling the egg roll skins apart, and eventually, when I proved to be pretty good at it, she let me try my own hand at wrapping. I’ve relied on my olfactory and tactile memories to re-create those rolls here. Serve these with Fish Sauce Vinaigrette (page 178), for dipping, or do as I do and eat them straight.
4 ounces dried wood ear mushrooms
8 ounces dried bean thread noodles
1 pound ground pork
1/2 pound shrimp, peeled and minced
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
3 cloves garlic, minced
2 shallots, finely chopped
1/3 cup fish sauce
2 large eggs
Freshly ground black pepper
100 (5 x 5-inch) Filipino egg roll wrappers*
1 egg, beaten
Peanut or canola oil
*Filipino egg roll wrappers are not easy to find. If you can’t find them, use rice paper wrappers instead. See “Skin Deep.”
Soak the mushrooms and noodles in hot water for 5 to 10 minutes or until tender, then finely chop.
In a large bowl, combine the pork, shrimp, onion, carrot, mushrooms, noodles, garlic, shallots, fish sauce, and eggs and season with pepper to taste. Mix well. Cover and refrigerate for at least 1 hour.
Place a wrapper in front of you with 1 point facing you. Place 1 tablespoon of the filling on the center bottom third of the wrapper, depending on its size.
Fold the bottom corner up over the filling, pinching the skin tightly around the filling to get rid of air pockets. Fold the left corner over the filling, followed by the right. Dab a little beaten egg on the top and roll the egg roll away from you and seal it.
Pour 2 inches of oil into a heavy-bottom saucepan. Heat the oil to 350°F and deep-fry the egg rolls in batches until golden brown and crisp, turning occasionally, making sure not to overcrowd the pan so that they don’t stick together.
When shopping for the egg roll skins, try to buy the Filipino wrappers and not the Chinese ones, which are too thick and will produce a bubbly skin after frying. My grandma made even more traditional egg rolls by using Vietnamese rice paper instead of the Filipino skins; if using rice paper, soak the dehydrated rice paper in very hot water to make it pliable before wrapping. Since the rice paper is already sticky, you won’t need any egg to seal it.
College student Christine Ha went on quite a journey last year on FOX’s MasterChef. The blind contestant was the biggest underdog in the show’s history, overcoming challenge after challenge on the competitive-cooking reality show. Standing in front of judges Gordon Ramsay, Graham Elliot and Joe Bastianich, Christine blew through the auditions, making it to the top final contestants and eventually won the competition. She took home the title of MasterChef and walked away with a cookbook deal.
FoodBeast got the pleasure of speaking to her and about some of those struggles and what’s she been up to since she was announced the winner in the season 3 finale.
What were some of your biggest challenges during the competition?
The biggest challenge is just not really knowing what to expect on the show, what the challenge would be, who would be going home. I think the highest level of stress is not knowing. By nature, I’m a person that would rather know bad news than not know.
After you lost your vision, what was it like for you to get back in the kitchen and relearn to cook?
It took a while to get back in the kitchen. It was just something I thought maybe I had to give up. I didn’t think that I would be able to cook again. I thought I could only make very simple things like sandwiches or things that don’t really require too much heat or too many knives. I think that just over time, because I love food so much and I love cooking, I wanted to find to get back into that kitchen no matter what. It was just slowly but surely just getting back into it and getting the right tools that would help me adapt to cooking without vision. Those sorts of things helped and a lot of practice honestly. [I] just started off cutting slowly again and eventually you just learn to do everything by feel.
Do you remember the first thing you made after you lost your vision?
My first attempt at making anything was a peanut butter and jelly sandwich. It was actually very unsuccessful, so that’s why I thought I would never be able to cook again. I couldn’t even make a PB&J sandwich let alone cook anything. That’s what I attempted when I first lost my vision.
Can you talk a bit about how you lost your sight?
I have an autoimmune condition called Neuromyelitis optica, or NMO for short. It’s similar to MS where it’s the immune system attacking the neurological system thinking it’s a foreign object. With my condition, it tends to attack the optic nerves, which is how I lost my vision, and my spinal cord, which sometimes affects my motor and sensory skills as well.
I was diagnosed with [NMO] in 2004 but I started losing a little bit of vision in one of my eyes before that in 1999. In 2004, it worsened and in 2007, it decreased to the level that it is now.
What’s it been like for you since winning the MasterChef competition?
It’s been a whirlwind. My life just got turned upside-down.
There’s been some amazing opportunities, my favorite, obviously, being able to write this book and having it published. I’m also a creative writer and so this naturally marries two different things that I enjoy: food and words.
It was a great opportunity and good fortune that I was able to write this cookbook after I won and I think that’s the best prize that I got out of the whole competition.
Speaking of your cookbook, how does it feel to have yours hit the shelves?
It’s like a long-awaited thing that finally has arrived. There’s been a lot of anticipation, not only for me, but for everyone that has been waiting on the cookbook since I was announced as the winner. I probably every day get a question on one of my different means of social media about when my cookbook’s coming out. It’s been a while, so it’s exciting and I’m glad that people are finally going to read it and cook from it and I’m looking forward to see what people think of it.
Was Vietnamese food something you loved growing up?
I think it was something I loved but I didn’t know I loved. It was something I ate because it was there and it was good and I took it for granted. I didn’t think about how great of a cuisine it was. It was good but it wasn’t like I knew a lot of other things. Now that I’m older, I have an even larger appreciation for Vietnamese cuisine just because I think there’s a lot of fresh ingredients. Humble ingredients. It’s really tasty and it’s not expensive. In those ways, it’s really accessible.
I think the first thing that comes to mind (as a favorite dish) are the egg rolls. My mom made really good egg rolls. They were a treat when I grew up. She’d make them for my birthday parties or if we had International Festival at school. I loved her egg rolls. She didn’t leave a recipe so after she passed away, I just sort of learned to re-engineer the recipe all by memory. I figured out how it tasted, how it smelled, how the fillings felt. I kind of remembered certain ingredients. I sort of, over time, tested that recipe over and over until I felt it was pretty close to being my own mother’s egg roll recipe. I do have to say it’s pretty good. My egg rolls are something that I hoard when I make them.
Can you describe the feeling you had when you were announced the winner of MasterChef?
It was shock. A lot of shock and surprise and just being really proud of what I was able to accomplish. It was definitely one of the greatest moments of my life. It was shocking and surprising and just an awesome, awesome moment.
As a MasterChef, you have any advice for all the Foodbeasts out there?
In order to really cook or learn about good food, you really have to be willing to try everything with an open mind. You don’t have to like everything, but I do think you should try everything twice and really try to open up your mind to it and figure out what it is about that food that people like about it. I think being able to be open-minded about that sort of stuff, really helps you learn about different flavors and the world’s cuisine. I think that translates really well into what a person can do in their own kitchen.
Strawberry season is rapidly approaching, traditionally beginning in June, but from some recent taste tests, strawberries at the local farmers market are tasting better then ever! Grab yourself a couple of fresh strawberries and make yourself some Chocolate & Strawberry Egg Rolls! This Asian inspired dessert is made with strawberries, chocolate, cream cheese, whip cream, cinnamon and then deep fried in vegetable oil! I’m guessing soy sauce isn’t a main component with these egg rolls?! (Thx MissInTheKitchen)
Apple Pie filling in egg rolls, deep fried, served with vanilla ice cream and caramel sauce. My love for apple pie is absolutely fluttering at the thought of this crunchy and gooey creation. You can grab the entire recipe over on the Miss in the Kitchen blog!
These over sized wanton looking creatures are actually called “Irish Egg Rolls”, they’re filled with corned beef, cabbage and swiss cheese. Some sweet and sour sauce and some hot sauce would have to accompany me as I munch on these Irish Egg Rolls! (Thx TIWYF)