Bountiful's Rebellious Kale and Chicken Egg Rolls
Here, F&W Digital Food Award winnersDiane Cu and Todd Porter的在米夫妇的白色，预览他们的第一个食谱，Bountiful, which drops on October 15.
这是一个关于羽衣甘蓝，鸡蛋卷和违反一些规则的故事。We’re known for a few things within our posse of food friends and family: We never tire of kale, our love of deep-fried egg rolls is eternal, and stirring up some trouble in the kitchen is how we keep our culinary lives exciting. So how is it that all these three have something in common? The answer is easy: We make it happen. And at the same time, we make it delicious to the point that friends need to eat a half-dozen.
It starts with Diane’s family tradition of eating Vietnamese egg rolls, a dish that was immediately shared between the both of us when we met more than 19 years ago. Throughout the years, with Todd’s American cattle ranch upbringing and Diane’s love of fresh, seasonal market produce, we added some different spins on the egg roll filling. The range of combinations has occasionally bewildered Diane’s Vietnamese mom.
妈妈是传统主义，她着名的蛋卷来自大量历史：碎猪肉，玻璃面条，黑色真菌蘑菇和所有同样的爵士乐。然而，在米夫妇上，融合了传统风味和现代成分。当你作为一个像蛋卷一样多功能时，我们必然会尝试任何可以用包装器填充的东西和油炸到清脆的东西。
Our kale obsession is fed by the fact that it’s available all season in Southern California. So during one of our rebellious recipe-testing days for the Bountiful cookbook, we decided to mix kale and ground chicken together in an egg roll. Omit the pork. Omit the glass noodles. We wanted something different and we wanted kale. So, voila! What emerged out of the deep fryer was one of our most well-received egg roll recipes, included below. Our friends can’t get enough of them and each person needs to have at least four to five to themselves.
And as for Mom’s approval? We’re not showing her yet, until we show her the cookbook. If it’s in print, then hopefully she’ll be proud and open to having a bite for herself. Or maybe even a few rolls!
羽衣甘蓝和鸡蛋卷Ginger Soy Dip
MAKES ABOUT 2 DOZEN ROLLS
INGREDIENTS
11/2 pounds (680g) ground chicken
1/2 pound (225g) kale, ribs and tough stems removed, leaves chopped into 1/2-inch (12-mm) pieces
1 egg
1/2茶匙糖
2 teaspoons fish sauce or soy sauce
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch (17.5- to 20-cm) egg roll wrappers
Egg white, for sealing wrappers
植物油，用于油炸
1/2 cup (120ml) soy sauce
2 teaspoons grated fresh ginger root
1.In a medium bowl, combine the chicken, kale, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
2.To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
3.在一个大的煎锅中，在中热量中加热约3/4英寸（2cm）的油。通过向锅中添加一小块蛋卷包装来测试油的热量。如果它太快嘶嘶得和棕色，那么你的热量太高了。
4.Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.
5.In a small bowl, combine the soy sauce and ginger and stir well.
6.Serve the egg rolls warm, with the dip on the side.
Recipe courtesy of丰富：食谱灵感来自我们的花园。