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Beef and Vegetable Egg Rolls (Makes 12-15 egg rolls)

¼ lb. ground beef
2 tablespoons plus 1 teaspoon vegetable oil
2 cups frozen mixed vegetables (or 1 carrot, 1 onion, ¼ cup peas)
1 cup shredded cabbage
1 teaspoon oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons soy sauce
15 egg roll wrappers




Heat 1 teaspoon oil in a large pan. Sauté ground beef with mixed vegetables and cabbage. Seasoned with salt, pepper, garlic powder and soy sauce. Cook until beef is browned (no more pink). Allow to cool before filling egg roll wrappers. To wrap egg rolls, scoop 1-2 teaspoons of beef onto the bottom center of each wrapper. Roll the wrapper over the meat, away from you, so that meat is fully wrapped one time. Fold over the sides, creating an approximate 4 inch egg roll, and then continue to roll leaving a small piece of the wrapper exposed. Moisten end of the wrapper to seal. Continue with other wrappers and set aside until ready to fry. To fry, heat oil remaining oil in a skillet to 325oF. Carefully place egg rolls in hot oil and cook until golden brown, 5-7 minutes, turning with tongs as needed.

Turon or Banana and Jackfruit Dessert Egg Roll (Makes 15 egg rolls)

15 egg roll wrappers
5 soft plantain bananas, cut into 30 planks
¼ cup jackfruit, thinly sliced
¼ cup brown sugar
2 tablespoons vegetable oil
¼ cup chiffonade of fresh mint
2 tablespoons confectioner sugar
1 teaspoon ground cinnamon




Peel soft plantain bananas and jack fruit. Prepare the turon by placing a slice of banana on the egg roll wrapper. Top with a few slices of jackfruit. Sprinkle with some brown sugar. Add another slice of banana. Wrap the turon as you would an egg roll. Sprinkle brown sugar over the uncooked turon. To fry, heat oil in a skillet to 325oF. Carefully add egg rolls to oil without overcrowding the pan. Cook 2-3 minutes, or until golden brown, turning as needed with tongs. When golden brown, remove and place on paper towel to drain oil. Garnish and add flavor by sprinkling cinnamon and confectioner sugar, as well as some finely minced fresh mint leaves.

Pancit Bihon: Serves 4-6 people

2 chicken thighs, skin removed, deboned and thinly sliced
2 onions, thinly sliced
2 carrots, shredded
½ cup cabbage, shredded
2 stalks celery, sliced
2-3 tablespoons vegetable oil
2-3 teaspoons salt
2-3 tablespoon oyster sauce
1-2 teaspoons pepper
2 teaspoons soy sauce
1 teaspoon patis (fish sauce)
1-2 teaspoons hot sauce
2-3 calamansi
2 hardboiled eggs, sliced
2 cups warm chicken broth
1 package bihon noodles, soaked




Soak bihon noodles in warm water for 10 minutes, strain and set aside. Heat oil. Season chicken with salt, pepper, and garlic powder. Sauté chicken 3-5 minutes. Add onions, carrots, cabbage, and celery and sauté. In a bowl, combine oyster sauce, soy sauce, patis, hot sauce, chicken broth and whisk. Add half of the liquid to the chicken and vegetable sauté. Add the noodles and mix. Continue to add more liquid, 1 ladle at a time until flavors are fully incorporated. Season with more salt and pepper to taste. To serve, place noodles in a bowl, topped with a few slices of boiled egg and calamansi.


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