Homemade Chinese "Takeout"

I really hate cheap Chinese takeout. Call me a snob, but I hate it because I think it all tastes the same and it is usually goopy and gross. However, my husband loves hot & sour soup and I must admit I have a soft spot for egg rolls. But making it at home, we can get the Chinese takeout favorites and keep them healthier.

Now you probably don't think you can do this meal with local ingredients, but you're wrong. For the soup you can use local tofu like Twin Oaks and in the eggrolls use local ground beef or venison (you definitely want something lean). For vegetables it depends on the season of course, so just look for local or use something from your garden!

Hot & Sour Soup
1 T vegetable oil
1 red bell pepper, diced
3-4 green onions, chopped
2 cups water
3 cups chicken stock
2 T red wine vinegar,
1 T soy sauce
1 tsp red pepper flakes
3 T water
1 T cornstarch
1 tsp sesame oil
6 oz. snow peas
6 oz. mushrooms
1 package tofu, cubed
2 eggs, beaten

1. Heat oil in a soup pot. Add pepper and green onions. Saute over medium heat for 5 minutes.
2. Add water, stock, vinegar, soy sauce and red pepper flakes. Bring to a simmer.
3. In a bowl, combine water and cornstarch to make a slurry. Add sesame oil to it. Add mixture to soup and bring to a boil. The soup should thicken slightly.
4. Add snow peas, mushrooms, and tofu to thickening soup. 
5. Stir eggs into boiling soup. You should be able to tell when they're cooked fully as they will solidify. Serve and enjoy!

Egg Rolls

1/4 head of cabbage, shredded

1/4 lb. of lean beef or venison, cooked

1 tsp sesame oil

1 tsp red wine vinegar

1 tsp grated ginger

1 large clove garlic, chopped finely

1/2 tsp sesame seeds

1 package egg roll wrappers (look in the refrigerated produce section)

Small bowl of water

1. Preheat oven to 425 degrees.
2. In bowl, combine cabbage, meat, oil, vinegar, ginger, garlic, and sesame seeds. Mix with your hands to combine all the ingredients.
3. Layout egg roll wrapper and spoon cabbage and meat mixture into it. Fold one corner over the mixture. Turn in the two side corners. Wet the top corner with water using your finger to spread it. Pull down top and seal the corner to the egg roll. Continue until all are done, probably around 12 egg rolls.
4. Place on a greased cookie sheet. Bake for 12-15 minutes until light brown on the outside. Serve with duck, mustard or soy sauce.