|EGG-ROLL APPETIZERS (MONTREAL STYLE) Ingredients:
1 can (220 g) salmon (drained, remove skin and bones) or any cooked meat (optional)
5 cups creamy coleslaw (prepared or left-over)
1 Tbsp. light soya sauce
1/2 tsp. ground ginger or 1/4 tsp fresh, grated 1/4 tsp. granulated garlic powder
1/2 recipe of the basic Ravioli dough
1 egg for egg wash
Sauté coleslaw in a non-stick skillet over medium -high heat, add soya sauce, ginger and garlic, and mix. Cook until cabbage in coleslaw is clear, but still a bit firm, about 5 minutes. Remove from heat and cover. Allow to cool. Add the salmon or any other cooked meat and coleslaw mixture into the food processor and pulse until finely minced. Divide dough in half and roll dough on a floured board. Spread half of the filling over half of the dough, leaving a small edge on three sides. Egg wash unfilled dough and fold over filled side and pat gently to remove air pockets and seal edges. Flour top of dough and the cutting roller.
Press firmly and voilà 36 appetizers in one pass. Repeat with second half of dough. Place on a parchment lined baking sheet. (These can be frozen at this point. Bring to room temperature before frying – turning them to keep dry or place on a cooling rack).
Deep fry in hot oil at 400°F, until golden brown. Drain on paper towel or kraft paper. Serve warm with plum, sweet & sour or any of your favourite sauces.
Makes 70-75 appetizers
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