picture or spring roll

Resepi of chicken spring roll

1. Chicken spring roll
   
   Ingredients
   3 dried spring roll skin
   3 eggs
   300g Chicken (slice into pieces)
   3 slide of cheese
   1 tablespoon chopped spring onions
   50g of butter
   1 tablespoon mayonnaise
   1 tomato (slide into pieces)
   
   Seasoning
   A.1/3 tablespoon black pepper
   1/3 tablespoon salt
   
   
   
   Methods
   1)Mix chicken slide with seasoning A they had prepare.
   2)Heat olive oil for 1 minute and put in butter. Add marinated chicken slide when the butter melt
   3)Beat 2 eggs and prepare the wok with little oil flavored with olive oil, fry the eggs prepared till both side are evenly golden. Remove.
   4)Cut the fried eggs into pieces.
   5)Put pieces of fried eggs, tomato slide,1 slide of cheese and the chicken slide, on each dried spring roll.
   6)Roll up tightly and form a, firm long roll. Repeat step 5 and make 3 rolls.
   7)Brush the egg to spring roll to spring rolls and fry it until golden and crispy(around 3 minute).Remove with a spitted spoon and cut into small section, and arrange on a plate.
   Drizzle mayonnaise into spring rolls and sprinkle with chopped spring onions and serve.
   

The History of Mother's Day

The earliest Mother's Day celebrations are traced back to the spring celebrations of ancient Greece in honor of Rhea1, the Mother of the Gods. 　　During the 1600's, England celebrated a day called “Mothering Sunday2,” celebrated on the 4th Sunday of Lent3. “Mothering Sunday” honored the mothers of England. During this time many of the England's poor worked as servants for the wealthy. As most jobs were located far from their homes, the servants would live at the houses of their employers. On Mothering Sunday the servants would have the day off and were encouraged to return home and spend the day with their mothers. A special cake, called the mothering cake, was often brought along to provide a festive touch4. 　　As Christianity spread throughout Europe the celebration changed to honor the “Mother Church5”  the spiritual power that gave them life and protected them from harm. Over time the church festival blended with the Mothering Sunday celebration. People began honoring their mothers as well as the church. 　　In the United States Mother's Day was first suggested in 1872 by Julia Ward Howe6 as a day dedicated to peace. 　　In 1907 Ana Jarvis, from Philadelphia, began a campaign to establish a national Mother's Day. Ms. Jarvis persuaded her mother's church in Grafton, West Virginia to celebrate Mother's Day on the second anniversary of her mother's death, the 2nd Sunday of May. By the next year Mother's Day was also celebrated in Philadelphia. 　　Ms. Jarvis and her supporters began to write to ministers, businessmen, and politicians in their quest to establish a national Mother's Day. It was successful, by 1911 Mother's Day was celebrated in almost every state. President Woodrow Wilson1, in 1914, made the official announcement proclaiming Mother's Day a national holiday that was to be held each year on the 2nd Sunday of May. 　　While many countries of the world celebrate their own Mother's Day at different times throughout the year, there are some countries such as Denmark, Finland, Italy, Turkey, Australia, and Belgium which also celebrate Mother's Day on the second Sunday of May.

picture of spring rolls

ganache and spring rolls preparation

preparationFor ganache:Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable. For spring rolls:Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain. Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache

Banana and mango spring rolls with coconut-chocolate ganache

introduction

East meets West in this dessert version of the spring roll.
serving size
Makes 8 servings.
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ingredientsGanache1 (14-ounce) can unsweetened coconut milk*1/3 cup palm sugar* or 1/3 cup (packed) golden brown sugar1 1/2 teaspoons ground ginger8 ounces semisweet chocolate, choppedSpring rolls8 (8-inch) square frozen spring roll pastry wrappers,* thawed4 small ripe Chinese bananas (dwarf bananas),* peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips1 egg, beaten to blendVegetable oil (preferably grapeseed oil; for frying)Fresh mint sprigs