From 9046fbd864aa37ec1c41ebd5a7260b44e9998f69 Mon Sep 17 00:00:00 2001
From: Jake Runyan <runyanjake@gmail.com>
Date: Fri, 20 Dec 2024 14:46:31 -1000
Subject: [PATCH] Add eggroll

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 recipes/docs/chinese/tangy-runyan-eggroll.mdx | 69 +++++++++++++++++++
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 create mode 100644 recipes/docs/chinese/tangy-runyan-eggroll.mdx

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+---
+sidebar_position: 3
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Tangy Runyan Eggroll
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A delicious fusion-style eggroll that can be fried as an eggroll or adapted into wontons.
+    
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ```text title="Tangy Runyan Eggroll"
+    1 package bean thread noodles
+    1 lb ground pork
+    2 tbsp dark soy sauce
+    2-3 stalks green onion/leek, finely chopped
+    1 cup wood ear mushroom, rehydrated and chopped
+    1 tbsp fish sauce
+    1 medium carrot, finely diced
+    1 tbsp ginger, minced
+    3 cloves garlic, minced
+    1 egg (plus one extra for sealing wrappers)
+    1 package lumpia wrappers
+    Oil for frying
+    ```
+
+    <Admonition type="info" title="Wrapper Options">
+      <p>Lumpia wrappers are thinner than traditional eggroll wrappers, but either will work. For wontons, use wonton wrappers instead.</p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Soak the **bean thread noodles** in hot water until soft, then chop into small pieces.
+    2. In a large mixing bowl, combine the **ground pork**, **noodles**, **soy sauce**, **green onion**, **wood ear mushroom**, **fish sauce**, **carrot**, **ginger**, **garlic**, and **egg**.
+    3. Mix thoroughly until well combined.
+    4. Test the seasoning by microwaving a small amount on a paper towel and tasting.
+    5. Place about 1/2 to 1 tablespoon of filling on each **wrapper**.
+    6. Fold and roll tightly, sealing the edges with water or beaten egg.
+    7. Deep fry at 350°F (175°C) until golden brown.
+    8. Drain on paper towels and serve hot.
+
+    <Admonition type="info" title="Bulk Preparation">
+      <p>
+        It's most efficient to prepare all eggrolls at once in an assembly line fashion. 
+        Lay out multiple wrappers, add filling to each, then roll and seal them all together. 
+        They can be frozen on a tray (not touching) then transferred to a freezer bag for later use.
+      </p>
+    </Admonition>
+
+    <Admonition type="tip" title="Wonton Variation">
+      <p>
+        To make wontons instead, use wonton wrappers and fold into triangles or nurse's caps. 
+        Instead of frying, boil in water or broth for 3-4 minutes until the wrapper becomes translucent. 
+        These make excellent additions to soup!
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    Thanks to my sister for providing the recipe!
+  </TabItem>
+</Tabs> 
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