I have tons of stuff/things to do this weekend. The house is a mess, my desk is pile high with paper, need to do a bit of book keeping, do laundry, etc…. And I want to make egg rolls with daikon/carrot pickle. So I’m hitting the Asian store and maybe Kohl’s since its pretty close.

Vietnamese Egg Roll

• 6 dried shiitake mushrooms
• 6 oz. ground pork
• 6 oz. frozen or canned crabmeat, defrosted and drained
• 5 oz. raw shrimp, finely chopped
• 1/3 cup chopped water chestnuts
• 1/4 cup bamboo shoots, sliced into matchstick-size pieces
• 1/4 cup finely chopped shallots
• 3 tablespoons MAGGI Seasoning Sauce
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil

Reference Site: [ Link 1 | Link 2 | Link 3]

Everday Daikon and Carrot Pickle

• 1 large carrot, peeled and cut into thick matchsticks
• 1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
• 1 teaspoon salt
• 2 teaspoons plus 1/2 cup sugar
• 1 1/4 cups distilled white vinegar
• 1 cup lukewarm water