Zing Me eggrolls

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I have to admit, the tea I use for this recipe is no longer carried by DavidsTea. Sad. But any tea with ginger will work, Zing me is a mix of black tea, ginger, peach, and apricot. A good friend of mine believes Geisha Plum, a plum green tea would work as well, but I’ll leave that testing to him, I’m not a fan of greens. DavidsTea does make a ginger Pu-erh I might try when my tin of Zing Me runs out.

I babble. My mother has made eggrolls as a treat for as long as I can remember. They are a lot of work, but the payoff is so worth it. My wife loves eggrolls, but we just can’t stomach the idea of greasy, deep-fried, sodium-filled takeout. So I set out to make my own. It took a lot of trial and error, but here they are: my favorite eggroll recipe. The jumping off point is here. As always, t=teaspoon and T=Tablespoon

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Forbidden Fruit Chicken (from Cooking Simplicitea)

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So this was a little experiment with the Forbidden Fruit tea of the month and turned out pretty good! The people I served it to enjoyed it, so I’m going to call it a success! The tea is a black tea with melon, carrot, safflower, and figs in it. It manages to be fruity without being overpoweringly sweet and lends itself well to this savory dish. We had a tea cooking day with a meal of Forbidden Fruit chicken, Pouteane, and Vanilla Oolong blueberry pie, so watch for those other two recipes as well!

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