Serves 75-80 People Recipe
2 Large Signature Chinese Salads, 2 Large Steak Entrees, 75 Cream Cheese Wontons, 75 Vegetable Spring Rolls
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Ingredients
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Salads
Steak Entrees
Cream Cheese Wontons
Vegetable Spring Rolls
Method
Salads
- 1
Prepare the Salad Ingredients
In a large bowl, combine the Napa cabbage, shredded carrots, red bell pepper, green onions, and cilantro.
- 2
Make the Dressing
In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, salt, and pepper.
- 3
Combine and Toss
Pour the dressing over the salad ingredients and toss until everything is well coated. Chill until serving.
Steak Entrees
- 4
Prepare the Marinade
In a mixing bowl, combine soy sauce, minced garlic, black pepper, olive oil, chopped rosemary, and salt.
- 5
Marinate the Steak
Place the flank steak in a large resealable bag or dish and pour the marinade over it. Seal and marinate for at least 2 hours, preferably overnight.
- 6
Cream Cheese Wontons
- 7
Prepare the Filling
In a mixing bowl, combine softened cream cheese, chopped green onions, garlic powder, and salt. Mix until smooth.
- 8
Assemble the Wontons
Take one wonton wrapper, place a teaspoon of filling in the center, wet the edges with water, and fold over to seal. Repeat until all wontons are filled.
- 9
Fry the Wontons
In a large pot or deep fryer, heat oil to 350°F (175°C). Fry the wontons in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Vegetable Spring Rolls
- 10
Prepare the Filling
In a large bowl, combine shredded cabbage, julienned carrots, bell pepper, and bean sprouts. Add soy sauce and mix well.
- 11
Assemble the Spring Rolls
Take a spring roll wrapper and place a small amount of filling in the center. Fold the sides over the filling, then roll tightly from the bottom up. Seal the edges with water.
- 12
Fry the Spring Rolls
In a large pot or deep fryer, heat oil to 350°F (175°C). Fry the spring rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.