Near the end of 2004, Owen over at Tomatilla came up with an appealing twist on everyone's favourite action and adventure-packed cooking show, Iron Chef. The monthly Paper Chef Competition (which could have been called Ether Chef, I think), takes the idea of Iron Chef and elevates it to an internet foodie's delight by upping the number of ingredients to three or four and the time allotted to an entire weekend.

I was unable to participate in the first one, judged by the prestigious Alberto and captured by the ever-clever Viv but was determined to indulge in the second when the time came. On Friday Owen (our very own Chairman Kaga) announced the ingredients, and I immediately set to thinking of a recipe. I just happened to be watching Tyler Florence teach someone how to make spring rolls and a light bulb went on in my head. Why not combine the chosen ingredients (potato, chicken, savoy cabbage and lemon) in an Asian-style roll? The wheels were turning.

I met S. for a movie (Ocean's Twelve) later on Friday and proposed my recipe to him...he thought it sounded good...well, he thought it sounded edible at the very least. I pondered the idea for another twenty-four hours, wondering how to best use the ingredients...still rather enthralled with idea of simply making egg rolls or spring rolls. So Sunday morning I went to the grocery store, bought a few things, came home and got down to work.

My lemon chicken egg rolls (with citrus dipping sauce) were the result. Don't be fooled by the huge list of ingredients, they're really quite simple to make. And, the filling can be made days ahead of time and the rolls prepared in advance and kept in the fridge until you are ready to deep fry them. A success in many ways, not exactly what I had hoped in others. You judge them for yourself...and keep your fingers crossed that Ronald (this month's esteemed judge) will declare them a winner!