How many egg rolls can you eat?

No soy sauce or sweet and sour sauce, just egg roll after egg roll.

Think you’ve got a stomach for an unlimited number of egg rolls? Then you might want to consider entering the egg roll eating contest that China Garden, 801 S. Presa St., sponsors on a regular basis.

The latest was held during the July First Friday, when free beer and live music were available for the crowd while 15 contestants stuffed their faces with as many egg rolls as they could muster in two minutes. the group was made up of men and women of all ages.

When you’re eating as quickly as possible, it’s amazing how long two minutes can be. But at the end of 120 seconds, the winner, Damian, had consumed nine egg rolls and there was tie for second between two men, Abel and P.J., the latter of whom won a spring roll eating runoff.

The fewest anyone ate was two, which I could probably reflect without realizing it. Ad that means I should probably sign up for the next contest.

All ages take part in the egg roll eating contest.

“This punchy anchovy-based dressing — similar to the Italian classic bagna cauda — is a year-round favorite of mine and easy to whip up from the sort of ingredients you’re likely to have in your pantry and fridge,” writes Hugh Fearnley-Whittingstall in “River Cottage Every Day” (Ten Speed Press, $32.50), a cookbook devoted to eating good food prepared from fresh, seasonal ingredients.

“It’s a superb accompaniment to all kinds of vegetables — raw or cooked,” he says. “I love it as a dip for crummy summer crudités, but I also serve it as a dressing for steamed broccoli, cauliflower and kale. it will keep happily in a jar in the fridge for at least a couple of weeks. It will probably separate, but can be re-emulsified by shaking or whisking.”

It would never last in my refrigerator long enough to separate.

Crudités with Garlic and Anchovy Dressing

Dressing:
2 anchovy fillets, drained
2/3 cup olive oil
2 garlic cloves, peeled
Leaves from a sprig of thyme
A few fresh basil leaves (optional)
1/2 small red chile or a pinch of red pepper flakes
1 teaspoon Dijon or English mustard
2 teaspoons cider vinegar or wine vinegar
A few grindings of black pepper

Crudités:
A selection of raw baby vegetables, such as carrots, zucchini, beets, lettuce hearts, radishes, fresh young peas in pods and tender celery hearts

For the dressing: simply blend anchovies, oil, garlic, thyme, basil, if using, red pepper, mustard, vinegar and black pepper together in a blender until completely smooth. or, if you are using fresh chile, you might prefer to chip it finely by hand, then stir it into the blended dressing to give it a little texture.

Let the dressing stand for half an hour or so to allow the flavors to mingle and develop, then transfer to a bowl.

Prepare the crudités: Halve or quarter lengthwise the lettuce hearts and larger baby vegetables, such as zucchini and carrots. Leave the smaller ones, such as pea pods and radishes, whole.Arrage them on a platter and serve with the dressing.

Makes 4 servings.