The origin The Jazz Singer, from 1927, which starred Al Jolson. is unknown, but it was featured quite often in the movie
It was popularized in the in the past decade or so by the muscial "Fosse". It's now used, usually ironically, to express excitement, glee, razzle dazzle, etc.
In our house we simply call it star toes' and it's either followed up by a big stretch or a launching attack.
Okay, I admit it . . . I got nuthin'. Whatever. Check back tomorrow.
Egg Roll Wrappers, Uncooked
Non-Stick Cooking Spray
2 Tablespoon Peanut Oil
1 Clove Garlic, Minced Or Pressed
1 Teaspoon Grated Fresh Ginger
1/2 Head Of Green Cabbage, Shredded
2 Cups Cooked Chicken Diced
2 Tablespoons Low Sodium Soy Sauce
3 Tablespoons Hoisin Sauce
1 Teaspoon Sesame Seeds
1/2 Teaspoon Red Pepper Flakes (Optional)
1 Teaspoon Toasted Sesame Seed Oil
1 Scallion, Diced
Preheat oven to 350ºF. Generously spray a baking sheet (or 2 if one isn’t big enough) with non-stick cooking spray. Add 4 sheets off un cooked egg roll wrappers to baking sheet in a single layer so that they do not touch spray both sides of the egg roll wrappers liberally with non-stick cooking spray. Sprinkle a small dash of garlic salt over the wrappers. Bake for 7 minutes. Watch closely to make sure they do not burn.
While egg roll wrappers are baking, place a large skillet on medium high heat. Add canola oil. Add garlic and ginger and sizzle for 1 minute. Add shredded cabbage to skillet and stir to combine the garlic and ginger. Saute cabbage for 3 minutes (or longer if you prefer softer cooked cabbage).
Add chicken, soy sauce, hoisin sauce, sesame seeds and red pepper flakes (leave the red pepper flakes out if you prefer no heat in your dish). Stir well and saute for 2 minutes. Then add toasted sesame oil, stir and remove from heat.
Serve hot with the crispy egg roll wrappers. Assemble the Inside-Out Egg Rolls when ready to eat.