Egg rolls

Holy cow I think these are the ones me and my sister made at her place. I didn't realize I had this recipe. Markus begs me to make these for him, but I didn't think I had this. Very good. We made them for the first time and we couldn't stop eating them :)

1 tbls sesame seeds
1 tbls dark sesame oil
2 green onions with tops, sliced
1 tbl minced fresh ginger
2 cloves garlic, minced
2 cups shredded napa cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped mushrooms
4 oz fresh or canned bean sprouts, rinsed
1 can (15-oz) chick peas, rinsed and drained
1-1/2 tsp low sodium soy sauce
Black pepper (optional)
1 egg, beaten
12 egg roll wrappers
peanut or vegetable oil
Plum Dipping sauce (recipe follows)

Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2-3 min or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1-2 min. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. cook 8 min or until cabbage is wilted. Stir in chick peas and soy sauce; season to taste with pepper, if desired. Cool 10 min; stir in egg.

Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.

Heat 1-inch peanut oil in large, heavy saucepan over med-high heat until oil is 375 degrees; adjust heat to maintain temperature. Fry egg rolls 3-5 min or until golden. Drain on paper towels; serve hot with plum dipping sauce.
makes 12 servings

Plum Dipping Sauce

2/3 cup plum sauce
2 green onions with tops, sliced
3 tbls low-sodium soy sauce
2 tbls rice wine vinegar or cider vinegar
1 tbls grated fresh ginger
1 tbls honey
3-4 drops hot chili oil (optional)

Combine all ingredients in med bowl; mix well. Cover; refrigerate until ready to serve.

*we never tried the dipping sauce, so if anyone does, let me know what you think

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