• C4cb1cd54ae3669fbeb86562b32e45b0

Vegetable Egg Rolls

Can be paired with your favorite Chinese entree or just served as an appetizer.

Prep
Cook
Serves 12people
Ingredients
3
clove garlic, minced
1/2
head of cabbage (about 11 ounces) i used coleslaw mix from the produce department
3
carrots, shredded
1
tsp grated fresh ginger
10
fresh shiitake mushrooms, stems discarded
1
tbs cooking oil
1
tbs chinese rice wine
1
tbs soy sauce
1/4
tsp sugar
1/2
tsp salt
1
tsp sesame oil
freshly ground black pepper
egg roll wrapper
1
tbs cornstarch – to seal egg rolls
1/4
cup cool water – to seal egg rolls
sweet and sour sauce
Directions
1.
Heat a wok or large saute pan over high heat. Add some cooking oil.
2.
Add the garlic, cabbage, carrots, ginger, and mushrooms and stir-fry for 1 minute or until vegetables are softened.
3.
Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.
4.
Remove the filling and place on a baking sheet tray in a thin layer to cool. Raise one end of the tray to allow for the liquids to drain away from the filling.
5.
Fill 1 Tbsp of filling for each egg roll. Roll the egg roll, making sure you are rolling tightly. Use the cornstarch and cool water mixture to seal each egg roll.
6.
Heat up about 2 inches of oil in a sauce pan. When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown, a minute or two max.
7.
Remove the egg rolls and place on a cooling rack over a baking sheet to let drain and cool slightly.
8.
Serve with sweet and sour sauce.

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