Vegetable Egg Rolls
We felt like Chinese food, but Zach was inspired to cook. Voila – he did his magic in the kitchen to make some delicious vegetable egg rolls that would compare to the best hole-in-the-wall restaurant’s. Organic vegetables, like we chose, make the flavor all the better.
Makes 8 rolls
48 oz. of vegetable oil for frying, plus 1 tbs.
1/2 of one head of cabbage
8 egg roll wrappers
1 portobello mushroom cap
1 large carrot
1 cup of bean sprouts
4 green onion stalks, the white part only
4 garlic cloves
1 tbs. of soy sauce
1 tsp. of corn starch
1 tsp. of freshly grated ginger
Mince the garlic, shred the cabbage, and julienne the mushroom, carrot, and green onion stalks.
Add 1 tbs. of vegetable oil to a large saute pan. Over medium heat, heat the oil in the pan and saute first the garlic and ginger for 1 minute. Add the cabbage; saute for 2 minutes. Add the mushroom, carrot, and bean sprouts; saute for 1 minute. Add the soy sauce and corn starch; saute for 1 more minute. Let cool until touchable.
Place a small amount of vegetables in an oblong shape on top of an egg roll wrapper (an extra large, heaping tablespoon should do it). Lay a few julienned green onion on top.
Start by wrapping one corner over the width of the vegetable pile.
Fold in the outer edges.
Bring over the last edge of the wrapper. Have a small bowl of water nearby. Dip your fingertip in the water and trace along the edge of the wrapper to seal it.
Heat the vegetable oil in a cast iron skillet over medium-high heat (a deep fryer works, but is not necessary). The oil needs to reach 350 degrees F. Test the temperature with a deep fryer thermometer. Place the egg rolls in the pan one at a time. Be careful not to overcrowd the pan too quickly. Cook for 5 minutes, flipping half way through.
Remove with tongs and place on a towel to soak up any excess oil.
Serve in Arakawa Pottery with a simple and spicy sauce of combined:
3 tbs. of soy sauce
1 tbs. of chili garlic sauce (like túóng ót tói viet-nam)
1/2 tsp. of sesame seed oil