Chinese Vegetarian Egg Rolls
Photo: flickr user avlxyz
Ingredients
1 tablespoon cooking oil
2 cups sm. spinach leaves
1 cup shredded carrot
1 cup chopped cabbage
1 cup chopped fresh mushrooms
1/2 cup thinly sliced green onion
1/2 cup chopped water chestnuts
1/2 cup chopped pea pods
1/2 cup chopped bamboo shoots
1 clove garlic, minced
1 teaspoon grated gingerroot
1 beaten egg
2 tablespoons soy sauce
1 tablespoon dry sherry
Dash salt
12 Egg Roll Skins (see recipe, or 12 packaged <
Preparation
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Place an egg roll skin with 1 point toward you. Spoon 1/4 cup vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner, moisten point; press firmly to seal. Repeat with remaining egg roll skins and filling.
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Sweet and Sour Sauce: In a small saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup red wine vinegar, 1/3 cup chicken broth, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimento, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder ad 1/4 teaspoon ground ginger. Cook and stir until bubbly.
Tools
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Yield:
6.0 servings
Added:
Thursday, December 10, 2009 - 11:14pm