Friday, April 12, 2013

Vegetarian Egg Rolls

There is something special about a love letter. Do you remember the early days when you first fell in love? I do. I remember writing long love letters, even long love emails to my husband. Nothing thrills me more than receiving a love letter. Granted, usually women have an easier time writing them, but guys, we want to receive them just as much as you do! Nothing puts me more in the mood for love than receiving a love letter!
Romantic Tip: Write a love letter to your partner. Open yourself up and share your deepest thoughts about your love on paper. It is sure to make them feel extra special. 

Today's recipe is for all you chinese take-out lovers. You can easily add shrimp or chicken to these, but I find no need. They are packed with flavor and a big hit with both carnivore's and vegetarians. I served mine to a room full of meat lovers and everyone had seconds. 

Vegetarian Egg Rolls
adapted from Blog Chef

3 cups shredded cabbage and carrot mix
1/4 cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper (to taste)
10 egg roll wrappers
canola oil (for deep frying)

 In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in soy sauce, garlic powder and black pepper.

Sprinkle the top of the cabbage mixture with 1 tsp cornstarch to absorb extra liquid and mix well.

In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. 

Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.

 You can deep fry, or just fry on each side like I did. 
Deep fry egg rolls in batches until golden brown. Drain on paper towels and serve. 

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