Tuesday, January 27, 2009

Dinner Idea - Chinese Egg Rolls

Ok, I experimented with this recipe because I love egg rolls, however, I didn't want to fry them and I needed a good filling with no meat or dairy in it. I did use egg roll wrappers from the store that do contain some egg...I know...but they did turn out really great!

2-3 medium red potatoes, steamed (or baked), cooled and diced
2 cups coleslaw mix (or just shredded cabbage and carrots)
1 can (8 oz) sliced water chestnuts
1/4 cup chopped green onions
1 can or fresh bean sprouts
3 TB Nama Shoyu (or soy sauce)
1 tsp garlic powder
1/2 tsp ground ginger
salt and pepper
1 pkg. egg roll wrappers (usually found in the produce section of the grocery store)
olive oil spray

Peanut sauce
sweet red chili pepper sauce

In a large skillet, saute diced potatoes, coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Saute until cabbage is crisp-tender.

Position an egg roll wrapper with one point toward you. Place about 1/4 cup filling in the center. Fold bottom corner over filling, fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.

Spray egg rolls on all sides with olive oil spray. Bake in over at 400 degrees until golden and crisp - about 20 minutes (but watch carefully because I've only made these once and I experimented with temperatures so I didn't get an exact time)

Created by Megan

I served these with Fresh Thai Spring Rolls and Thai Rice (previously posted)

Fresh Thai Spring Rolls

Rice paper sheets
Clear rice noodles
Chopped garlic
1 tsp. Sesame oil
1 tsp. thin soy sauce
1 tsp. garlic powder
1 tsp. red pepper flakes
sprouts
lettuce
fresh basil
cilantro
celery
carrots
red pepper
green pepper
cucumber
green onions
peanuts

dipping sauce (peanut sauce, sweet chili sauce, etc.)

Soak clear noodles in hot-boiling water till soft. Place oil and garlic in large pan/wok and cook, add noodles, stir fry. Add soy sauce, garlic powder, and pepper. Remove from heat and place in bowl. Assemble other ingredients on counter or table in bowls. Cut the celery, carrots, red pepper, green pepper and cucumber in 2 in long, thin pieces. Soak 1 rice paper in warm water until soft, lay on a plate or counter. Layer vegetables on rice paper. Carefully start t o roll up egg roll style, tucking in the sides, then continue to roll up. Serve immediately with dipping sauce.

Check out http://importfood.com for rice wrappers and sweet chili sauce

1 comment:

  1. Thanks for the recipes. I'm definitely going to give the spring rolls a try. As for sweet chili sauce I can recommend Mae Ploy brand.

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