Monday, August 10, 2009

Veggie Egg Rolls

I found this recipe and couldn't wait to try was great!
John's Rating: 9

1 small head cabbage, thinly sliced
1 large red pepper, seeded and finely diced
1 small zucchini, finely diced
1 large carrot, cut into thin matchsticks
8 oz. snow peas, finely diced
1 bunch green onion, sliced thinly
2 cloves garlic, minced
1 tsp. fresh ginger, grated
2 Tbs. rice wine vinegar
1/3 cup soy sauce
1 Tbs. sesame oil
1 pkg. (24 count) egg roll wrappers
oil for frying

Heat a couple of tablespoons of oil in a large pan and add the veggies. Cook over medium-high heat until soft. Add garlic, ginger, vinegar, soy sauce and sesame oil. Cook until most of the liquid is evaporated.

What the filling looks like...yum!

Roll about 1/4-1/3 cup of filling into each egg roll wrapper. Cook in a deep fryer until golden brown or in a pan over medium-high heat, turning frequently until golden. (I used a little water to seal the wrappers shut. This made a huge difference in how easy they were to fry.)

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