Vegetable Egg Rolls - Low Fat (TNT) - Asian

[Guest guest]

NOTE: Organic ingredient are recommended...

INGREDIENTS:

1 lb leeks, white and light green part only

(or firm tofu, drained and crumbled)

2-3 c cabbage, finely chopped

1 c (2 ribs) celery; finely sliced

1 c mushrooms

1 c carrot

1 c scallion

1 c onion

1/4 tsp pepper

1/4 tsp sugar

1 tsp minced ginger

1 tsp toasted sesame oil

1 tbsp soy sauce

METHODS:

Shred the carrot and leeks.

Chop up the mushrooms, onion, and scallion.

Heat a wok or flat pan over high heat,

when the wok or flat pan is hot, add 1 tbsp extra virgin olive oil (or canola

oil).

Add the cabbage and carrots and stir fry until the cabbage is slight wilted.

Add the leeks, onions, scallions and celery stir fry

until the leeks are slight softened.

Add the mushroom and stir fry for 1 minute.

Stir in the soy sauce and sesame oil.

Stir in enough cornstarch (or panko) to thicken the sauce

to the consistency of honey.

Remove from heat and allow to cool completely.

Now spoon some into the middle of an egg roll skin

(the amount depends on how large your skins are!)

You need to be able to fold the bottom point of the skin up,

then the top fold down, and then tuck in the two side points

to form a sealed oblong shape.

If you moisten the corners they should stick.

If not mix 1 tbsp cornstarch with 1 tbsp water into a paste.

This will hold the corners very nicely.

Fry these two at a time in 350F oil for about 3 minutes.

Drain on paper towels

and serve immediately with duck or plum sauce and hot mustard.

makes about 20 egg rolls.

photo link (step by step):

http://picasaweb.google.com/springchildyoko/VegetableEggRolls

 

This time I tried to make my own dipping sauce.

 

Tomato Herb Dipping Sauce:

NOTE: Organic ingredients are recommended...

INGREDIENTS:

1 c no salt tomato juice

1/2 sm onion; finely chopped

1 tbsp Kalamata extra virgin olive oil

1/2 c red wine (or water for non alcohol eater)

1 tbsp balsamic vinegar

1 tbsp herbs (thyme, basil, oregano etc...)

3 cloves garlic, minced

1 tsp cinnamon (or sugar)

salt (optional)

ground black pepper

METHODS:

In a large, heavy sauce pan heat olive oil.

Add onions and cook over med heat until translucent

Add wine (or water) and vinegar and cook over high heat until slightly reduced.

Add remaining ingredients and simmer over low heat for 45 min-1 hour.

Check periodically, add some more water if needed.

 

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For those who wants to learn how to make your homemade egg roll wrappers.

They are easy to make and often less dry than store bought wrappers.

NOTE: Organic ingredients are recommended..

INGREDIENTS:

2 1/2 c all-purpose flour

1 lg egg

1 tsp salt

1/2 c ice water

cornstarch

METHODS:

Sift the flour into a large bowl.

Lightly beat the egg with the salt.

Stir in 1/4 c of water.

Add the egg and the ice water to the flour.

Stir in as much of the remaining 1/4 c of water

as needed to form a sticky batter.

Turn the dough out onto lightly floured surface;

knead until smooth and elastic, about 5 minutes.

Cover the dough and let rest for at least 30 minutes.

Knead the dough briefly, then cut in half.

Turn out onto a lightly floured surface.

Roll each half into a cylinder.

Lightly score so that you have about 20 equal pieces.

Roll each piece out into a 3 1/2 " square.

Stack the wrappers while you are preparing the remainder,

covering with a damp cloth so that they don't dry out.

If necessary, lightly dust the wrappers with flour or cornstarch

to prevent them from sticking together.

Use immediately, or refrigerate or freeze in a plastic bag until ready to use.

 

 

 

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