Ultimate Vegetarian - Wok and Roll

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Recipe for Chinese Dipping Sauce to follow-

 

 

* Exported from MasterCook *

 

Wok & Roll

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gayler

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 spring roll wrappers, each about 8 inches

square

1 egg -- beaten

vegetable oil, for deep frying

1 tablespoon black or toasted sesame seeds

Chinese Dipping Sauce, to serve

For The Stir-Fry

4 tablespoons vegetable oil

1 garlic clove -- crushed

1 1 1/2-inch piece fresh ginger -- chopped

1/2 green pepper -- cored, seeded, and cut in julienne

strips

1 celery stalk -- thinly sliced

1 carrot -- cut in julienne strips

1/2 cup Chinese cabbage -- shredded

2 tablespoons hoisin sauce

salt and freshly ground pepper

For The Slaw

1/4 cucumber -- shredded

1/2 cup bean sprouts

1 small red chili pepper -- seeded and thinly sliced

4 tablespoons rice wine vinegar

4 tablespoons light soy sauce

2 tablespoons maple syrup

 

For the stir-fry, heat a wok over high heat until it is very hot, then add the

oil. Cook the garlic and ginger for a few seconds to flavor the oil, theb

stir-fry the vegetables. Add the green pepper first and stir-fry for 1 minute,

then add the celery and stir-fry for a miinute. Next add the carrot and Chinese

cabbage. Continue cooking for 1 minute more, then season. Place in a bowl to

cool, then refrigerate.

 

For the slaw, put the shredded cucumber, bean sprouts, and red chili in a bowl.

Blend together the rice wine vinegar, soy sauce, and maple syrup, then mix into

the slaw. Cover and set aside. Mix the hoisin sauce in with the stir-fried

vegetables; adjust the seasonings.

 

Lay the spring roll wrappers on a work surface and bush with beaten egg. Put 1

tablespoon of the stir-fry in the center of each wrapper, fold the edges in a

little, then roll the wrapper up tightly into a cigar shape. Seal the edges

with beaten egg.

 

Heat the oil in the wok. Deep-fry the rolls, a few at a time, for 3 minutes,

until golden. Drain. Place a portion of slaw on each plate and lay two spring

rolls on top. Scatter with the sesame seeds. Serve with dipping sauce.

 

 

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Per serving: 224 Calories (kcal); 15g Total Fat; (59% calories from fat); 4g

Protein; 19g Carbohydrate; 47mg Cholesterol; 773mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0