Michael's Veggie Eggrolls

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Michael's Veggie Eggrolls

Source: Beth/SDA-veg-recipes

 

1 pkg. rice paper wraps (about 15)

1 c. fresh bean sprouts (optional)

1 T. olive or peanut oil

2 to 3 T. finely minced garlic

1 med. onion, finely chopped

3 T. olive or peanut oil

1-1/2 pkgs. cole slaw mix (or one small head of green cabbage, finely sliced,

& 2 lg. carrots, finely grated)

2 t. salt (approx.)

1-1/2 t. black pepper (approx.)

1-1/2 to 2 t. white pepper (approx.)

1/3 to 1/2 c. premium soy sauce (imported is best)

 

Rinse bean sprouts well and leave standing in large colander.

 

Heat 1 T. oil. Lightly sauté onion until soft; add garlic. Continue to

sauté until onion is clear.

 

Add cole slaw mix/cabbage-carrot mix. If need be, before adding, chop up

larger pieces that may be in mixture. Toss together with onion & garlic.

Add salt, peppers, & soy sauce. Heat, stirring constantly, until mixture is

softened and about half original volume.

 

At this point, it's a good idea to taste the mixture. It should have a

slight salty taste. If not, add more salt or soy sauce (depending on amount

of liquid in pan).

 

Once cabbage mixture is softened, pour into large colander on top of bean

sprouts (this heat will soften them, but not too much). Let the mixture

drain for a while (about an hour is best if you have the time) to allow

excess oil and soy sauce to drain off so eggrolls won't become soggy before

cooking.

 

Place 1 to 2 heaping tablespoons of mixture into eggroll wrap. Wrap

according to directions on package, making sure to moisten wrap to make sure

they stick together.

 

You can either deep fry or bake these (although I've never baked them - I

have heard they are good). Deep fry them in clean, hot oil until golden.

 

Drain well and enjoy!

 

These can also be frozen after they're cooked & then reheated. Layer the

eggrolls in a single layer to freeze them (on a cookie sheet is best), then

place in freezer bags to keep them. They will keep up to a month or so at a

time.

 

When ready to reheat, remove from the freezer & allow them to thaw almost

totally. Place them in a 375 oven and heat for about 15 min. total, turning

them once about halfway through the heating time. They crunch right back up

for you.

 

*Beth's husband makes these in batches of 400 - 600 with success!

 

 

 

~ Pray for Peace ~

http://www.Christian-Vegan-Cooking