Springtime Vegetable Eggrolls
Makes 10
Ingredients:
5 c. chopped Napa, Chinese, or other mild cabbage
1 c. chopped and packed spring greens (I used water cress)
2 carrots, peeled and julienned (or just use your peeler to create thin slices and cut those into strips)
1 medium onion, peeled and chopped
1″ piece of fresh ginger, peeled and grated
1 clove garlic, minced
1 t. sesame oil
olive oil for cooking
egg roll wrappers
a skillet and tongs
plate lined with a paper towel
small bowl filled with water
large bowl for holding the cooked veggies
Directions:
1. In a large skillet, warm the sesame oil over medium high heat. Sesame oil has a very high smoking point, so it’s great for quick stir fries like this. The idea is to cook the vegetables just enough so that they won’t steam in the egg roll wrappers but not so much that they’re mushy and overcooked. You can also use olive oil; just cook at a slightly lower heat.
2. Saute the onion and carrot just until they begin to soften.
3. Add the cabbage, garlic, and ginger. Saute just until the cabbage begins to steam and lose some volume. Don’t overcook until it’s soft and mushy.
4. Stir your spring greens into the vegetable mixture and then transfer to a bowl.
5. On medium heat, pour olive oil into the skillet until it coats the bottom.
6. Lay one egg roll wrapper on the counter with a point facing you.
7. Spoon about 3 T. worth of vegetable mixtures in a line perpendicular to you.
8. Fold the two points on the sides in to the mixture.
9. Roll the point closest to you over the vegetable. Don’t try to get that point under the vegetables – just fold it into the dough you’re rolling – see the point sticking up by my index finger?
10. Wet the point farthest from you with a bit of water and pull it over the roll, pressing down to secure the wet part.
11. Drop the egg roll into the hot oil and saute for a minute or two on each side until it is browned all over. Don’t overcrowd the pan since they’ll steam each other instead of saute. I can do up to 5 in my large skillet with success. Cool on the paper-towel covered plate while you cook the rest.