Vegetable Egg Rolls (Revisited)
This recipe was submitted to Help! I Have A Fire In My Kitchen before, but now pictures of the dish have been sent along to show off the dish as well.
Ingredients:
Simple. Easy. Great Appetizer. Great for just a normal supper, or as an appetizer with a big meal. Home made are really much better than store-bought. And will get you out of the kitchen in no time!
Vegetable Egg Rolls
(Before Cooking)
Ingredients:
- 2 Cups Shredded Red Cabbage
- 1 Cup Shredded Green Cabbage
- 1 Cup Shredded Carrots
- 2 Cups Chopped Bean Sprouts
- 4 Chopped Scallions
- 2 Thinly sliced Red Peppers
- 2 Tablespoons Sugar
- 1/2 Cup Low Sodium Soy Sauce
- 1 Package Egg Roll Wraps ( 20 per package)
- 2 Teaspoons Olive Oil
- Canola oil for frying
- Heat olive oil in skillet or fryer with deep sides
- Add both Cabbages, Carrots, Bean Sprouts, Scallions and Peppers
- Stir
- Let saute for 5 minutes
- Add soy sauce and stir
- Add sugar and stir
- Lower heat to low and cover for 5 minutes, stirring often
- Drain off juice
- Use 1/3 Cup of mixture in each Egg Roll wrap
- Place mixture in the middle of Egg Roll wrap, fold bottom up , then sides over and roll
- Using a pastry brush, moisten edge of Egg Roll wrap to hold in place. ( package shows directions)
- Heat canola oil in large skillet or fryer to 375 degrees ( trick: end of wooden spoon placed in pan bubbles, oil is ready)
- Fry until golden brown, turning once. approx 5 minutes.
Simple. Easy. Great Appetizer. Great for just a normal supper, or as an appetizer with a big meal. Home made are really much better than store-bought. And will get you out of the kitchen in no time!
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Comments
One of the nice things about the eggrolls is the kiddies can help make them.
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victor
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