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Wednesday, November 14, 2007

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.

Vegetable Egg Rolls




(Before Cooking)

Ingredients:
  1. 2 Cups Shredded Red Cabbage
  2. 1 Cup Shredded Green Cabbage
  3. 1 Cup Shredded Carrots
  4. 2 Cups Chopped Bean Sprouts
  5. 4 Chopped Scallions
  6. 2 Thinly sliced Red Peppers
  7. 2 Tablespoons Sugar
  8. 1/2 Cup Low Sodium Soy Sauce
  9. 1 Package Egg Roll Wraps ( 20 per package)
  10. 2 Teaspoons Olive Oil
  11. Canola oil for frying
Directions:
  1. Heat olive oil in skillet or fryer with deep sides
  2. Add both Cabbages, Carrots, Bean Sprouts, Scallions and Peppers
  3. Stir
  4. Let saute for 5 minutes
  5. Add soy sauce and stir
  6. Add sugar and stir
  7. Lower heat to low and cover for 5 minutes, stirring often
  8. Drain off juice
  9. Use 1/3 Cup of mixture in each Egg Roll wrap
  10. Place mixture in the middle of Egg Roll wrap, fold bottom up , then sides over and roll
  11. Using a pastry brush, moisten edge of Egg Roll wrap to hold in place. ( package shows directions)
  12. Heat canola oil in large skillet or fryer to 375 degrees ( trick: end of wooden spoon placed in pan bubbles, oil is ready)
  13. 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!

2 Fire Comments - Click To Post A Comment:

Paula said...

Being the Insane cook, I make my chinese food instead of ordering out. I have several dishes which go nicely with the Veggie Egg Rolls. Once I get the recipe out of my head with precise measurements, I will forward for your enjoyment.
One of the nice things about the eggrolls is the kiddies can help make them.

victor said...

its looking very nice food ,,



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victor
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