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February 18, 2007
In Honor Of The Chinese New Year: Vegetable Egg Rolls
In honor of the Chinese New Year I thought it would be fun to make some egg rolls! I had never made them before, but I figured it wouldn't be too hard and I was right! They're fast, easy and delicious!
What You'll Need:
1 carrot, cut into matchstick pieces
1/8 of a head of cabagge, cut into strips
1 leek, cut into strips
A pinch of sea salt
A pinch of black pepper
2 teaspoons of rice wine vinegar
Egg roll wrappers
Oil for frying
Step One:
Heat oil to 350 F. (I used and usually use safflower oil when frying.)
Step Two:
While oil is heating, in a medium sized skillet saute veggies with salt, pepper and vinegar until just tender and remove from heat. The filing is now ready to fill the egg roll wrappers.
Step Three:
Lay an egg roll wrapper flat and place some filling in the middle.
Step Four:
Fold bottom corner to the middle and tuck under the filling.
Step Five:
Fold and tuck corners. It will resemble an envelope at this point.
Step Six:
Close and seal your "envelope" by rolling the egg rolls over. Dip your fingers in some water and run along the seam and gently press closed to seal.
Step Seven:
Fry egg rolls for 45 secnds to 1 minute until brown. Once removed from oil the egg rolls will continue to brown. Don't over do them!
Step Eight:
Remove from oil and drain on a paper towel. Serve immediately or you can reheat them later by placing them in a warm oven for 5 to 10 minutes.
Makes 6 egg rolls.
Posted by Dianne at February 18, 2007 1:32 PM
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Comments
I forgot about Chinese New Year! Now I know what to have for dinner tonight :)
Posted by: Moni at February 18, 2007 7:26 PM
I remembered it when I loaded Google on Sunday because they had their logo decked out for CNY.
Posted by: Dianne at February 20, 2007 1:14 PM