Baked Veggie Eggrolls (my recipe!)
One of my favorite past times is cooking. The problem is having the time to cook a fresh, wholesome meal, but because I feel it's important to offer my family a home-cooked meal, I make the time. One of my favorite dishes is vegetarian eggrolls.
1/2 head of cabbage finely shredded
1 onion
4 cloves garlic
2 tsp fresh ginger
2 cups broccoli
2 cups carrots, julienne
2 cups snap peas
4 cups sliced shitake mushroom
2 tablespoons soy sauce
2 tablespoons hoison sauce
3 tablespoons olive oil
2 tsp hot red chili flakes (or hot sauce)
1 package eggroll wrappers (thawed)
1 teaspoon of corn starch, water
wok or large sauce pan
heat oil in wok, add 1 thinly sliced onion and 1/2 head of shredded cabbage - sautee and add garlic, ginger (3 min)
add broccoli, snap peas, and carrots. sautee until just tender (4 min).
add sliced mushrooms, and minced garlic, sautee for 2 minutes and add soy, hoison sauce and chili flakes. stir until well combined, and take off heat.
heat oven to 400 degrees.
mix cornstarch and water in s small dish (this will act as a adhesive). lay out eggroll wrappers with corners facing N,S, E & W, and place about 2 tablespoons of filling in center. Fold in E, then W corners, fold south corner up and roll, and dip your finger in cornstarch mixture, then seal corner of eggroll wrapper. place face down on a non-stick cookie sheet and continue until veggie mixture is gone. (should be about 20 eggrolls) I make the entire batch, and just freeze what I'm not going to use for later.
Brush eggrolls with olive oil on all sides, and bake for 20 min on 400. Dip in spicy mustard, or tempura sauce. I usally make this dish with tofu/veggie lomein or tofu/veggie fried rice. YUM!!!!
