Bean and Vegetable Egg Rolls
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 pcs | Ready In: < 30 minutes
Ingredients:
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
2 green onions with tops, sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 cups shredded napa cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped mushrooms
4 ounces fresh or canned bean sprouts, rinsed
1 can (15 ounce size) chick-peas, rinsed and drained
1 1/2 teaspoon reduced-sodium soy sauce
peanut or vegetable oil
1 egg (beaten)
12 egg roll wrappers
Directions:
Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover.
Cook 8 minutes or until cabbage is wilted. Stir in chick-peas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.
Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.
Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375 degrees F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping Sauce. Garnish, if desired.
Recipe Location: https://www.cdkitchen.com/recipes/recs/151/Bean_and_Vegetable_Egg_Rolls12957.shtml
Recipe ID: 11105
Nutrition:
per serving: 169 calories, 3g fat, 30g carbohydrates, 6g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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