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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From Vegetarian Times. Ingredients:
1 cup diced onion |
4 garlic cloves, minced |
1 tablespoon minced fresh ginger |
3 cups diced green cabbage |
2 cups diced celery |
1 cup diced drained bamboo shoot |
1 cup diced drained water chestnut |
1/2 cup diced fresh shiitake mushroom |
1/2 cup diced white button mushrooms |
2 tablespoons low sodium soy sauce |
1 tablespoon rice wine |
1 tablespoon honey |
24 egg roll wraps |
2 tablespoons dark sesame oil, warmed |
Directions:
1. Preheat oven to 400°.
2. Heat 1/4 cup water in a wok until simmering; cook the onion, garlic, and ginger for about 5 minutes or until the onion is soft but not browned.
3. Add in the cabbage, celery, bamboo shoots, water chestnuts, and mushrooms; cook about 8 minutes or until the vegetables are softened.
4. Remove wok from heat; add in the soy sauce, rice wine, and honey; toss well.
5. Place the mixture in a colander over a bowl and let stand 10 minutes to drain of any excess moisture.
6. Make sure your work surface is dry; stack the egg roll wrappers with 1 corner pointing away from you.
7. Have a small bowl of water ready; spoon 1/4 cup of filling into the center of each wrapper.
8. Lightly brush the edges of the wrapper with water.
9. Fold the side corners to the center, covering the filling; next bring the bottom corner to the center, tuck slightly under the filling and continue to roll the wrapper into a cylinder, sealing the top corner by moistening it slightly with water and pressing it down.
10. Place the egg rolls, seam sides down, on two nonstick baking pans without crowding; lightly brush eggrolls with sesame oil.
11. Bakein the center of the oven, turning once, for 15-20 minutes or until golden and crisp.
12. Remove from the oven and serve immediately.
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