Cooking with Love

Sunday, November 15, 2009

Eggrolls - Made Healthier

This is really an easy recipe and is open to any creative ideas you have. It can be adjusted to your tastes and whims. Mine are veggie, but I will definately make my next ones with shrimp...
I tend to wrap each one seperately in parchment paper and freeze them. This way - if ever I have unexpected guests, cravings etc - I just pop them in the oven....15 minutes - ready!
And they are both easy and healthier than store bought and fried.
I posted pictures of the steps of their folding. Each egg roll is about 30 seconds of work :-)

Eggroll Mixture:
Eggroll wraps
Onion, sliced thinly
Cabbage, shredded
Carrots, julienned
Mushrooms, sliced thin
Brussel Sprouts
Soy Sauce
Sesame Oil
Sweet Chile Sauce
Fish Sauce

Heat oil in a pan or wok. Sautee onions. Add carrots. After 2-3 minutes lower heat and add the cabbage and mushrooms. Add sesame oil, soy sauce, chile sauce and fish sauce. Continue muxing and make sure all veggies are covered with sauces.
When the veggies are a bit softer - but maintained their crispness remove from heat.
Place a sieve over a bowl and place the UNCOOKED brussel sprouts (we want these babies as crisp and fresh as possible!) at the bottom. Pour the veggie mixture over the sprouts and let all liquids drain completely.
When mixture is cool and "dried" follow the following steps.
Bake in preheated oven on medium heat for 10 - 15 minutes.
Place filling
Fold one side
Fold the other side
Begin "rolling"
Roll
Done
qǐng màn yòng (eat slowly in chinese)

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