Tue, Dec 29, 2009
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I first made a version of this recipe years ago, from a Cooking Light magazine. Over the years I have made many variations of it but the base recipe is outstanding. I like adding ground turkey or chicken for a more filling egg roll. I usually use egg roll wrappers for more substantially-sized rolls but wonton wrappers make smaller egg rolls that are the perfect size for a cocktail or tapas party.
- ⅔ cups coarsely chopped celery
- ⅔ cups coarsely chopped carrot
- 2 cups shredded cabbage (such as Napa)
- ⅔ cups chopped onion
- 1 tsp chopped ginger (or more to taste)
- 1-2 clove garlic, chopped
- ½ pound ground turkey or chicken, cooked (optional)
- Dipping Sauce
- 1 Tbsp rice vinegar
- 1 tsp low-sodium soy sauce
- 1 drop of sesame oil
- 1-2 drops of hot chili oil
- Pulse the carrots, celery, cabbage in a Cuisinart to form a finely chopped mixture.
- Place the mixture in a bowl and cover it with plastic wrap.
- Vent the plastic by poking holes in the wrap with a fork.
- Heat the veggies in a microwave for 5 minutes and then drain the liquid.
- Coat the bottom of a pan with oil and heat over medium-high heat.
- Sauté the onion, ginger and garlic for 2 minutes.
- Add browned ground meat if desired.
- If using meat, I add 1-2 more cloves of garlic and 1-2 more teaspoons of chopped ginger.
- I also season the meat with salt and pepper, to taste.
- Remove from heat and stir in the cabbage mixture, 1½ Tbsp soy sauce and ¼ tsp pepper.
- Cover and chill for 15 minutes.
- Place 3Tbsp filling in the center of each egg roll wrapper (or 1 Tbsp for smaller wonton wrappers), with the corner pointing toward you.
- Fold the lower corner up; then fold the right and left corners across.
- Brush the top corner with some egg white to moisten.
- Roll up the wrappers.
- Place the egg rolls seamside down on a cooking sheet coated lightly with cooking spray.
- Brush the tops of the egg rolls with oil so that they don’t dry out while baking.
- Cook them in an oven preheated to 425 degrees for 10 minutes or until golden.
- I use rice vinegar as the base but the ratio of ingredients is approximate. You can adjust it according to your taste.
- This should be plenty of sauce for the entire batch of baked egg rolls but you can make more as necessary.
Adapted from Cooking Light magazine, March 2001.
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