Difference between revisions of "Sides/chinese egg rolls"
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In large sauce pan, bring 2 quarts salted water and ginger slices to a boil. Add cabbage scallions and broccoli, and cook 1 1/2 minutes. Drain, rinse under cold water and drain again. Discard ginger. | In large sauce pan, bring 2 quarts salted water and ginger slices to a boil. Add cabbage scallions and broccoli, and cook 1 1/2 minutes. Drain, rinse under cold water and drain again. Discard ginger. | ||
| − | + | ==Step 4== | |
| + | Wrap vegis in kitchen towel and squeeze until dry. Transfer to large bowl. Add tofu, minced ginger, garlic, sesame oil, sugar, salt, and vinegar. Mix well. | ||
| − | + | ==Step 5== | |
| + | Lay 1 eggroll wrapper on work surface with one corner facing you. Heap 3 Tbsp. filling crosswise near base. Fold up lower corner, fold in outer corners then wrap. Repeat with remaining wraps and filling. | ||
| − | + | ==Step 6== | |
| + | Place egg rolls in single layer on prepared baking sheet. Turn to coat with oil. Bake until tops are golden, about 6 minutes. Turn and bake until tops are golden, 3-4 minutes. Serve right away with dipping sauce. | ||
Latest revision as of 20:52, 27 February 2016
Makes: 12
Active Time: 20 minutes
Total Time: 30 minutes
From: VetarianTimes.com august 1999
Contents
Ingredients
sesame dipping sauce
1/4 cup hoisin sauce
2 Tbsp. vegetable oil
1 Tbsp. sesame seeds, toasted
1 Tbsp. chopped scallion
the rest
2 Tbsp. peanut oil
2 thin slices of fresh ginger + 1 Tbsp. minced fresh ginger
1/2 napa cabbage, thinly shredded (4 cups)
1 bunch scallions, white and green parts, sliced, about 1 cup
1 cup small broccoli florets
10 oz. package extra firm tofo, drained and diced
3 medium cloves garlic, minced
2 tsp. dark sesame oil
1 tsp. sugar
1 tsp. salt
1 tsp. rice vinegar
12 eggroll or wantan wrappers
Directions
Step 1
Dipping sauce: in small bowl mix hoisin and oil, stir in sesame and scallions. Set aside.
Step 2
Preheat oven to 425. Brush large baking sheet with peanut oil.
Step 3
In large sauce pan, bring 2 quarts salted water and ginger slices to a boil. Add cabbage scallions and broccoli, and cook 1 1/2 minutes. Drain, rinse under cold water and drain again. Discard ginger.
Step 4
Wrap vegis in kitchen towel and squeeze until dry. Transfer to large bowl. Add tofu, minced ginger, garlic, sesame oil, sugar, salt, and vinegar. Mix well.
Step 5
Lay 1 eggroll wrapper on work surface with one corner facing you. Heap 3 Tbsp. filling crosswise near base. Fold up lower corner, fold in outer corners then wrap. Repeat with remaining wraps and filling.
Step 6
Place egg rolls in single layer on prepared baking sheet. Turn to coat with oil. Bake until tops are golden, about 6 minutes. Turn and bake until tops are golden, 3-4 minutes. Serve right away with dipping sauce.
