Sides/chinese egg rolls

Makes: 12

Active Time: 20 minutes

Total Time: 30 minutes

From: VetarianTimes.com august 1999

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.

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I made them two days in a row. They are fast and delicious.I <a href="http://crsehyu.com">paeird</a> them with a TJ's Crunchy Slaw w/ Peanut Dressing, because I didn't know how challenging the oil would be without a therm but they were perfect. Albeit a little on the toasty side.The next night I made four more, and reused the oil (being in the fridge separated out the floaties). I <a href="http://crsehyu.com">paeird</a> this half-order with pasta and marinara. A little monotone but that combo of avo and brie are lovely. Even at midnight. Cold.Love your blog.Yum. I say. Yum !

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