Appetizer

[Guest guest]

* Exported from MasterCook *

 

Chinese Egg Rolls

 

Recipe By : Vegetarian Times Magazine, August 1999, page 51

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***sesame dipping sauce***

1/4 cup hoisin sauce

2 tablespoons vegetable oil

1 tablespoon sesame seeds -- toasted

1 tablespoon chopped scallion

***remaining ingredients***

2 tablespoons peanut oil

2 thin slices fresh ginger plus

1 tablespoon minced fresh ginger

1/2 pound napa cabbage

thinly shredded -- (4 cups)

1 bunch scallions with white and light green

-- parts --

sliced -- (1 cup)

1 cup small broccoli florets

10 ounces extra-firm tofu

drained and diced -- (1 1/2 cups)

3 medium garlic cloves -- minced

2 teaspoons dark sesame oil

1 teaspoon sugar

1 teaspoon salt

1 teaspoon rice vinegar

12 egg roll wrappers -- (wonton wrappers)

 

MAKES 12 OVO-LACTO

 

For maximum crunchy texture, serve these delectable rolls piping hot.

 

Dipping sauce: In small bowl, mix hoisin and oil. Stir in sesame seeds and

scallions. Set aside.

 

Preheat oven to 425 F. Brush large baking sheet with peanut oil.

 

In large saucepan, bring 2 quarts salted water and ginger slices to a boil. Add

cabbage, scallions and broccoli and cook 1 1/2 minutes. (Water won't return to

a boil.) Drain, rinse under cold water and drain again. Discard ginger.

 

Wrap vegetables in kitchen towel and squeeze several times until dry. Transfer

to large bowl. Add tofu, minced ginger, garlic, sesame oil, sugar, salt and

vinegar. Mix well.

 

Lay 1 egg roll wrapper on work surface, with a corner facing you. Heap 3

tablespoons filling crosswise, near base. Fold up lower corner, fold in outer

corners, then wrap. Place egg roll on a plate; cover with plastic wrap. Repeat

with remaining wrappers and filling.

 

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 to 4 more minutes. Serve right away with dipping sauce.

 

Recipe adapted from Vegetarian Cooking for Every One by Deborah Madison

(Broadway Books, 1998).

 

PER EGG ROLL: 95 CAL.; 4G PROT.; 4G TOTAL FAT (>1G SAT. FAT); 11G CARB.; 1MG

CHOL.; 272MG SOD.; 1G FIBER

 

Converted by MC_Buster.

 

Converted by MC_Buster. KES_18 Aug 99 by Kathleen <schuller on

Wednesday, August 18, 1999 6:16 AM.

 

 

 

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