Black Bean and Garbanzo Egg Rolls

[Guest guest]

Black Bean and Garbanzo Egg Rolls

 

2 tablespoons sesame seeds

2 tablespoons sesame oil

3 green onions and tops, sliced

2 tablespoons grated ginger root or 1/2 teaspoon powdered ginger

1 tablespoon minced garlic

2 cups shredded cabbage

2 cups shredded carrots

1 cup thinly sliced fresh spinach leaves

1/2 pound bean sprouts

salt and pepper

1 15 ounce can garbanzo beans, drained and rinsed

1 15 ounce can black beans, drained and rinsed

1 egg, beaten

3 tablespoons soy sauce

1 1 pound package egg roll wrappers

water

peanut oil

Dipping Sauce, recipe follows

 

In a wok or large skillet, saute sesame seed in oil until browned. Add green

onions, ginger root and garlic; saute 1 to 2 minutes. Stir in cabbage, carrots,

spinach and bean sprouts; cook, covered, until vegetables are wilted, 5 to 8

minutes, stirring occasionally. Season to taste with salt and pepper. Remove

from heat and cool slightly; stir in beans, beaten egg and soy sauce. Place

about 1/4 cup bean mixture near 1 corner of egg roll wrapper; brush edges with

water. Fold corner over filling and roll up to center; fold 2 side corners in

and continue rolling to complete roll. Repeat with remaining wrappers. Heat

about 1 inch oil in saucepan to 375 degrees. Fry egg rolls until golden, 3 to 5

minutes. Drain on paper towel; serve with dipping sauce.

Makes 20 appetizer egg rolls.

 

Dipping Sauce

 

3/4 cup plum sauce or catsup

1/3 cup soy sauce

1 green onion and top, thinly sliced

1 tablespoon grated ginger root

1 to 1 1/2 tablespoons honey or sugar

3 tablespoons pineapple juice

3 tablespoons rice wine vinegar or lemon juice

 

Mix all ingredients. Refrigerate until serving time.

Makes about 1 1/2 cups.