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REC: Sesame Veggie Egg Rolls -I make these up and keep them in my freezer for quick lunches


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Joined: Jul 17, 2006

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Posted to Thread #12346 at 2:52 am on Oct 22, 2008

Sesame Vegetable Egg Rolls
Sunset Magazine, July 1982

Makes 28 egg rolls
These are great to fry ahead and freeze. Defrost in oven (about 325 for 20 min. or so)

2 tbl. soy sauce
2 tbl. aji mirin or dry sherry
1 tbl. cornstarch
1 tsp. sesame oil
1/4 tsp. EACH salt and black pepper
2 tsp. fresh minced ginger
2 cloves garlic, minced
1-3/4 cups shredded cabbage
1-3/4 cups shredded carrots (about 3 large)
2 stalks celery, thinly sliced
3 whole green onions, thinly sliced
1/3 lb. mushrooms, thinly sliced
1 can (8-oz) bamboo shoots, sliced
1 can (6 oz.) water chestnuts, thinly sliced
1/4 lb. bean sprouts, rinsed and drained
1/2 cup sesame seed, toasted
2 tbl. salad oil + more for deep frying
1 package + 5 more egg roll wrappers
1 egg, beaten

Stir together soy sauce, aji mirin, cornstarch, sesame oil, salt and pepper. In a 10” frying pan on high heat, add 2 tbl. salad oil, ginger and garlic; stir once. Then add cabbage, carrots, celery, onion, mushrooms, bamboo shoots, and water chestnuts. Cook, tossing vegetables with spatula constantly, just until crisp-tender (2-3 minutes). Add cornstarch mixture, sesame seeds, and bean sprout; stir until sauce thickens. Let cool.
Mound about 2 tbl. of the cooled filling across each egg roll skin in a 3” strip starting about 2” from the corner nearest you. Fold this corner up over filling to cover, tucking the corner under the filling firmly, then roll once to enclose filling. Fold left and right corners in towards each other then moisten the remaining tip with beaten egg and roll to seal this corner. Place filled egg rolls on a baking sheet and cover with a slightly damp towel as you fill the rest.
Pour salad oil into a deep 10-12” frying pan to about 1 to 1-1/2” deep and heat to 370 deg. on a deep-fry thermometer. Fry 3 or 4 egg rolls at a time, turning as needed, until golden brown (about 2-3 min.). Remove from oil with a slotted spoon and drain on paper towels. Keep warm in a 200 deg. oven until all are cooked.
Serve whole or sliced with soy sauce or Sweet ‘n Sour Sauce below:

Sweet ‘n Sour Sauce

1 small can (6 oz.) pineapple juice
1 tsp. soy sauce
2 tsp. cornstarch
1/4 cup brown sugar
2 tbl. vinegar

Put all into a saucepan and stir together until mixed. Turn heat to medium and cook, stirring, until mixture thickens and clears.


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