Saturday, January 29, 2011

Vegetable Egg Rolls

1 pkg egg roll wraps
8 ounces bean sprouts
2 carrots, diced
1/2 onion, diced
1 inch chunk fresh ginger, chopped fine.
4 garlic cloves, chopped
2 cups cabbage, shredded
1 lime, juiced
1/2 cup cilantro
4 Tbs Oyster Sauce
4 Tbs sweet chili sauce
salt, dash

In large bowl mix all ingredients, thoroughly.  Place heaping Tbs of mixture into center of wrap.  Fold up one corner of wrap over mixture.  Fold over sides of wrap and tightly roll completely closing to create your egg roll...repeat.  Fry in deep skillet in heated oil, browning on both sides.  Serve with dipping sauce.

Apricot Dipping Sauce:  2 parts Apricot Jelly, 1 part apple sauce.

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