Yields 16 egg rolls
Ingredients:
For the egg rolls:
- 1/2 Napa cabbage, shredded (I used the food processor for both the cabbage and the carrots.)
- 3 large carrots, shredded
- 8 large crimini mushrooms, minced (I used both the caps and stems.)
- 3 green onions, chopped (green and white parts)
- 1 tsp. canola oil, plus a bit more for brushing on top of the egg rolls
- 3 garlic cloves, minced
- 1/2 tsp. grated fresh ginger
- 1/3 c. soy sauce
- 1 tsp. sesame oil
- 1 package (16) wonton wrappers
For the duck sauce:
- 1/2 c. water
- 1/3 c. sugar
- 1/2 c. mango jam
- 1-1/2 tsp. cornstarch
- 1 Tbsp. white vinegar
- 1/2 tsp. salt
Directions:
- Combine the cabbage, carrots, mushrooms and green onions in a bowl.
- Heat the canola oil in a pan and saute the garlic and ginger in the hot oil. Add the vegetable mixture, soy sauce and sesame oil and saute for ~4 minutes until the moisture in the veggies is cooked out.
- Remove the veggies from the pan and let cool.
- Combine the ingredients for the duck sauce in a small saucepan and simmer for 5-10 minutes until it's thickened and smooth. Remove from the heat and set aside to cool (you want this to be at room temperature when it's served, not hot).
- When the veggie mixture has cooled, assemble the egg rolls and set them aside on a baking sheet lined with a silicon mat. To assemble:
- Put about 1 Tbsp. of the veggie mixture in the bottom corner of the square wonton wrapper.
- Roll up the wonton wrapper, pinching it tightly as it's rolled, until the wrapper is in the shape of a triangle.
- Fold the right and left sides of the triangle in so that it looks like an envelope.
- Wet the edges, then roll up the wonton wrapper the rest of the way. The outer edge of the triangle should be face-down. Continue rolling the rest of the egg rolls until you've exhausted your supply of either wonton wrappers or filling (for me, the wonton wrappers went first).
- Brush the tops of the egg rolls with canola oil, then bake at 425 degrees for 12 minutes. (Mine weren't quite brown enough after 12 minutes, so I broiled them for an additional 2 minutes.)
- Serve immediately with the cooled duck sauce.
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