Chinese Vegetarian Egg Rolls
Ingredients
1 Tbsp. cooking oil
2 C. sm. spinach leaves
1 C. shredded carrot
1 C. chopped cabbage
1 C. chopped fresh mushrooms
1/2 C. thinly sliced green onion
1/2 C. chopped water chestnuts
1/2 C. chopped pea pods
1/2 C. chopped bamboo shoots
1 clove garlic, minced
1 tsp. grated gingerroot
1 beaten egg
2 Tbsp. soy sauce
1 Tbsp. dry sherry
Dash salt
12 Egg Roll Skins (see recipe, or 12 packaged egg roll skins)
Cooking oil for deep-fat frying
Sweet and Sour Sauce
Cooking Instructions
Preheat a large skillet or wok over high heat; add the 1 tablespoon cooking oil. Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 minutes. In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture. Place an egg roll skin with 1 point toward you. Spoon 1/4 cup vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner, moisten point; press firmly to seal. Repeat with remaining egg roll skins and filling. Fry egg rolls, a few at a time, in deep hot cooking oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper toweling. Serve warm with Sweet and Sour Sauce. Makes 12 egg rolls. Sweet and Sour Sauce: In a small saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup red wine vinegar, 1/3 cup chicken broth, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimento, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder ad 1/4 teaspoon ground ginger. Cook and stir until bubbly.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)