Ring Bros. Marketplace - Vegetable Egg Rolls

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Recipes

Vegetable Egg Rolls
Serves 4-6

12 Egg Roll Wrappers
1/4 cup Bean Sprouts
1 cup Napa (Chinese) Cabbage, shredded fine
1/4 cup Carrot, fine julienne
1/2 cup Bok Choy, shredded fine
4 Scallions, chopped fine
1 Tbsp. Garlic, minced
1 Tbsp. Soy Sauce
1 Tbsp. Sake
1 Tbsp. Oyster or Fish Sauce
2 tsp. Ginger
1-2 tsp. Chinese Five Spice Powder
2 tsp. Pepper
2 Tbsp. Cornstarch
Peanut or Vegetable Oil as needed
1 Egg with 2 Tbsp. water, beaten


    Heat the oil in a sauté pan. Add the vegetables and sauté for 4-5 minutes. Add the garlic and spices and toss. Add the sake and oyster sauce. Mix the cornstarch with the soy sauce and add to the pan. Cook until the sauce is thick and coats the vegetables. Remove from the heat and let cool. On a flat surface lay down a wrapper so that it looks like a diamond. Just below the middle of the wrapper mound soma of the vegetable mixture lengthwise. Brush the edges with egg wash. Fold over the left and right sides of the wrapper. Roll up and seal the end. Let rest with the fold end down for about 5 minutes. This will let the egg set up and make a good seal. Fry in oil at 350° - 360° for 6-8 minutes or until crisp and golden brown.

Serve with: