Egg Rolls

I love all things in asian cuisine especially shumai, dumplings and any reason to use wonton wrappers. This is a lot easier than most people think and makes a great theme night dinner...my favorite!

Egg Rolls:

• Thinly Sliced: Tofu, shreaded cooked pork, or shreaded cooked chicken
• Egg Roll Wraps: http://www.nasoya.com/nasoya/pasta_eggroll.html
• Garlic, minced
• Ginger, Minced
• 2 cups shredded cabbage (cole slaw mix in the bagged lettuce section)
• 1/2 cup Fresh Bean sprouts - NEVER CANNED
• 1/2 cup shredded carrot, shredded
• 3 Green onions (or leaks) finely chopped
• 2 tsp Oyster sauce/soy/housin sauce...your choice
• Vegetable Oil
• Seasame Oil
• (Dipping Sauch recipe below)

Stir fry meat (or Tofu) garlic and ginger over high heat until lightly browned, 2 to 3 minutes. Add cabbage, bean sprouts, carrot and green onions: cook 2 minutes. Stir in sauce. Let mixture cool. Use 2 tablespoons filling for each egg roll. Follow folding directions on package.

To deep-fry: heat oil to 350 degrees, and deep-fry a few at a time, turning occasionally, until golden, 2 to 3 minutes. Drain on paper towels.

To oven-bake: brush each egg roll with 1 teaspoon of the sesame oil and place on the prepared baking sheet. Bake until the egg rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes.

Dipping Options:

Hot Mustard/Duck Sauce/Hoisin Sauce

Or, Make your own:

• 1/4 cup low sodium soy
• 4 Tbs Water
• 1 Tsp Seasame Oil
• 1 Tsp Cider Vineger
• Juice of 1/2 lime
• Red Pepper Flakes
• Sprinkle of Garlic Powder
• Ground ginger