Bean and Vegetable Egg Rolls
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Serves/Makes: 12 pcs
Ready in: < 30 minutes
- 1 tablespoon sesame seeds
- 1 tablespoon dark sesame oil
- 2 green onions with tops, sliced
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 2 cups shredded napa cabbage
- 1 cup shredded carrots
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 4 ounces fresh or canned bean sprouts, rinsed
- 1 can (15 ounce size) chick-peas, rinsed and drained
- 1 1/2 teaspoon reduced-sodium soy sauce
- peanut or vegetable oil
- 1 egg (beaten)
- 12 egg roll wrappers
Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until cabbage is wilted. Stir in chick-peas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg. Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers. Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375 degrees F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping Sauce. Garnish, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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