Thursday, July 16, 2009

Anticipating Cabbage from the Garden

Baked egg rolls are a good way to use surplus cabbage from your vegetable garden.  The baked version with olive oil is much healthier than the standard deep frying method.  They won't be quite as crispy, but it's definitely worth trying!






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2 comments:

Unknown said...

Egg rolls look delicious, could you please post your recipe? Thank you, Alicia

July 16, 2009 at 10:22 AM
Stacey said...

Sure! Here's the recipe:

1 package of coleslaw mix
1 package egg roll wrappers
1 container of mung bean sprouts
1 can mushrooms
soy sauce to taste
1/4 teaspoon ginger
1 teaspoon minced garlic
salt
pepper
olive oil

dipping sauce:
soy sauce
aji-mirin (sweet cooking rice seasoning)

Heat the coleslaw and the bean sprouts in the microwave covered about 6 minutes. Drain water if necessary. Chop the mushrooms and add to the mixture. Add the rest of the ingredients and stir together.

Place in the egg roll wrapper and roll up, sealing the final corner with water. Spray a baking sheet with olive oil. Also spray the tops of the egg rolls with olive oil.

Bake about 10 minutes on each side in a 375 degree oven.

Serve with dipping sauce of soy sauce and aji-mirin mixed together.

Easy!

July 16, 2009 at 12:10 PM

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