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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Bean and Vegetable Egg Rolls
Yield: Makes 12 servings
Chick-peas add a new dimension to this Oriental favorite and provide more protein than any other dried bean or pea.
Ingredients:
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 fresh mushrooms
4
ounces fresh or canned bean sprouts, rinsed
1
can (15 ounces) chickpeas, rinsed and drained
1-1/2
teaspoons reduced-sodium soy sauce
Black pepper (optional)
1
egg, beaten
12
egg roll wrappers
Peanut or vegetable oil
Plum Dipping Sauce (recipe)
Preparation:
1.
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 chickpeas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.
2.
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.
3.
Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375°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.
Nutritional Information:
| Serving Size: 1 egg roll with about 1 tablespoon plus 1 teaspoon dipping sauce | |
| Sodium | 335 mg |
| Protein | 5 g |
| Fiber | 3 g |
| Carbohydrate | 20 g |
| Cholesterol | 18 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 20 % |
| Calories | 118 |
Dietary Exchange:
| Fat | 1/2 |
| Vegetable | 1 |
| Starch | 1 |
This recipe appears in:
Asian
