Bean and Vegetable Egg Rolls
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Bean and Vegetable Egg Rolls
YIELD Makes 12 servings
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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:
- 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.
- 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°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.
This recipe appears in:
Asian
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 |
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