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.
|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)|
|12||egg roll wrappers|
|Peanut or vegetable oil|
|Plum Dipping Sauce (recipe)|
- 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
|Serving Size:||1 egg roll with about 1 tablespoon plus 1 teaspoon dipping sauce|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||20 %|
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