Night Crawler Veggie Rolls
Makes 18 to 20 pieces
|1/4||cup sesame oil|
|1||teaspoon freshly grated ginger|
|1||teaspoon minced garlic|
|2||cups snow peas, cut into matchstick-size pieces|
|2||large carrots, shredded|
|1||red bell pepper, cut into matchstick-size pieces|
|1||onion, cut into matchstick-size pieces|
|2||to 3 cups shredded Napa cabbage|
|2||cups bean sprouts|
|1||teaspoon black pepper|
|1||package (12 ounces) spring roll wrappers*|
|Sweet and sour sauce (optional)|
|Peanut sauce (optional)|
*Rice paper spring roll wrappers can be found in Asian food sections of most supermarkets.
- Heat oil, ginger and garlic in wok or large skillet over medium heat. Add peas, carrots, bell pepper and onion; stir-fry 2 minutes. Add cabbage, bean sprouts, salt and black pepper; stir-fry 2 more minutes. Remove from heat and cool.
- Dip spring roll wrappers in hot water until soft. Position wrapper with one point facing down. Place about 2 tablespoons vegetable mixture in narrow strip across lower half of wrapper. Fold bottom point up and over vegetables and tuck behind filling. Roll packet up once to enclose filling securely. Fold sides in tightly, forming an envelope. Finish rolling and brush with additional hot water to seal.
- For creature features, cut tiny eyes and mouths in wrappers and add additional vegetable strips for antennae. Repeat with remaining filling and wrappers. Cover with plastic wrap and refrigerate. Serve chilled with sweet and sour sauce and peanut sauce, if desired.
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