ASIAN VEGGIE EGGROLLS WITH A GINGER-SOY DIP

ASIAN VEGGIE EGGROLLS WITH A GINGER-SOY DIP image

Yield 6-8 servings

Number Of Ingredients 23

15 Large Won-ton Wrappers, find fresh in the produce section
2 Tablespoons Canola Oil
4 Cups Bean Sprouts, washed and dried
6 Green Onions, diced fine
1 Cup Snow Peas, finely chopped
2 Cups Carrots, peeled and shredded
4 Cups Cabbage, shredded
3 Garlic Cloves, minced and peeled
1 Teaspoon Fresh Ginger, peeled and minced
2 Tablespoons Brown Sugar
1/2 Teaspoon Five-spice Powder
3 Tablespoons Light Soy Sauce
Salt and Pepper, to taste
1/2 Cup Canola Oil
1 Egg, beaten
Dipping Sauce:
3/4 Cup Light Soy Sauce
6 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
1 Tablespoon Fresh Ginger, peeled and minced
1 Teaspoon Brown Sugar
2 Garlic Cloves, finely minced and peeled
1/2 Cup Green Onions, thinly sliced for topping dipping sauce

Steps:

1. Heat a large wok on high heat. Add the 2 tablespoons canola oil to the hot wok on high heat. 2. Add all the vegetables, the garlic, ginger, brown sugar, five-spice powder and stir fry on high heat for about 2-5 minutes. Do not over cook as the vegetables should be crispy for the filling. 3. Add the soy sauce and continue to stir fry for an additional minute. 4. Drain the vegetable mixture in a colander for excess liquid to drain and set aside to cool sightly before filling eggroll wrappers. 5. Fill eggrolls according to package direction or just use your imagination on the fold. Seal with the beaten egg with a brush. 6. TO MAKE DIPPING SAUCE: Stir together or process the ingredients for the sauce and serve with the green onions as a topping to the sauce. 7. TO FRY: Heat the cup of canola oil in a flat bottomed 12 inch non-stick fry pan. Brown both sides of each wrapped eggroll on medium to high heat. Drain on paper towels until ready to serve. These eggrolls taste good hot or room temperature. Serve each person with a portion of the dipping sauce topped with the green onions.