and to my first cooking dinner with my roommate Laura! This past semester I lived in a vegetarian co-op and we each had to cook dinner once a week with a fellow roommate. This was the first (and I guess last dinner that I would cook with my roommate Laura for the co-op). We decided to make spicy peanut noodles (there is an earlier post of this from November 2011) and egg rolls. And saying this was my first time making egg rolls I wanted to document it.
The recipe came from For the Love of Cooking and really was simple (just time consuming – especially when cooking a dinner for 11)! So naturally we ended up with over 30 egg rolls – Laura was the patient one who wrapped them all!
2 cups of savoy cabbage, chopped
2 cups of shredded carrots
2 cups of bean sprouts (the grocery store was all out of these so I picked up alfa
1 can of water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch1/4 cup water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping)
Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito. (The secret here is not to overload on the mixture, otherwise the wrapping will be too difficult)Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.