Vegetarian Egg Rolls with Spicy Apricot Dipping Sauce
These are delicious! Chop the veggies as small as you can because the small pieces make the egg rolls easier to roll.
Using a food processor, box grater or a good old knife, chop 1/2 of a small head organic green cabbage, 1 large carrot, 1 cup sugar snap peas or snow peas, 10 shitake mushrooms, 1 can water chestnuts, half of a red jalapeno pepper, (seeds removed) and add them to a big mixing bowl.
Slice 1/2 sweet onion very thinly, chop up the thin slices & add them to the bowl. Add 1 cup bean sprouts, and a big bunch of fresh cilantro , chopped.
In a small bowl combine 2 tblsp peanut butter, 1/2 tsp sesame oil, 1 tsp soy sauce, 1 crushed garlic clove, 1 inch of fresh ginger, grated, 1/2 tsp oyster sauce, and 1 tsp fish sauce. Mix it all together till the peanut butter dissolves.
Add the peanut butter mixture to the chopped veggie mixture. Season the bowl of mixed veggies with some black pepper. You don’t really need salt because of the soy sauce and fish sauce.
Roll up the egg rolls sealing the end with some scrambled egg wash. You can roll these as small appetizer using those little won ton wrappers, or as large egg rolls using the larger wrappers. Place each egg roll on a plate that’s been dusted with flour till you are ready to fry them up.
Heat 1 inch of canola or vegetable oil in a cast iron skillet till it’s pretty hot but not smoking. Your egg rolls should bubble right away. Cook on both sides for about 1 1/2 mins till crispy and golden brown.
You can also do these in the oven. Spray the cookie sheet with canola spray, place all the egg rolls about an inch or so apart, sprits with canola spray & bake at 400 for 15 minutes or so till crispy. They come out much crispier in the cast iron skillet, but are healthier in the oven.
Serve with apricot dipping sauce:
Mix 2 tablespoons apricot jelly, the other half of the red jalapeno, minced, 1 tsp rice wine vinegar, 1 tsp brown sugar, 1 tsp (or 2) sesame oil, 1 crushed garlic clove, 1/4 tsp fresh grated ginger