Winter Egg Rolls
Winter Egg Rolls
Saute garlic and leeks (or onion) in sesame oil in a large pot. Add all the shredded veggies to the pot with the olive oil. Stir frequently, and keep covered while not stirring.
Add the spices and the optional meat. Continue cooking until the meat (if any) is just cooked through. The veggies should still be slightly firm. Cooking takes about 25 minutes.
Take the pot off the heat, and roll the filling into the egg roll wrappers. 1/4 cup of filling can fit into each wrapper. Sealing the edges of the wrappers with water helps keep the seams from falling apart.
To cook the eggrolls, heat the canola or peanut oil in a pot over a medium-high heat. It is important to have the oil hot enough so that the egg rolls cook in about 4 to 5 minutes or else they will be oil-logged. Fry the egg rolls in the oil until lightly browned. Take them out and drain them on paper towels or grocery shopping bags.
Dip them and eat them!
To reheat frozen eggrolls warm them in a oven at 350 F. until crispy
Ingredients
Directions
Saute garlic and leeks (or onion) in sesame oil in a large pot. Add all the shredded veggies to the pot with the olive oil. Stir frequently, and keep covered while not stirring.
Add the spices and the optional meat. Continue cooking until the meat (if any) is just cooked through. The veggies should still be slightly firm. Cooking takes about 25 minutes.
Take the pot off the heat, and roll the filling into the egg roll wrappers. 1/4 cup of filling can fit into each wrapper. Sealing the edges of the wrappers with water helps keep the seams from falling apart.
To cook the eggrolls, heat the canola or peanut oil in a pot over a medium-high heat. It is important to have the oil hot enough so that the egg rolls cook in about 4 to 5 minutes or else they will be oil-logged. Fry the egg rolls in the oil until lightly browned. Take them out and drain them on paper towels or grocery shopping bags.
Dip them and eat them!
To reheat frozen eggrolls warm them in a oven at 350 F. until crispy
