Winter Egg Rolls


Winter Egg Rolls

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March 29, 2017

Winter Egg Rolls


5 cloves garlic, minced

1 leek, sliced thin (or 1/2 and onion)

2 T. sesame oil

1/2 head of cabbage, shredded red or green (we use a food processor)

1 large package mushrooms, shredded

½ bag brussel sprouts, shredded

1 beauty heart radish

2 carrots, shredded

1 celeriac, shredded

2 tblsp olive oil

optional raw shrimp or pork, chopped into small bite-sized pieces

1/8 c. soy sauce

1 tblsp sugar

1 tsp salt

1 tblsp minced ginger

1tsp cajun seasoning or cayenne

Dash of cumin

black pepper

1 package egg roll wrappers

canola or peanut oil for frying

sweet and sour sauce, or hoisin sauce for dipping


1Saute 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.

2 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.

3 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.

4 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.

5 Dip them and eat them!

6 To reheat frozen eggrolls warm them in a oven at 350 F. until crispy