Jun 21 2010

Pan Fried Eggless Egg Rolls

I love the idea of  pan frying egg rolls, rather than deep frying them. This recipe is quick and delicious. It is also a great one for the kids to help with because there are a lot of hands-on activities for them.

At the time we did this recipe we were still eating seafood so the video shows us cooking shrimp. The recipe is even better without the shrimp and easy to make!
In the video we used egg to seal the wrappers, you can use 2 tablespoons cornstarch and 2 teaspoons of water, mixed to make a glue.

In a bowl, combine 12 oz bean sprouts, with 1.5 tablespoons Sweet Chili Sauce (if you like it spicy, add 3 tablespoons).

Now start putting together your egg rolls.

Lay down an eggless egg roll wrapper in a diamond shape, add 2 large tablespoons of the sprout mixture, then 1 teaspoon cilantro. Close the wraps by folding up the lower corner, then fold the 2 sides in, then brush a little water to the top corner and fold it over.

Repeat above 6 times.

Heat about 3 tablespoons Peanut in a skillet over medium-high heat and add egg rolls – folded side down (I make about 3 at a time).

It takes about 7 minutes for them to cook, turning once.

SAUCE – In a bowl combine 1/4 teaspoon fresh grated ginger, 2 teaspoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 Teaspoon sweet chili sauce, and a little pepper.

Here’s what you will need….

Sweet Chili Sauce (In Asian Cooking Section of the store)

12 oz Fresh Bean Sprouts

12 (8 inch) Egg Roll Wrappers (eggless wrappers can be found at Whole Foods).

6 Tablespoons Fresh Cilantro

Peanut Oil to pan fry egg rolls (desired amount depends on personal preference – maybe 1/4 cup)

1 Tablespoon Rice Vinegar

2 Teaspoons Low Sodium Soy Sauce

1/4 Teaspoon Grated Fresh Ginger

Pepper to taste

I found this recipe in a magazine (can’t remember which one), and it’s been a great addition to our dinner rotation. Quick, healthy and fun!

 

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