Spring rolls

Well, our TV is out again and Kaylee is napping, so I figured I would post the spring roll recipe. These spring rolls are really good, really easy to make and full of good veggies. I've made them as is, without shallots and without broccoli and they are always really good. The last time I made them I added shelled edmame and they came out quite tasty.


Unfortunately I didn't get a picture with one cut open. But I think you get the idea.

Spring Rolls

Ingredients

1 cup broccoli
1 cup carrots
2 cup cabbage
1 cup snow peas
8-10 shallots
1 cup mushrooms
fresh ginger
2-3 tablespoon canola or veg oil
2-3 teaspoon sesame oil
2-3 teaspoon soy sauce
2 teaspoon sugar
salt and white pepper to taste
eggroll wrappers (one pkg)
bowl of water

Directions:

Cut up all veggies into small pieces (thinly sliced). In large pan or wok heat up canola oil and add mushrooms and ginger. After a minute, add rest of veggies. Cook for 2-3 min. Add sesame oil, soy sauce, vegan sugar, salt and pepper. Cook another 3 minutes. Remove from heat.

Take an eggroll wrapper, use fingers to moisten the edge with water, lay the wrapper in a diamond shape and place veg mixture in middle. Fold up bottom, sides and then roll up to the top (use enough water to seal). I bake mine in a cake pan that has been greased with some oil spritzed on top, 400 degrees for 10-15 min (until brown), but you could steam or fry.