Sunday, September 7, 2014

Veggie Egg Rolls and My Three Favorite Dipping Sauces

When I met my husband he considered Asian food a food group. He could eat it morning, noon, and night. So naturally when we switched to a whole foods plant-based diet I had to figure out a way to cover his craving for that style of food. I will admit, I am not perfect *gasp* so there are a couple things you will see I have let slide under that stone wall of "clean eating". I consider myself an 85 percenter. I eat clean almost every single time, but you gotta have the tiniest bit of fun on occasion. 

Making these egg rolls requires some involved steps, but trust me when I say it is sooo worth it!

This recipe makes a dozen egg rolls and three dipping sauces.

What you'll need:
Egg rolls
Package of egg roll wraps
1/2-3/4 head of cabbage
3 carrots
3 small or 1 large zucchini 
1 medium onion
3 cloves of garlic
1 tbsp of extra virgin olive oil
1 tbsp of miso paste
1 tbsp of sesame oil
1 tbsp of soy sauce
1 tsp of powdered or fresh ginger 
An oil such as canola or coconut that can cook at a high temp with out smoking for spraying on the egg rolls before baking. I have a kitchen spritzer that I can add any sort of oil to, but you can purchase natural oil sprays.
Sea salt and pepper 

3 Sauces
Good quality natural soy sauce 
1 1/2 tbsp whole grain mustard
1/2 tbsp red or green curry paste
1/8 tsp ground cheyanne pepper
1 1/2 tbsp jam/preserves (I use strawberry, but orange or apricot would be amazing)
1 tbsp rice vinegar
Pinch of sea salt

Preheat oven to 500 degrees, yes all the way up there! 

Prepping our veggies.

I used my grater on the food processor to shred the zucchini and carrot. If you don't have this time saving tool I am sorry! Grate your zucchini and carrot into a medium bowl. Then salt them. The point of this step is to remove the water from those veggies. Stir the salt around in the mix, and set it aside to allow the salt to work it's magic.

Cut your cabbage into 1/4 inch shreds, dice your onion, and mince your garlic. Add evoo, cabbage, onion, garlic, ginger, and sesame oil into a skillet over med heat. Season with sea salt and pepper.

Give it a good stir and cover. You aren't wanting to cook this mix too much just wilt the cabbage. It will finish it's cooking in the oven.

While this is cooking, back to our zucchini and carrot. You should see some liquid pooling. In a mesh strainer press out all the liquid you can. Then add your strained veggies to a dry large bowl. 

Remove the lid from the cabbage, give it a good stir, and turn up your heat to cook off any liquid that may be lurking in the bottom of your skillet. Extra liquid = soggy egg roles. Ain't nobody got time for that, y'all.

Once all the liquid is cooked off, add your cabbage mix to the other veggies. Then add the miso paste and soy sauce. Give it a stir so that everything is all combined.

Prep your cookie sheet by spraying it with the high temp cooking oil of your choice.

Stack your 12 egg roll wraps on a clean work surface. Fill a small bowl with some water (this will be used to dip your fingertips so you can wet the egg roll wrap to seal).

Place about a 1/4 cup of your veggie mix in the center of each egg roll wrap. Like so...

Your egg roll wrap package should show
you how to wrap these, but if it doesn't... Pull your south end up over the mix. Then east and west go folded in simultaneously. To finish dip your fingertips in the water bowl and wet your north remaining tip. Lastly, just roll your 3/4 wrapped veggies north! 

Place your rolls on the cookie sheet and spray the tops with your high temp cooking oil.

Place them in the 500 degree oven for about 10-15 minutes on each side. The insides of these little treasure will be as hot at the surface of the sun, so allow them to cool! You can also cut them in half to speed this process.

Okay now the easy part. Sauces!

First sauce. Soy. Pour your good quality soy sauce in a bowl for dipping. Done

Second sauce. Sweet and sour. Add your jam/preserves, rice vinegar, and pinch of salt to a small bowl and stir together. Done.

Third sauce. Spicy curried mustard. Add your whole grain mustard, curry paste, and cheyanne to a small bowl and stir together. Done!

Enjoy and share these with your friend and family. They will be a hit!

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