41
Owner’s Manual
Vegetable Egg Rolls
Serves: 4
Ingredients:
2 tablespoons peanut oil, plus extra 1
tablespoon, divided
2 cloves garlic, minced
1 tablespoon ginger, minced
½
sweet onion, sliced thin
1 celery stalk, sliced thin
2 carrots, cut into matchsticks
½
small cabbage head, shredded
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sugar
40-50 egg roll wrappers
Directions:
1.
Heat Wok to 375˚F and add the 2 tablespoons of peanut oil.
2.
Add garlic and ginger and cook for 30 seconds. Add onion, celery, and
carrots and stir-fry for 2 minutes.
3.
Add cabbage, rice vinegar, soy sauce, and sugar, and continue to stir-fry
for an additional 2 minutes.
4. Remove vegetables and place on a sheet tray to cool down. Turn heat off.
5. Take one egg roll wrapper and place on a clean surface. The point nearest
to you should be directly facing you.
6.
Spread 1 tablespoon of the filling, making a horizontal line across.
7.
Roll the point of the wrapper closest to you over the filling. Fold in the two
side corners.
8. Dampen the remaining open point with water. Finish rolling the egg roll
away from you.
9.
Heat Wok to 375˚F and add the extra 1 tablespoon of peanut oil.
10. Place 2 egg rolls in Wok, seam-side down. Fry for about 5 to 8 minutes,
turning them constantly to ensure even cooking. Fry the egg rolls in 2
separate batches.
11. When cooked, drain on paper towels.
Tip:
Serve with a plum sauce or a sweet and sour sauce.
