Photo by Lori Rice
Use these egg rolls as an ideal starter for your favorite Asian-inspired meal, or you can serve them as snacks at your next holiday party.
Yield: 8 egg rolls
- 1 T. olive oil
- 3 large kale leaves, thinly sliced
- 1/4 medium onion, grated
- 2 cloves garlic, grated
- 1 cup shredded winter squash
- 1 medium carrot, shredded
- 1 cup thinly sliced cabbage
- 1 tsp. freshly grated ginger
- 2 T. soy sauce
- 8 egg roll wrappers
- 3 cups vegetable oil for frying
Heat olive oil in wok or large skillet over medium-high heat. Add kale, onion and garlic. Cook for about 2 minutes, until kale begins to wilt. Add squash and carrots, and cook for 1 minute. Stir in cabbage and ginger, and cook for about 30 seconds.
Remove wok from heat and stir in soy sauce. Set aside until vegetables are cool enough to handle.
Position egg-roll wrapper so it looks like a diamond with one corner facing you. Place generous 1/4 cup vegetable filling in center of wrap. Pull bottom corner over filling, tucking under vegetables. Fold both sides in so that it looks like an open envelope. Fold top corner of wrap toward you, tucking it under to create egg roll.
In wok, 3- to 4-quart Dutch oven or similar-sized pot or pan, heat oil to 350 degrees F. Place egg roll in hot oil, seam side down. Cook about 1Ā½ minutes, until one side is nicely browned. Flip and cook 1Ā½ minutes, or until whole egg roll is evenly browned.
Remove from oil using skimmer or slotted spoon, and place on paper-towel-lined plate to drain. Serve hot with your favorite dipping sauce.