Monday, May 15, 2006

I'm on an eggroll.....

YES! I made eggrolls, successfully for the first time. I have been having an overwhelming hankering for Thai food, intensified by the very icky food a friend and I had at a place that calls itself a Thai Diner (this is in Franklin, TN). Ummm, I may not be a Thai connoisseur, but I do know that Pad Thai is not supposed to be bologna pink and stinking like old fish!

So, Saturday after working on the house (although I am not sure exactly what I accomplished!), I made a run for the local Kroger to pick up much needed supplies. I used a recipe for mini-eggrolls with spicy mustard sauce from the January 2006 Vegetarian Times. In this recipe the filling is sauteed ahead of time, and the assembled eggrolls are put on a hot cookie sheet that has been sprayed with non-stick spray. The rolls themselves are also sprayed and put in the oven at 425 degrees for 10 mins, flip and bake another 10 mins (I think mine only needed about 5-7 mins on each side). They come out just as crunchy as if they had been fried, but w/o the guilt. YUM-O!

We also had Tofu Paht Thai, a recipe given to me by my colleague that she found on the Splendid Table website. Very quick and yummy. It will be the house Paht Thai recipe from now on!

Baked Mini Egg Rolls & Hot Mustard Sauce (Vegetarian Times)

1 T. soy sauce
1 t. rice vinegar
1 t. cornstarch, plus some extra for dusting baking sheets
1 cup shredded cabbage
1/2 cup shredded carrots
2 cloves garlic, minced
1 T. minced fresh ginger
1/4 cup sliced water chestnuts, drained and chopped
1 cup frozen, shelled edamame, thawed
2 T. finely chopped roasted peanuts
1/2 t. dark sesame oil
26 won ton skins
1 large egg, slightly beaten

Whisk soy sauce, vinegar, and 1 t. cornstarch in bowl to blend; set aside.
Warm large nonstick skillet over med-high heat; coat with cooking spray.
Add cabbage and carrots; cook, stirring, until cabbage is softened, 3-4 minutes.
Add ingredients down to dark sesame oil, stirring just until heated, about 1 minute.
Add cornstarch mixture; cook, stirring until thickened, about 1-2 minutes.
Transfer to plate; cover, adn chill about 20 minutes to cool.
Place several won ton skins on work surface, with a corner of each facing you (in diamond shape).
Brush top corner of each with egg.
Put 1 T. filling in center of each; fold bottom corner, then both side corners over filling, and roll up.
Place egg rolls on baking sheet dusted with cornstarch and cover loosely with plastic as you go.
Preheat oven to 425 F.
Put second baking sheet in oven for 2 minutes.
Remove, coat with cooking spray then quickly put egg rolls on it.
Spray rolls and return to hot oven.Bake 10 minutes, flip rolls and bake 10 minutes more, or until golden brown.
Serve with mustard sauce (below).

Hot Mustard Sauce

2 T. powdered yellow mustard
1 T. water
1 t. honey or rice syrup
1 t. rice vinegar

Whisk all ingredients in bowl to blend. Transfer to dipping bowls.


Anonymous said...

Hi Tanya,
Forgive my ignorance...but where can I find the recipe for these eggrolls? I went to the Veg. Times website, but a search turned up no results. Help! They sound wonderful, and a reference to this page on your blog the Cooking Light Bulletin Board made me want to make them!
Thanks so much.

Tanya said...


I posted the recipe. I am not sure why I didn't originally, but it is up now. They are really good. The technique used to bake them makes them seem as if they were fried!

Thanks for stopping by!