Monday, August 04, 2008

Egg Rolls - Appetizer Size

2 cups Napa Cabbage
3 cloves of garlic (chopped fine)
1 tsp chopped ginger
2 tbsp sesame oil
1 small onion (chopped fine)
4 spring onions (chopped fine)
1 tbsp corn oil
1 can water chestnuts (chopped fine)
1 can of shitake mushrooms (chopped fine)
2 tbsp soya sauce
1 tbsp oyster sauce
small wonton wrappers

Heat sesame oil in wok or dutch oven

In bowl, stir together garlic, ginger, onions, napa cabbage, water chestnuts, shitake mushrooms, oyster and soy & oyster sauces, and sesame and corn oil.

Fry until vegetables are soft...about 3 minutes

Let mixture cool in a bowl.

Working with 1 egg roll wrapper at a time, lay wrapper on work surface with 1 corner toward you. Place 1 tsp in centre.

Fold corner over filling. Brush remaining edges with water. Fold in both sides and roll up into cylinder. Set aside in single layer, on plate, uncovered. Repeat with remaining filling and wrappers.

In wok, Dutch oven or deep-fryer, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry rolls, turning once, until golden, about 2 minutes. Remove with slotted spoon; drain well on paper towels.

Serve with Plum Sauce or Sweet Chili Sauce