Vegetarian Coast to Coast

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Veggie Eggrolls with Tutti Frutti Sauce

I have always loved eggrolls, but finding vegan ones are almost impossible here on the Gulf Coast. I taught myself how to make them years ago while living in Washington State. The dipping sauce is the added the bonus to these delightful eggrolls.

Veggie Egg Rolls

5 T oil

1/2 tsp ginger garlic paste

1 scallion chopped fine

2 T soy sauce

1 tsp sugar

1/2 tsp cornstarch

1 T sherry

1/2 head napa cabbage shredded

1/4 cup bamboo shoots julienned

1/4 cup mushrooms julienned

1/4 celery thinly sliced

1/2 pd bean sprouts

20 eggroll wrappers

1 T cornstarch dissolved in 2 T water

2 cups oil for deep frying

In a wok, Add 1 T oil and saute the ginger paste and green onion, add the soy sauce and and sugar. Sprinkle with the cornstarch and add the sherry. Add the cabbage, mushrooms, bamboo shoots, celery and bean sprouts. Saute until the cabbage is slightly wilted. Cool.

In a fry daddy, add the 2 cups of oil and heat the oil for frying.

Mix the 1 T of cornstarch with the 2 T water.

On a cutting board, layout 1 egg roll wrapper and paint the outside edge with the cornstarch mixture, add one heaping tablespoon of the eggroll mixture to the center of the eggroll wrapper. Fold over one corner of the eggroll wrapper and pull the mixture in tight and fold in the edges to make it square, continually rolling until the end is stuck to the outside of the wrapper. Process the other 19 rolls in the same manner.

Deep fry for about 5 minutes total. The rolls should be a golden brown. Drain on paper towels and cool slightly before eating them

Tutti Fruitti Sauce

12 oz Apricot Jam

12 oz Orange Marmalade

8 oz applesauce

8 oz can of crushed pineapple

1 can of plum sauce

2 T white vinegar

2 T ginger paste

1 T soy sauce

Put all ingredients into a blender and blend until smooth


Filed under veggie eggrolls tutti frutti sauce vegan blender