1 pk Egg roll wrappers
Or
1 *recipe of cheese blintz pan
Sesame oil
1 c Celery, finely chopped
1 Onion, small, finely chopped
2 Garlic cloves, minced
1 c Cabbage, finely shredded
1 c Mushroom, finely chopped
1 Green pepper, finely chopped
1/2 c Water chestnuts, finely chop
1 c Sprouts, bean or seed, fresh
1/4 c Soybeans, dry cooked and
-pureed
3 tb Soy sauce
2-1/2 c Brown rice, cooked
These egg rolls make an excellent first course, or
when eaten right with the cooked rice, a whole meal.
Just be sure, if you eat them without rice, that you
include rice in the meal to complement the soybeans.
In a wok or frying pan saute the vegetables in sesame
oil in the order given. After the onion has started
sauteing, add the remaining vegetables quickly so that
the total time with the heat on is about 5 minutes. As
soon as you add the bean sprouts to the pan, turn off
the heat.
Stir the pureed soybeans and soy sauce together. Then
stir this mixture into the vegetables.
The whole mixture may be chilled several hours, or
used warm. To prepare the rolls: place about 1/4 cup
filling in the center of each pancake or egg roll
wrapper; fold the corners over envelope-style and seal
with a flour-water paste.
Heat a large frying pan with oil in the bottom. Fry
the rolls until they are crisp and brown, turning only
once. You may deep fry the rolls if you are into deep
frying, but they are better cooked only in a little
oil. Drain on paper bags or towels.
Keep the rolls hot in a 250° oven up to an hour. Or
reheat them at 450° for about 10 minutes.
Serve 2 egg rolls with about 1 cup of cooked rice and
any of the following: mustard, horseradish, soy sauce,
sweet and sour sauce, or hot sauce.
