Monday, March 31, 2008

Chinese Vegetable Rolls


1/4 cup (60ml) red wine

2 tbsps (30ml) teriyaki sauce

2tbsp (30ml) Worcestershire sauce

1 cup (250ml) diced Zucchini

1 cup (250ml) diced yellow squash

1 cup (250ml) broccoli flowerets

1 cup (250ml) cauliflower flowerets

1/2 cup (125ml) diced carrots

1/4 cup (60ml) chopped red onion

1/4 cup (60ml) chopped fresh parsley

1/4 tsp (1ml) white pepper

1/4 tsp (1ml) garlic salt

1/8 tsp (0.5ml) ground red pepper

1/8 tsp (0.5ml) black pepper

1 package (16ounced/450g) egg roll wrappers

1 egg, beaten

Peanut or corn oil for frying sweet and sour sauce, hot mustard sauce or soy sauce for dipping.


  1. Combine wine, teriyaki sauce and Worcestershire sauce in a large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5-6 minutes till flavours blend and vegetables are crisp-tender. (Do not over cook)
  2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature till cool.
  3. Place about 2 tablespoons (30ml) vegetable mixture on bottom half of 1 egg roll wrapper.
  4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
    Fold left and right edges over 1/2 inch (1.5 cm), roll up jelly-roll style.
  5. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
  6. Heat 1/2 inch (1.5cm) oil in large, heavy saucpan over medium-high heat until oil reaches 175 degree C. adjust heat to maintain temperature. Fry egg rolls, a few at a time in hot oil 2 mins or till golden brown, turning once. Remove with slotted spoon, drain on paper towels.
    Serve warm with sauces for dipping.

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