These egg rolls are not only delicious, but nutritious and inexpensive to make! All ingredients can be found at your local supermarket. You can save time the day of your party by doing step 1 and 2 the night before.
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¼cupdried soy beans
1packageegg roll wrappers
1small onionfinely chopped
½tspjarred minced garlic
1cupbagged coleslaw salad
1green pepperfinely chopped
½cupwater chestnutsfinely chopped
1cupfresh bean sprouts
Oil for frying
Cover the soybeans in a small pot with water or your favorite stock and bring to a boil. Reduce heat to medium and simmer until the beans have absorbed most of the cooking liquid. With a food processor or a potato masher, work the beans into a mash. Mix with soy sauce and set aside.
In a wok or frying pan, sauté the celery, onion, garlic, shredded cabbage mix, mushrooms, green pepper and water chestnuts in the sesame oil for approximately 5 minutes. Add the bean sprouts and turn off the heat source. Add the soybean mixture and mix all ingredients together. If making ahead, transfer the mixture to a bowl, cover and refrigerate.
Lay the first egg roll wrapper flat and place 4 tablespoons of filling in the center. Moisten each edge of the square with a finger dipped in water. Fold the sides up as if it were an envelope. Press each seam to ensure that the egg roll is sealed shut. Proceed with the remaining egg roll wrappers.
In a large frying pan or deep fryer, heat the rolls until they are golden and crispy. Drain on paper towels. The egg rolls can be kept in a warming oven for several hours. Serve with a favorite dipping sauce.
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!