Vegetarian Egg Rolls And Fish Sauce
appetizers, chinese, pasta, pies, sauces
1 cup carrots, julienned
1 cup cabbage, shredded
1 cup onion, thinly sliced
2 cup cellophane noodles
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic, freshly chopped
1 teaspoon sugar
1/2 teaspoon salt
1 pkg egg roll wrappers
1 water
1 cornstarch
1 vegetable oil, for
1 deep-frying
1 mr q's fish sauce (see
1 recipe
In a bowl, combine the carrots, cabbage, onion, noodles (the tester cut noodles into shorter lengths), cayenne pepper, garlic, sugar, and salt. Set aside.
In a small bowl or measuring cup, combine water and cornstarch to make a paste.
Lay one egg-roll wrapper on a flat surface, place about 1/4 cup of the vegetable filling near one corner, fold the corner over mixture, take the left corner and fold over first fold, take the right corner and fold over. Roll the remaining egg roll wrapper tightly. Use the water and cornstarch mixture as glue to seal edge of egg roll.
In a pot, heat enough oil to cover egg rolls and deep fry until brown. Serve with fish sauce.
Makes 16 egg rolls.
Recipe: Mister Q's in Eden Prairie, MN
[> DPileggi -- Be Seeing You
Yield: 1 servings