Monday, June 18, 2007

Vegan Whole Wheat Eggroll Recipe



Vegan Whole Wheat Eggroll Recipe

So, I don't usually measure when I do this, but next time I'll try to remember to. Until then, here's the basic steps. Play with it as you like and enjoy the results!

First, I heat a little oil in a cast iron pan and add chopped onions (or scallions or green onions, etc.), garlic (or garlic scapes), and ground ginger. Fry on medium heat until semi-translucent. Add some shredded green cabbage (or bok choy or other type of green that has some body after cooking) and spray with soy sauce. At this point, you can add carrots, bean sprouts, and other veggies that you'd like in your eggrolls. Let stir and cook until mostly cooked through. You don't really want to cook them to death since they're going to be fried later. Take off of the stove and put aside.

Then, while that's cooling. Mix some whole wheat flour and salt together. Add enough water to gather up the dough and knead a few times. Once it gets well integrated and starts feeling a bit stiff, put it aside for 10-15 minutes so the dough can relax. In the meantime, you can set up your pasta roller.

Break off a piece of dough (maybe a 2 inch ball?) and flatten down to a 3 or 4 inch disk to feed into the pasta roller. Feed it through (turning which end of the dough goes in first as needed) until you get the dough roughly the width of the pasta roller:


Then feed it through up until number 6. You should have a long, thin sheet of dough the width of the roller. Lay it out flat and add some of the veggie mixture onto one end:


Roll the end over and then cut about 4 or 5 inches away from the edge:


Fold the sides up and fold the long flap into a blunt point and then roll the rest of the way up making sure that the side get tucked in during the wrap:


Gently press the blunt point against the roll to seal. You can also use a little water or liquid from the veggies to help this process:


Heat up some oil in a pan and fry over medium to medium high heat. You want the oil hot, but not so hot that they bubble or burn. Turn to cook all sides evenly. Place on newspaper to absorb some of the excess grease:


Serve with the dipping sauce of your choice and enjoy!

2 comments:

Benjamin said...

Amy - this is a great recipe. Thanks for sharing it. I just now caught up from when you started blogging, and OMG I forgot how well you guys eat! I'm definitely going to miss DR this summer while I swelter in the Texas heat.
love,
Benjamin

Lovliebutterfly said...

This looks really good! I might try making these... :)