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Location: Texas, United States

Monday, October 11, 2010

Vegetable Egg Rolls With Dipping Sauce

From my Babies and Toddlers cookbook.

1 Tbsp corn or sunflower seed oil, plus extra for oiling and brushing (I used olive)
2 oz dried vermicelli noodles
1 tsp sesame oil
1 small red pepper, seeded and cut into thin strips
2 carrots, cut into thin strips
2 scallions, finely sliced lengthwise
2 oz baby corn, finely sliced
2 oz fine green beans, finely sliced
1 inch fresh gingerroot, peeled and grated (I used 1-2 tsp minced)
1 Tbsp soy sauce
3/4 cup bean sprouts (they were out and I had to get a can of mixed Asian veggies, so I threw in the water chestnuts from the can too.)
16 small egg roll skins, thawed if frozen
1 egg white, lightly beaten

Dipping sauce:
4 Tbsp sweet plum sauce (I used hoisin)
3 Tbsp mayonnaise (light)

Preheat oven to 350. Lighly oil a large cookie sheet (I used nonstick foil instead). Prepare noodles according to package directions. Drain, then refresh under cold running water. Cut into short lengths. I used the little fideos and didn't have to cut them.

Preheat a wok until hot. Add oild and swirl in wok. Stir-fry red pepper, carrots, scallions, baby corn, and beans for 3 minutes. Add ginger, soy sauce, and bean sprouts and stir-fry for 1 minute or until liquid evaporates. I might have stir-fried longer to make sure my veggies were soft enough.

Transfer veggies to a bowl and mix with noodles. Let cool.

Place an egg roll skin on the counter, keeping remaining skins covered to prevent drying. Place a heaping tablespoon of fillig on the corner nearest you then fold the corner over the filling toward the center. Fold in the 2 sides of hte skin to enclose the filling, and then continue to roll. Brush the far corner with egg white and fold over to seal. Repeat with remaining skins and filling to make 16. You may have filling left over. (We used regular-sized egg roll wrappers, and put more than 1 Tbsp in it, and got only 14.)

Arrange on baking sheet and brush each with oil. Bake in preheated oven for 15-20 minutes or until lightly golden and crisp on the outside.

Meanwhile, mix mayo and hoisin sauce to make dipping sauce.

Serve hot with the dipping sauce.

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