Serves: 5
Total Calories: 71
Yield: 12 Egg Rolls
1. To make the filling, heat a wok over medium-high heat. Add the oil, mirin, tamari, garlic, ginger, onions, and carrots. Stir-fry 5 minutes, or until the onions are soft and carrots are bright orange.
2. Add the cabbage and celery, and continue to cook, stirring occasionally for 5 minutes, or until bright green. Stir the scallions and cilantro into the mixture and let cook another 3 minutes. Adjust the seasoning, if desired. Transfer the mixture to a large bowl, and let cool to room temperature (about 20 minutes).
3. In a small bowl, dissolve the arrowroot in the water.
4. Place an egg roll wrapper diagonally on a large cutting board, so it appears diamond-shaped. Place 2 tablespoons of the filling in the center. Fold first the right and left sides of the wrapper over the filling, then fold up the bottom corner, and roll up tightly. Dab some of the arrowroot mixture on the open flap, and then seal the egg roll. Repeat with the remaining wrappers and filling.
5. Place the rolls on an unoiled baking sheet in a single layer, and brush the tops with canola oil. Bake in a preheated 350°F oven for 15 to 20 minutes, or until golden brown.
6. Arrange the egg rolls on a platter and serve with your favorite dipping sauce. Sweet-and-Sour Dipping Sauce and Mustard Sauce with Maple Syrup and Miso are recommended.
For a Change . . .
• Instead of baking the rolls, deep-fry them. Heat 1/2 cup canola oil (about 1/2 inch) in a medium-sized skillet over medium heat. Add the rolls and fry, rotating them as they cook, until golden brown on all sides.
This Cabbage, Scallion, and Cilantro Egg Rolls recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.
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