Farm Box Vegetable Egg Rolls

If you have approximately 1 hour and 15 minutes to spend in the kitchen, Farm Box Vegetable Egg Rolls might be a spectacular dairy free recipe to try. For 71 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 181 calories, 6g of protein, and 4g of fat. This recipe serves 12. It works well as a very affordable hor d'oeuvre. Head to the store and pick up sesame oil, green cabbage, garlic powder, and a few other things to make it today. 71 person have tried and liked this recipe. A few people really liked this Chinese dish. It is brought to you by A Family Feast . With a spoonacular score of 52%, this dish is good. If you like this recipe, you might also like recipes such as Vegetable Paella with Farm Egg, vegetable egg rolls, and Vegetable Egg Rolls.

Servings: 12

 

Ingredients:

4 ounces apple sauce

4 ounces bean sprouts

4 ounces button mushrooms, see below

vegetable or canola oil for frying

1 teaspoon chopped scape tops

2 ounces carrots, see below

1/2 teaspoon garlic chili paste

1/2 teaspoon corn starch

3/4 teaspoon corn starch

1 16-ounce package egg roll wraps

1 teaspoon fresh ginger, grated

1/2 teaspoon garlic powder

2 scapes with stems, see below

1/2 teaspoon granulated sugar

8 ounces green cabbage, see below

2 tablespoons honey

1 large kohlrabi (8-10 ounces), see below

1 tablespoon peanut oil

2 tablespoons rice vinegar

1/2 teaspoon sesame oil

1 teaspoon sesame oil

1/4 cup soy sauce

1 1/2 tablespoons soy sauce

2 tablespoons water

4 ounces zucchini, see below

Equipment:

bowl

wok

pot

sauce pan

paper towels

tongs

Cooking instruction summary:

1. In a small bowl combine 1 1/2 tablespoons soy sauce, corn starch, sesame oil and sugar. Set aside.
2. In a very hot wok, heat peanut oil.
3. Add scapes and mushrooms and cook over high heat, stirring often for three minutes. Add ginger and cook for another minute.
4. Add cabbage and mix to incorporate the cabbage into the mixture. Once mixed, add the reserved sauce and just cook long enough to thicken. The cabbage will still be crunchy but not totally raw. Don’t overcook this step.
5. Pour this mixture into a large bowl and stir in raw kohlrabi, kohlrabi leaves if you have them, raw zucchini, raw carrots and bean sprouts.
6. Fill a fryer or deep heavy bottomed pot with vegetable or canola oil high enough to fry the eggrolls. Do not heat yet.
7. To assemble, lay a wrapper out with a corner facing you. Place one 12th of the filling in the center spreading it out not quite to the ends. Roll the tip facing you away and tuck it tight under the filling. Fold the left and right sides in.
8. Wet your finger with some water and dap the top point exposed edges. Then roll the eggroll away from you ending on the wet edge. Keep covered until all twelve are finished.
9. Heat a wok to 350°F.
10. While oil is heating make the Dipping Sauce by combining soy sauce, vinegar, honey, apple sauce, sesame oil, garlic powder and garlic chili paste into a small sauce pan. Turn on heat. Mix the water with corn starch and add to mixture. Once mixture has thickened, remove from heat and add chopped scape tops.
10. Once wok is hot, fry eggrolls in two batches, turning with tongs or a spider to brown all sides. Once brown, remove to paper towels to drain. This should take about 4-5 minutes per batch.
11. Serve hot with the dipping sauce on the side.

 

Step by step:


1. In a small bowl combine 1 1/2 tablespoons soy sauce, corn starch, sesame oil and sugar. Set aside.

2. In a very hot wok, heat peanut oil.

3. Add scapes and mushrooms and cook over high heat, stirring often for three minutes.

4. Add ginger and cook for another minute.

5. Add cabbage and mix to incorporate the cabbage into the mixture. Once mixed, add the reserved sauce and just cook long enough to thicken. The cabbage will still be crunchy but not totally raw. Don’t overcook this step.

6. Pour this mixture into a large bowl and stir in raw kohlrabi, kohlrabi leaves if you have them, raw zucchini, raw carrots and bean sprouts.

7. Fill a fryer or deep heavy bottomed pot with vegetable or canola oil high enough to fry the eggrolls. Do not heat yet.

8. To assemble, lay a wrapper out with a corner facing you.

9. Place one 12th of the filling in the center spreading it out not quite to the ends.

10. Roll the tip facing you away and tuck it tight under the filling. Fold the left and right sides in.

11. Wet your finger with some water and dap the top point exposed edges. Then roll the eggroll away from you ending on the wet edge. Keep covered until all twelve are finished.

12. Heat a wok to 350°F.1

13. While oil is heating make the Dipping Sauce by combining soy sauce, vinegar, honey, apple sauce, sesame oil, garlic powder and garlic chili paste into a small sauce pan. Turn on heat.

14. Mix the water with corn starch and add to mixture. Once mixture has thickened, remove from heat and add chopped scape tops. 1

15. Once wok is hot, fry eggrolls in two batches, turning with tongs or a spider to brown all sides. Once brown, remove to paper towels to drain. This should take about 4-5 minutes per batch. 1

16. Serve hot with the dipping sauce on the side.


Nutrition Information:

Quickview
180k Calories
5g Protein
3g Total Fat
31g Carbs
7% Health Score
Limit These
Calories
180k
9%

Fat
3g
6%

  Saturated Fat
0.5g
3%

Carbohydrates
31g
11%

  Sugar
6g
7%

Cholesterol
3mg
1%

Sodium
625mg
27%

Get Enough Of These
Protein
5g
12%

Vitamin C
23mg
28%

Manganese
0.39mg
19%

Vitamin K
19µg
19%

Selenium
11µg
17%

Vitamin A
844IU
17%

Vitamin B1
0.25mg
17%

Vitamin B3
2mg
15%

Folate
55µg
14%

Vitamin B2
0.23mg
14%

Iron
1mg
10%

Fiber
2g
10%

Copper
0.15mg
8%

Phosphorus
73mg
7%

Potassium
240mg
7%

Vitamin B6
0.12mg
6%

Magnesium
21mg
5%

Vitamin E
0.62mg
4%

Calcium
41mg
4%

Vitamin B5
0.32mg
3%

Zinc
0.48mg
3%

covered percent of daily need
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