The second Asian-cuisine recipe that I decided to tackle besides my go-to stir fry. And I was pleased! Have you ever made egg rolls? If not, you should check them out! Crispy and delicious! Not to mention incredibly easy!!!
Preheat the oven to 350 degrees Fahrenheit. Using Marshmellow, my food processor, I shredded onions, carrots, turnips, and radishes. You can also do this by hand. Then using about 3 tsp of sesame oil I sautéed them up until the components were soft. I have also tried using beets in the same mixture. I seasoned the mixture with a bit of ginger, course ground pepper, sea salt, coriander and cumin. Then at the last few minutes I added a handful of sauerkraut to add some tang! You can also use rice wine vinegar if you aren't a fan of sauerkraut.
Next lay out your egg roll shells so they are in a diamond shape and brush lightly with coconut or olive oil. Place your contents in the middle of the diamond and fold the bottom point over the contents creating a slight roll. Next, fold over both right and left points and continue to roll upwards toward the top point of the diamond. Lay the egg roll folds down and spread oil on top to generate that crispy crunch!
Bake in the oven for 10-20 minutes until crispy and brown. Make sure they cool a bit before eating because these suckers are HOT out of the oven!!
Let me know what fillings you try! I'm always looking for ideas!