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| EGG ROLLS |
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Serves 2-3 People
4 T. Vegetable Oil
1-Inch grated, fresh Ginger
8 Pikled Garlik cloves, cut lengthwise in half
2 Scallions, sliced thinly
1 medium Carrot, julienned
1 small Red Bell Pepper, julienned
1 C. Napa Cabbage, shredded
1/2 C. bean sprouts
1/4 C. Chicken Broth
2 T. Soy Sauce
1 T. Sugar
2 T. Sesame Oil
1 T. Lime Juice
8 Large Egg Roll Wrappers
In a wok or your favorite skillet, stir-fry the ginger and garlic in 2 T. of the vegetable oil about one minute over medium heat. Add scallions, carrots, bean sprouts, and red bell pepper and stir -fty over high heat for 2 minutes. Let cool.In a small sauce pan, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage into the broth mixture, bring to boil, and then simmer for 5 minutes, until cabbage is soft. Add sesame oil and lime juice. Cool for about 15 minutes and then strain. Mix with vegetable mixture.
With each Egg Roll Wrapper, place the wrapper with one corner of the diamond closest to you. Fill the egg roll wrappers with a heaping tablespoon of the mixture and then topped with 2 halves of the Pikled Garlik. Begin rolling from the corner closest to you and fold in the sides as you roll. When almost completely rolled up, dab some water at the top corner so that the roll will seal more tightly. Press to seal and set aside, proceeding to the remaining wrappers.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides. Use tongs to turn them. Serve when cool enough to eat, with dipping sauce. Recipe follows.
Dipping Sauce
1/3 C. Soy Sauce
1/3 C. Rice Vinegar
1 T. Honey
1-2 t. Sesame Oil
Pinch of Red Pepper Flakes
Combine all ingredients in a bowl.
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