Vegeatble egg rolls with lime-ginger dipping sauce

Vegeatble egg rolls with lime-ginger dipping sauce
Vegeatble egg rolls with lime-ginger dipping sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • EGG ROLLS

  • 1

    tablespoon vegetable oil

  • 1

    package(16 ounces) coleslaw mix

  • Salt

  • 1/2

    cup sliced scallions

  • 2

    tablespoons smooth peanut butter

  • 16

    egg roll wrappers

  • 2

    cups vegetable oil for frying

  • 2

    tablespoons minced fresh cilantro for garnish

  • LIME-GINGER DIPPING SAUCE

  • 2

    tablespoons fresh lime juice

  • 2

    tablespoons Asian fish sauce

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon hot red pepper flakes

  • 1

    tablespoon sugar

Directions

TOMAKEEGGROLLS: Heat a tablespoon oil in a large (12-inch) skillet until it starts to shimmer and wisps of smoke are just visible. Add coleslaw mix and saute, seasoning lightly with salt, until just wilted, 1 to 2 minutes. Pour mixture into a medium bowl. Stir in scallions and peanut butter until evenly distributed. Place an egg roll wrapper on a work surface. Place 2 tablespoons filling just below center, forming it into a log. Fold both sides of wrapper over filling, then fold bottom of wrapper over filling and roll it up as tightly as you can. Moisten wrapper end with wet fingertips and press it against roll to seal. Repeat with remaining wrappers and filling. If not serving immediately, heat oil in a Dutch oven or small pot to 300 degrees. Cook egg rolls 6 at a time, turning once, until crisp but still blond, about 2 minutes. Drain on paper towels, cool, and store in a zipper-lock bag. Reserve oil. TOMAKESAUCE: Up to 2 hours before serving, mix ingredients with 1 tablespoon water. Transfer to a small serving bowl. TOFINISHEGGROLLS: Twenty minutes before serving, heat oven to 200 degrees. Heat oil in a Dutch oven or small pot to 375 degrees. Cook egg rolls 6 at a time, turning once, until crisp and golden brown, about 2 minutes if rolls have already been fried once, or about 5 minutes if not. Drain on a rack set over a baking sheet and keep fried egg rolls warm in oven while you cook remaining batches (or until ready to serve). Halve each roll on the diagonal and dip each cut end in cilantro. Stand cut side up on a serving tray and serve with dipping sauce.

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