Hedden Family Recipes

Spring rolls (egg rolls)

Ingredients:

• 1 package egg roll wrappers (about 6 inches square: do not confuse with wonton wrappers, which are about 3 inches square)
• Sesame oil, if available; if not, use olive oil or other vegetable oil
• 1 Tbsp. minced ginger root
• 1 Tbsp. minced garlic
• 1 cup chopped yellow onion
• 1 cup chopped green onion
• 2½ cups shredded or chopped cabbage
• 2½ cups shredded carrots
• Tofu (optional)
• Mushrooms, finely chopped (optional)
• 1 package fresh bean sprouts, slightly chopped
• ¼ cup soy sauce
• 2 Tbps. toasted sesame seeds, if available

Directions:

Filling cooking step

1. Put 2 Tbsp. oil in large pot and heat on medium high heat
2. Add ginger, garlic, yellow onions, and green onions, and sauté 2-3 minutes on medium high heat until soft, stirring often
3. Turn heat down to medium and add cabbage, carrots, tofu, and mushrooms, first adding those that cook longer (carrots, cabbage) and then those that take less time (tofu and mushrooms). Add bean sprouts, soy sauce, and toasted sesame seeds just at the end of the cooking step. Sauté for another 4-6 minutes, stirring often
4. When vegetables have softened, remove from heat

Egg roll wrapping step

1. Put mixture into wrappers shortly before frying: do not fill wraps ahead of time
2. Lay a wrap down so that one of its corners is facing you
3. Place the desired amount of cooked filling across the middle, from left corner to right corner. Do not fill all the way across: stop ½ inch to one inch short of the corners
4. Fold the corner facing you away from you so that the corner itself lies on the line between the left and right corners
5. Fold the left and right corners toward the center so that the corners meet in the middle
6. Now, roll the egg roll away from you until the corner away from you is rolled up

Egg roll cooking step

1. Put 2 Tbsp. of oil in a large frying pan and heat
2. Once frying pan is warm, lay the egg rolls down in the pan so that the last corner rolled up is facing down; do not overcrowd the pan
3. As the egg rolls cook, rotate them about a third of a turn at a time, so that they cook 2-3 minutes at every rotation
4. Serve immediately