ooo this turned out to be fun! I am two sleeps away from the Farmers Market so the stuff in my fridge is getting to be a bit random. It always gets challenging as the week goes on, to use up bits and pieces of things. I don’t stick to any super strict food budget, but I definitely have a problem with wasting food and throwing things out simply because I didn’t get around to using them. Just seems wrong. So with the random bits in my fridge, I made these delicious little Veg Rolls! Essentially, they are noodles and sauteed veggies rolled up in an egg roll wrapper, and then I lightly fried the outside, instead of deep frying. They would make a great appetizer, but did just fine as a vegetarian entree! Clearly, being fried and all, they are a bit of an indulgence, but a nice midweek treat!
Makes about 16 (it was enough for an entree for 4 grown ups)
1 package of egg roll wraps – can be purchased in the refrigerated produce section of most grocery stores
1 package of asian noodles – I used bean thread noodles, but you could use rice vermicelli as well
2 cups thinly shredded purple cabbage
1 cup thinly chopped broccoli
1 cup thinly sliced onions
1 cup thinly sliced carrots
2 tbs teriyaki sauce
2 tbs soy sauce
2 tbs rice wine vinegar
oil for frying(I recommend peanut oil, grapeseed oil or vegetable oil)
Saute veggies in teriyaki sauce until just tender, 6-8 minutes. Set aside. Bring large pot of water to a boil. Add noodles, and remove from heat. Noodles cook in about 30 seconds. Drain. One at a time put a little clump of noodles and a spoon full of vegetables onto the centre of an egg roll wrapper. Fold ends in and roll up(you’ll figure it out). You should end up with lots of leftover noodles, but not much leftover vegetables. Heat about 1/4 cup of oil in a large deep pot, just enough to generously coat the bottom of the pot. Heat over medium high heat. Working in batches, put a few rolls into the pot, let fry for about a minute and then roll to fry other side, until crispy and golden all over, about 3 minutes total. Remove from pot and place on a plate lined with paper towel to soak up any extra oil. I had to add a bit more oil after I’d fried half of them. In a small bowl, combine soy sauce and rice wine vinegar. Use as a dipping sauce. Serve hot!