aloha every day

aloha every day

Monday, April 8, 2013

Eggroll Revolution

Dinner at hour house usually involves digging through the fridge to find anything that we can throw together to make "new."

Recently, I had peanut, veggie, tofu stirfry leftovers...
and eggroll wrappers.
Naturally, I stuffed the leftovers in the wrappers
Stirfry eggrolls!

Well, that got me thinking:
What else can be stuffed into eggroll wrappers and fried?
Many combinations came from that test night.
Here, though, is my favorite:

Veggie Cheese Enchilada Eggrolls
Need: Eggroll wrappers (I bought mine from Vons)
1 can low sodium cream of mushroom soup
1 head of broccoli
2 small green zuchinni
1 can chopped green chilis
1.5 c. shredded cheddar cheese
coconut oil

1. Chop broccoli and zuchinni into tiny pieces (small enough to go inside an eggroll....nobody wants to bite into an eggroll and pull out a big piece of broccoli...chop that sucker up!)
2. Saute the veggies in the coconut oil (olive oil will work well for this step, as well).
3. Add in 1/2 can mushroom soup, green chilis, 1/4 c. salsa, and 1 c. cheese; stir until melted and combined.
4. In a separate small pot, combine the remainder of the soup, cheese, and another 1/4 c. or so of salsa.  Stir until combined (this becomes the dipping sauce for the eggrolls).
5. Scoop 1-2 small spoonfulls of the veggie mixture onto an eggroll wrapper.  Follow this tutorial to wrap the eggroll: 
Be sure to wrap it tight and use water to close off the edge.
6. Melt some more coconut oil in a pan (*note- olive oil does not work well for this step...need an oil with a higher smoke point.  Good alternatives: Avocado oil, grapeseed oil. 
For more info on smoke points: oil smoke points
7. Fry each side of the eggroll for about 1 min.
I use tongs to turn the eggrolls.  Be careful not to puncture the wrappers, or the cheese will come pouring out...haha.
8. Place on a paper towel to cool.
9. Dip into your salsa/cheese mixture, and enjoy!

Happy eggroll revolution!

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