Bean and Vegetable Egg Rolls

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Bean and Vegetable Egg Rolls."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/bean-and-vegetable-egg-rolls-recipe.htm>  04 December 2008.

Bean and Vegetable Egg Rolls Photo
Bean and Vegetable Egg Rolls
Yield: Makes 12 servings
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Chick-peas add a new dimension to this Oriental favorite and provide more protein than any other dried bean or pea.
Ingredients:
1
tablespoon sesame seeds

1
tablespoon dark sesame oil

2
green onions with tops, sliced

1
tablespoon minced fresh ginger

2
cloves garlic, minced

2
cups shredded napa cabbage

1
cup shredded carrots

1/2
cup chopped celery

1/2
cup chopped fresh mushrooms

4
ounces fresh or canned bean sprouts, rinsed

1
can (15 ounces) chickpeas, rinsed and drained

1-1/2
teaspoons reduced-sodium soy sauce

Black pepper (optional)

1
egg, beaten

12
egg roll wrappers

Peanut or vegetable oil

Plum Dipping Sauce (recipe follows)



Preparation:
1.
Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2 to 3 minutes or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1 to 2 minutes. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. Cook 8 minutes or until cabbage is wilted. Stir in chickpeas and soy sauce; season to taste with pepper, if desired. Cool 10 minutes; stir in egg.

2.
Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. Fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.

3.
Heat 1 inch peanut oil in large, heavy saucepan over medium-high heat until oil is 375°F; adjust heat to maintain temperature. Fry egg rolls 3 to 5 minutes or until golden. Drain on paper towels; serve hot with Plum Dipping Sauce. Garnish, if desired.



Nutritional Information:
Serving Size: 1 egg roll with about 1 tablespoon plus 1 teaspoon dipping sauce
Sodium 335 mg
Protein 5 g
Fiber 3 g
Carbohydrate 20 g
Cholesterol 18 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 20 %
Calories 118
Dietary Exchange:
Fat 1/2
Vegetable 1
Starch 1


This recipe appears in: Asian