Sunday, November 14, 2010

Last Night's Appetizer - Chloe's Local Cabbage Egg Rolls

A recent handout we received from Chloe's teacher gave tips for encouraging better hand-eye-coordination for 4 year olds (i.e buttoning and zippering) we learned last night that making egg rolls could easily added to that list as well - Chloe was a natural!

Click to enlarge

Local Cabbage Egg Rolls
What you need:
Serves 4

1 Head of Cabbage shredded
1 Large White Onion in small dice
2 Carrots grated
1 or 2 Daikon Turnips grated
1/3 of a container of firm Tofu in a small dice
1 Handful of Cilantro Minced
Rice Paper Wrappers
Rice Wine Vinegar
Soy Sauce
Red Pepper Flakes
1/4 cup of sugar
2 garlic cloves Minced
Vegetable oil for frying

Saute the onion until they begin to caramelize, then add in the cabbage to the onions and sauté until it cooks down quite a bit and is caramelized as well. Then add in the carrots, turnips and tofu and sauté for 5 more minutes. Finally add in cilantro, a small splash of the soy sauce, rice wine vinegar stir and remove from heat. Set aside.

Add water to a small bowl. Take a sheet of rice paper onto a plate facing you and add a heaping tablespoon full of the cabbage mixture in the middle of the wrapper. Dip your finger into the bowl of water and then run your finger along the outside perimeter of the wrapper. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper and tightly seal.

Set aside on a plate until ready to fry.

Make your sweet and sour sauce while you are heating your frying pan.

In a small sauce pan heat 1/4 cup of rice wine vinegar, 1/4 cup of sugar, minced garlic and red pepper flakes (to taste) and heat over medium high heat until sugar is dissolved and sauce has started to thicken. Remove from heat and set aside.

Add about a tablespoon of oil to the pan and fry egg rolls until golden brown on all sides.

Remove from pan and place on a plate lined with a paper towel to absorb the oil. Transfer to a plate and serve with the sweet and sour sauce.

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