How many times have I said that I love making Chinese food at home? So much better than ordering in. I made three batches to test out how much tamari to put on the vegetables inside the wonton wrappers (none, some, a lot) and my final recipe is some. And of course, no egg roll is complete without the duck sauce. I did some research and it’s a combo of sweet and tangy. Actually, I kept making the egg rolls just to dip into the duck sauce!
1/2 cup homemade applesauce
1/2 cup apricot preserves
2 tablespoons apple cider vinegar
1/2 tablespoon agave
Mix all ingredients and heat up over high heat. Cook until it thickens and reduces somewhat. Chill until ready to use.
Spring Rolls (makes 6)
1/2 head of cabbage, chopped
2 carrots, chopped (small, like in the food processor)
1/2 cup snow peas, chopped
2 tablespoons tamari
1/2 tablespoon cornstarch
6 vegan wonton wrappers
Chop the cabbage and saute in sunflower oil. Add the carrots and keep cooking. Add the snow peas. Whisk together the tamari and cornstarch. Add to the vegetables and mix well.
To make the egg rolls, set the wonton wrapper down in front of you so it is in a diamond shape. Brush water around the edges and place a scoop of the mixture in the bottom corner. Roll it once and then tuck in each side. Keep rolling until done.
Heat up about 16oz of oil until super hot. Slide 3 rolls at a time into the hot oil using a spider strainer. Let them slowly roll off and start to cook, moving them around so they don’t stick, and then let them cook. Turn the rolls if necessary and when they are done, drain them on a paper towel until ready to serve. As the oil gets used, the rolls get done faster and get more crispy.
Dip, I mean double dip (!), into the duck sauce and enjoy!