Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1     9/27/83; site hplabs.UUCP
Path: utzoo!watmath!clyde!bonnie!akgua!sdcsvax!dcdwest!ittvax!decvax!hplabs!kg
From: kg@hplabs.UUCP (Ken Greer)
Newsgroups: net.veg
Subject: Re: Vegetarian Eggrolls Wanted
Message-ID: <985@hplabs.UUCP>
Date: Sat, 20-Oct-84 11:44:40 EDT
Article-I.D.: hplabs.985
Posted: Sat Oct 20 11:44:40 1984
Date-Received: Sun, 21-Oct-84 15:09:38 EDT
References: <3955@decwrl.UUCP>
Organization: Hewlett Packard Labs, Palo Alto CA
Lines: 42

|	How do I make vegetarian eggrolls?
|	I've had some eggrolls:  the contents were green and spicy
|	and delicious.  I haven't found a recipe for them anywhere!

Here you go, Jym, green and spicy...

Fry in a little peanut oil in a hot wok:
	scrambled egg
remove, and then fast fry:
	Scallions
	Celery
then add:
	mushrooms (Shitake if you can get them)
	fresh garlic
	fresh coriander (=cilantro)
	fresh ginger
	sprouts (mung, aduki, whatever)
This should all take about 2-3 minutes.

Add sauce of:
	1/3 Soy sauce
	2/3 Dry sherry
	Arrowroot

Throw in sauce and egg and heat for 20 seconds more.
Remove from heat.  Dripple a little sesame oil in and mix.

Wrap in egg roll wrappers (=moo shee wrappers) coated with a little
egg to make it stick together.  Let dry.

Fry in hot oil:  Make sure the oil is *hot* so you don't
end up with grease balls instead of egg rolls.

If you go for the mustard and plum sauce:

Mustard: dry mustard+water
Plum sauce: prunes+garlic+water in a cuisinart.
-- 
Ken Greer
kg.hplabs@CSNET-Relay (ARPA)
kg@HP-Labs (CSNET)
hplabs!kg (UUCP)