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)