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Alissa Whelan: Lissy’s Veggie Eggrolls Super fun for dinner or a potluck! Ingredients: 1 package of Eggroll Wrappers 1 Bag of Cole Slaw Mix OR 1 Head of Cabbage and 1 Carrot, shredded 1 8 oz. Jar of Sliced Shiitake Mushrooms*, drained and rinsed 2 Medium Avocados, peeled and cubed 1 tsp. Ginger, grated 2-3 Tbsp. of Sauté Oil of choice (Olive, Canola, Sesame, Ghee, etc.…) Canola Oil (for frying) 2-3 Tbsp. (to taste) Soy Sauce Sweet Chile Sauce or Duck Sauce Cooking Directions: Heat Olive Oil in pan Once pan is hot, add Ginger, Sauté for 30 seconds Add Cabbage and Carrots, Sauté until cooked down, approximately 5 minutes Add Soy Sauce and stir into mixture Add Shiitakes and Avocado, Sauté for another minute Remove mixture from pan, and drain off excess liquid Follow Diagram to fill and wrap Eggrolls with mixture until gone ** Heat about an inch of canola oil in Frying pan (or you can use a deep fryer)

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Once oil is super hot, (You can test by splashing a couple of drops of water, if they sizzle and pop, then you are ready to add egg rolls, but stand back when doing the water test so you don’t burn your face!) add egg rolls to the pan, but do not overcrowd. Use tongs to flip if necessary. Egg Rolls are done when they are a nice golden brown. Use tongs to remove

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...