July 06, 2006

Vegetarian Egg Roll

I have been playing with some veggie versions of food that I love. I have some issues with nitrites and have to watch what I put into things. One of the biggest culprits for nitrites is meats - cured and processed meats. As I get closer to 40, I am also aware of my need for less meat and more veggies, fruits and grains in my diet as well as the need for my hubby to cut back for his hypertension. That is why the veggie versions...

Here is my latest play session results on the egg rolls

Egg Roll Filling

Cabbage

Carrot

Zucchini

Ginger

Onion

Garlic

Salt and Pepper

Heat coconut oil in wok. Place all veggies into wok and stir occasionally until just turning soft. Add ginger, salt and pepper to taste. Lay out egg roll dough and place filling into center of square. Roll according to directions on package. Place into very hot oil and brown on all sides. Keep an eye on it as it browns to make sure it is not over brown. Remove from oil and place on plate with paper towel to cool.

You may be asking why I did not add tofu at this point. I am allergic to soy... *hehe...* like itchy rashy hives kinda allergic. That makes vegetarian a little harder but not impossible. These turned out rather yummy and the kids even ate them with all the "good for you stuff" in them. I'll keep playing and tweaking...

No comments:

Post a Comment