Kicking VT Egg Rolls
Team: D Lee Crew
Host School: Twin Valley High School
Age Group: High School
Ingredients
Sweet and Sour Pepper Sauce
1/2 cup water
2 tsps vegetable stock
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 Tbsp brown sugar
1 tsp hot pepper flakes
cornstarch
Egg Roll
2 cups shredded Kale
2 cups shredded Swiss Chard
3 cups shredded cabbage
2 cups shredded carrots
2 cup raw, peeled, cubed butternut squash
1 onion diced
1 red pepper diced
1/2 cup ginger minced
1/2 cup garlic minced
14 oz package firm tofu, crumbled
1 egg
1/2 cup maple syrup
1/4 margarine
1 cup vegetable stock
6 oz Vegetable oil
3 oz sesame oil
white pepper
Egg Roll wrappers
Preparation Instructions
Sweet and Sour Pepper Sauce
1. Add 2 tsps vegetable stock to 1/2 cup water.
2. Bring water and stock to a boil.
3. Add to soy sauce and the vinegar.
4. Add the brown sugar and mix well.
5. Add the pepper flakes.
6. Add cornstarch to mixture to the thickness you desire.
Egg Rolls
- combine veg oil and sesame oil
- mix together greens and carrots
- in small batches, with a very hot wok, using oil blend, saute onions, red pepper, garlic, ginger, greens, tofu, adding the ingredients to the pan in that order. When ingredients are seared add 1-2 ounces of veg stock and reduce until evaporated. Set a side each batch, mix and chill
- cover butternut with water and boil until tender, strain and using an immersion blender puree with margarine and 1/4 cup ginger. Season with white pepper to taste
- build egg rolls using 1/2 cup of filling in each wrap.Use beaten egg to seal the egg roll
- place egg rolls on lightly oiled sheet pan. Brush with maple syrup and bake 30 minutes
- Spoon butternut on plate as garnish, place egg rolls on top and add sweet/sour pepper sauce as desired
Makes approximately 14 egg rolls
The Triple Threat Egg Rolls satisfiy three components of a school meal and satisfies the taste buds three times over!