Vermont Egg Rolls
Team: Charlotte Champ-Onions
Host School: Charlotte Central School
Age Group: Middle School
Ingredients
1/2 local napa cabbage, thinly sliced
1 red pepper, thinly sliced
4 scallions, thinly sliced
4 local carrots (save some for sauce), grated
1 local onion, grated
4 inch piece of local daikon, grated
1 local celeriac, grated
1 local kohlrabi, grated
1/4 inch slice of ginger (save some for sauce), finely grated
4 cloves of garlic, pressed
4 local eggs
1 cup of bean sprouts
1 tablespoon oyster sauce
1 tablespoon tamari soy sauce
salt and pepper to taste
1/4 cup local canola oil
1 package egg roll wraps
For the dipping sauce:
1/4 cup local apple cider vinegar
1/4 cup local maple syrup
1/4 cup tamari soy sauce
2 teaspoons sesame oil
sriracha sauce to taste
Preparation Instructions
1. Prepare all vegetables. Beat 4 eggs in a bowl.
2. Warm large skillet over medium-high heat. Warm 1-2 tablespoons canola oil. Add onion, garlic, ginger, allow to soften. Add red pepper, all grated vegetables and cabbage; cook about 5 minutes, stirring gently. Make a well in the pan and pour in egg, allow to cook for 1-2 minutes before scrambling through vegetable mixture. Add bean sprouts and scallions, and cook until all is softened. Add oyster sauce, tamari, salt and pepper. Stir, remove from heat and allow to cool.
3. To assemble Egg Rolls: Place several wraps on clean work surface, with a corner of each facing you (in diamond shape). Brush top corner of each with water. Put 2 tablespoons of filling in center of each; fold bottom corner, then both side corners over filling, roll up and seal.
4. Heat a skillet over medium-high heat. Add 1 tablespoon of canola oil, when warm, place rolls in pan. When bottom is brown, gently turn to brown all sides. Remove to cool on paper towels. Repeat until all rolls have been cooked.
5. Pour all sauce ingredients in a jar. Close lid and shake to combine. Add reserved grated carrots and ginger. Serve egg rolls with a small dish of dipping sauce.