These little egg rolls pack a mean punch, filled with good for you vegetables, and perfect, even for the eaters that feel a meal isn't complete without meat. This recipe features a 'stir fry' blend that includes cauliflower rice, with diced carrot and green onion. I had actually created a recipe similar this blend, before I knew it was already mixed in the store. Of course you'll be paying for the convenience, which sometimes is necessary, especially when time is of the essence. I use red miso in this dish to bring on the Umami flavors and deep fermented flair. I also use a scant amount of potato starch to grab hold of excess moisture and help the eggroll keep it's crunchy edge.
My little brother came into town by surprise and our family was elated. He and his family live in Niagara Falls, New York. Last time he popped in, I told him about this recipe and he was interested in trying it. I set to work to execute these little guys in time to have them ready before he hit the road again, long haul from here to New York, but unfortunately, he'd left before coming back by and he missed his snacks, homemade, with love. I did however get to prepare him a good ole cookout style meal yesterday, complete with juicy hand prepped market ground burgers, with American and Pepper Jack, spiked baked beans and hot dogs, with chili and freshly chopped onion. Well heck, that's the least I could do, considering he went out and shopped for all the items needed for the meal. I love my little brother. Granted, Allyn is in his mid thirties, but he'll always be my little brother.
This recipe requires a bit of commitment, mostly from the individual rolling of the pinky sized rolls, but everything else is smooth sailing. They may be frozen in a single layer on a sheet pan, then transferred to a zipper type bag, for handy, ready-to-cook snacks in the future. They'll also taste fantastic along with your homemade Chinese Takeout. Perhaps you may even convince some anti-veggie or anti-cauliflower folks to get on board.
Cauliflower is packed with vitamins and minerals, from the same brassica family as broccoli, kale, brussel sprouts, collards, cabbage etc.. to name a few. Vitamins include A and C, as well as manganese and phytochemicals. Studies have also linked cauliflower to helping to reduce cholesterol, blood pressure and and inflammation. Plus, you get the benefits of fermented foods from the red miso! Happy Snacking!
1 lb. bag Cauliflower Rice Stir fry blend
1 tbsp. red miso
2 tsp. onion powder
2 cloves garlic, pressed or finely minced
2 green onions, sliced, white and green parts
1/2 tsp. Five Spice
pinch of hot pepper flakes, optional, more or less according to taste
1 tsp. potato starch, optional
Olive oil for drizzling
Oil for frying or cooking spray for baking.
Preheat cooking oil to about 350* F. (if using oven heat to 375*F. and bake until golden)
In a large saute pan over medium high heat, drizzle pan with olive oil and add all ingredients, except potato starch.
Saute for about 2 minutes, just until fragrant, then, add potato starch.
Remove from heat and let cool enough to handle.
Handle wonton wrappers according to instructions.
Use a heaping teaspoon for each roll.
Make egg rolls like you were using egg roll wrappers, according to package instructions.
Ready when golden and floating, about 3 minutes.
Fry in several batches as not to crowd pan, and drain well on paper towels.
Makes 32 egg rolls.
Serve with Sweet Chili Sauce, Hot Mustard or your favorite dipping sauce. If you like Yumminess, try my Awesome Sauce Sauce!
1/2 c. Sour Cream
1/4 c. Thai Sweet Chili Sauce
1/2 tsp. powdered jalapeno
Pinch of each dried Cilantro and Parsley OR 1 tsp. each fresh finely chopped
SPST (Salt and Pepper to Suit Taste)
Combine all ingredients in a small bowl and mix well.
Serve immediately or chill until ready to use.
Great on virtually anything you want to elevate.