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Daily Archives: March 11, 2013

Vegetable Egg Rolls with Ginger-Plum Dipping Sauce

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Makes 12-14 Egg Rolls

Egg Roll Ingredients

  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon olive oil
  • 2 cups white mushrooms, sliced
  • 2 cups shiitake mushrooms, sliced
  • 2 medium carrots, julienned
  • 1/2 medium onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 2 cups shredded cabbage
  • 1 1/2 cups bean sprouts
  • 1 cup celery, sliced
  • 4 teaspoon chili flakes
  • 1/3 cup light soy sauce
  • Fresh-ground black pepper
  • 12-14 egg roll sheets

 Ginger-Plum Dipping Sauce Ingredients

  • 2 garlic cloves, crushed
  • 1 tablespoon agave syrup
  • 1 fresh red chile pepper, seeded & minced
  • 1 tablespoon fresh ginger root, grated
  • 3 tablespoons fresh lime juice
  • 4 prunes, re-hydrated by simmering in 1-cup water
  • 2 tablespoons sliced green onion, including green shoots

Egg Role Instructions

  • Preheat oven to 350˚F.
  • Sauté ginger and garlic in oil until nicely browned.
  • Add the vegetables and sauté for 5 minutes.  Do not over cook; the vegetables should remain slightly crispy.
  • Add the chili flakes, soy sauce and black pepper, cooking for 2 minutes more.  Set aside to cool.
  • Lay an egg roll sheet on a dry surface. Place one heaping tablespoon of stuffing on the bottom third of the sheet, brush a little water along the edges and roll up like a burrito.
  • Spray a sheet pan with olive oil and put the rolls on the pan. Lightly spray the rolls with olive oil and bake for 25 minutes at 350˚F.

Dipping Sauce Instructions

  • Combine the garlic, agave, red chile, ginger and lime juice in a small bowl.
  • Bring the water to a boil and add 4 dried prunes, reduce to a simmer and cover.  Simmer the prunes for about 5 minutes, or until very soft.  Remove from heat and cool.
  • Add the prunes and their liquid to the ginger and lime mixture and transfer to a blender.  Puree until smooth.
  • Serve sauce in small bowls with a sprinkle of green onion in each bowl.

Enjoy!

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