|Vegetarian Spring Rolls with Mango Salsa
and Pineapple Coriander Sauce
VEGGIE PHILLY CHEESE:
|Ingredients & Method
Vegetarian Spring Rolls with Mango Salsa and Pineapple Coriander Sauce
2 tablespoons of the oil in a sautÈ pan. Add the shallot and the leek and cook until
soft. Add the Shittake and stir and cook for about 1 minute, until the Shittakes start to
get soft. Do NOT over cook the mushrooms. Turn off the heat and spoon into a large mixing
bowl, then sprinkle with salt and fresh ground pepper.
Defrost the spring roll wrapper. Slowly and gently separate each wrapper and cover with damp towels, and place them in an airtight zipper bag to protect them from becoming dry.
Separate two eggs. Keep the yolks in a small bowl, and cover with plastic wrap. Set aside for later use.
Beat the two egg whites with one whole egg in a medium bowl. Heat one tablespoon oil in a nonstick skillet, add the egg mixture. Swirl the pan to make a thin crepe. Turn off the heat. Let the egg crepe cool. Cut the crepe in three pieces, then julienne. Add to the bowl with cooked mushrooms.
Heat a medium pot filled with water, and bring it to a boil. Blanch the julienne celery for 30 seconds and rinse under cold water. Blanch the red pepper and basil, and rinse under cold water. With your hand, gently squeeze the extra water off the celery, pepper and basil.
Add the celery, red pepper, and basil in the mixing bowl with the mushrooms. Add the chives and chervil. Gently mix all of the vegetables and herbs together well. Adjust the seasoning to taste.
To Wrap the Spring Roll:
Remove the wrapper and place on a board, with a point facing you. Place 2 tablespoons of the filling on the wrapper, roll tightly. Brush the opposite point of the wrapper with some of the egg yolk. Roll up the egg roll, and press and seal. Place the filled spring roll on a platter, sealed side down, and cover with a damp towel. Makes about 8-10 rolls.
Fill a large skillet, or fryer, half way up with oil. Heat to 350 degrees F. Cook the spring rolls for 3-5 minutes or until golden brown. Turn once. Place them on paper towels, to absorb any excess oil.
- 3 T. oil
- 8 oz. Shittake mushrooms (stem removed and thinly sliced)
- 2 shallots (peeled and thinly sliced)
- 1 small leek (white tender part only) julienne
- 1/2 t. kosher salt
- Pepper mill
- 1 cup basil (sprigs only)
- 3 large eggs
- 1 celery heart (touch outer part removed) julienne
- 1/4 cup julienne red pepper
- 1/4 cup chives (about 1 inch long)
- 1/4 cup coriander, or chervil (leaves only)
- 1 package of frozen Shanghai spring roll wrappers (about 12/16 oz)
- 1 cup baby greens
- 1/4 cup lemon thyme
- Mango Salsa
- Chilled Pineapple Cilantro Sauce
|Braised Chinese Eggplant with Sun Dried Tomatoes|
the stem end of each eggplant, cut each eggplant in half lengthwise, and slice each on the
diagonal into 1/4 inch thick.
Heat the oil in a large skillet. Add the garlic and jalapeno pepper and cook over high heat until the garlic is soft. Add the sun-dried tomatoes and eggplant. Turn the heat to medium. Cook and stir for about 5 minutes until the eggplant is tender. Add the soy sauce, vinegar and sugar to the skilled. Cook until the liquid is absorbed. Add tomato and cilantro. Stir to combine. Remove from the heat.
**This popular dish is always made with garlic, vinegar and soy sauce. It is great to serve cold on crisp baguettes, in a sandwich, or as a vegetable side dish.
- 1 lb. Chinese eggplant (about 4)
- 3 T. olive oil
- 3 garlic cloves, minced
- 1 jalapeno pepper, finely chopped
- 1/4 cup sun dried tomatoes, diced
- 2 T. soy sauce
- 1 T. balsamic vinegar
- 1 t. sugar
- 1 small tomato, peeled, seeded and diced
- 1 T. chopped fresh cilantro leaves
|VEGGIE PHILLY CHEESE:
Salt and pepper then, drizzle olive oil on vegetables and grill them. Put grilled vegetables into saute pan heated with olive oil.
Add shallot and garlic and saute for 2 minutes. Add broth and cook a few seconds. Add cheeses and a pinch of tarragon, and stir until melted. Spoon into roll.
- 1 Hogie-style roll
- 1 portabella mushroom
- 2 slices red onion
- 1 crookneck squash, sliced
- 1 red bell pepper, quartered
- 8 - 10 asparagus spears
- eggplant, sliced
- salt and pepper to taste
- shallot, chopped
- garlic, chopped
- 1/4 to 1/3 vegetable broth
- 1/2 cup cheese, Monterey - Jack and Provolone
- olive oil
- fresh tarragon (optional)
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copyright 1999, Regina Campbell