Ginger Turmeric Egg Rolls

Ginger Turmeric Egg Rolls 

makes about a dozen

modified from Crouton Cracker Jack’s video

One small cabbage

1 carrot 

fresh ginger root

fresh turmeric root

One package vegan egg roll wrappers

1 Tablespoon soy sauce

about one quart of vegetable or peanut oil for frying

Shred/chop the cabbage into fine pieces, place in a bowl and add the grated carrot, grated ginger and grated numeric. Stir in the soy sauce.

Place about 1 tablespoon of the oil in to the bottom of a wok or frying pan and sauté the the cabbage mixture over a low flame for about 3 minutes, stirring constantly so that the cabbage does not burn.  

When the cabbage mixture is done, remove from the pan and set-aside to drain and cool a bit. 

Using a cast-iron dutch oven, or your favorite deep-frying vessel, start heating enough oil to float the egg rolls (this was about 1 quart in my 10” dutch oven).  When the oil reaches 325-350 degrees it is ready to start frying.  Heat it slowly, checking the temp. frequently so that the oil does over heat 

While the oil heats up, remove the wrappers from their package and lay one out on a cutting board with one of the points facing you.  With a dab of water, moisten the opposite triangle edges of the wrapper (this helps it stay closed once you wrap it).  Gently place a scant 1/4 cup of the cabbage mixture in the center of the wrapper and fold up the triangle closest to you and tuck under the cabbage.  Fold over the side corners of the wrapper over this and and then roll it closed.  Repeat this until you have made as many egg rolls as you want (the cabbage amount above will make at least a dozen)

Carefully place the egg rolls into the oil ( about three or four at a time) and fry them until they are golden brown.  

We served them with fried rice and a peach-mango compote.  I forgot the hot mustard this time but will be sure to remember it next time!