Monday, August 4, 2014

Super Delicious Garden Egg Rolls

Zucchinis! What a problem they cause for us. They grow so plentiful, almost too plentiful. Gardeners are stuck with this the issue every year, what are we going to do with all these zucchinis?!

How about trying Super Delicious Garden Egg Rolls? We were able to utilize the veggie in this delightful dish!  It is stuffed with healthy produce, and the buttery Filo adds a delectable touch.

Be aware, you will need extra time making these. They are time consuming due to the multiple steps required to complete the dish. However, if you break up the steps throughout the week it will be a breeze.

  • 8 cups shredded zucchini
  • 1/4 cup chopped raw cashews
  • 2 cups chopped celery
  • 1/2 cup chopped chives
  • 1 cup chopped bell peppers
  • 1 cup shredded carrots
  • 1 cup chopped water Chestnuts
  • 1 minced garlic cloves
  • 1 tablespoon minced garlic
  • 2 cups chopped mushrooms
  • soy sauce
  • Olive oil
  • 2 boxes of Filo
Step 1:
Shred zucchini, place in colander and drain.

To make sure the zucchini is drained add salt to zucchini and mix. Place colander in large bowl. Put a plate on top of shredded zucchini and set weights on top. Let drain for at least a 1/2 hour. You will notice all the liquid draining from the colander.

Step 2:
After the zucchini is drained, set aside. Sauté all the other vegetables in wok, do a little bit at a time in olive oil. Place cooked veggies in colander and let drain. Finally sauté the remaining zucchini and combine with other veggies. 

Step 3:
Pull out Filo, cut in half. While you are not using part of the stack, be sure to place a wet paper towel over Filo.

Pull out three sheet of Filo and butter in between each sheet.

Place 1/4 cup of veggies onto base of Filo.

Roll Filo like a burrito. Frequently buttering after each turn.

Place egg roll on parchment paper. Bake egg rolls at 350. If you are planning to freeze them for later, we recommend baking first, then freeze. We experienced soggy egg rolls after letting them sit in the freezer without baking.

After baking, enjoy with sweet and sour sauce or with our favorite Hot Mustard Sauce!
In a small bowl place 1/4 cup of dry mustard in it. While stirring, add 1/4 cup of cold water, continue to stir until mixture is smooth. Stir in  1/8 teaspoon of olive oil. Cover and let stand for about an hour.
Hope you enjoy the summery dish that freezes well into the late months of dreary winter!

Nancy Jane

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