Wednesday, 1 February 2012

Spinach egg rolls

Looks like it's time to do groceries again. Still have to eat, so I'm making something with what I have.

1 package frozen spinach
1 portabella mushroom cap, sliced
1 small yellow onion, quartered and sliced
1 carrot, batons
cilantro leaves
olive oil
orange ponzu (flavoured soy sauce)
9 Egg roll wraps
oyster sauce
asian hot pickled red pepper

Preheat oven to 350F. Defrost spinach in half of skillet while sauteing onions and carrots in the other half. Saute mushrooms in orange ponzu. Mix all together and saute for a bit. Roll into egg rolls like this:

Bake seam side down in oven for 20 min in olive oil, flipping half way to brown both sides.

Serve with a dipping sauce made of oyster sauce, ponzu and asian pickled crushed hot peppers, eat, and enjoy.

The egg roll wrappers got so crispy. It was seriously amazing how crispy they got, and they stayed that way for however long it took me to eat them. No soggy spots even though they were piled on top of each other. Not enough mushrooms and the onions should have been caramelized before sauteing with other ingredients. Cheese probably wasn't necessary. The dipping sauce was way too salty. I'll try mixing the oyster sauce with mustard and lemon (or lime) juice next time. I couldn't taste the cilantro at all.

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