Asian Eggrolls with Avocado Aioli

I have to confess that I was originally making this recipe as dumplings-because I love a good vegetable dumpling-but I failed miserably! My attempts to steam, boil, or poach my delicately wrapped dumplings, only ended in frustration and dissipated ingredients! Dinner time was quickly approaching and mouths were watering, smelling the savory soy sauce aroma floating through the house. I reverted to a system that works for me and rolled up some eggrolls! They satisfied everyone’s hungry tummies and tasted delightful-all the while giving us some much needed nutrition! An all around win at our house!
I paired the eggrolls with a homemade Avacado Aioli and a little spicy Sriracha sauce-soooo good!

Asian Eggrolls with Avocado Aioli

Prep time: 45 mins. Servings: 21-23

Ingredients:

1 package Nasoya Eggroll wrappers
1 can beans of your choice
1 10 oz. package of angel hair raw cole slaw( or finely shredded cabbage)
1 shallot
1/2 green bell pepper
1 cup chopped kale
1 cup chopped cashews
1/2-1 tsp. garlic powder
Soy sauce to taste
Salt and pepper to taste
Sriracha sauce to serve (optional)

Avocado Aioli

Ingredients:
1 medium to large avocado
3 tbs soy sauce
Heavy sprinkle of seasoning salt
Pepper
1/4 tsp ground ginger
1 tbs Vegenaise or mayonnaise
2 tbs almond milk or regular milk

-blend ingredients well in a blender and chill while the eggrolls are cooking.

In a large sauce pan, combine slaw, shallot, bell pepper, kale and cashews and turn to medium high heat. Add about 1/2 cup of water to soften the veggies and keep them from sticking to the pan. Cook until cabbage and pepper are soft-adding more water when necessary. Turn off heat and add beans, soy sauce and seasoning.

Lightly grease another pan with cooking spray or coconut oil.
Spoon about a tablespoon of filling into an eggroll wrapper and wrap by folding in half to form a triangle, folding one side in and then the other, finally rolling up towards the triangle “peak” and sealing the edges with a little water. Brown in the pan until all the sides are golden brown. Continue until all the wrappers are filled and cooked-each package usually has 21-23 wrappers in it.
I put my aioli in a fun squeeze bottle so I could make fun plate designs with it and my Sriracha sauce, but it tastes just as delish dipped, smeared or pasted on your eggrolls-so enjoy!!!

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