St. Patrick’s Day is coming! St. Patrick’s Day is coming! I’m like waaaaaay early on this post, but better early then never. I’ve also got another St. Patrick’s Day-ish recipe planned so you can consider this little corner of the internet to be THE spot for all of your Irish holiday needs. (truthfully wikipedia is a more reliable source on this one)
I’m not a big corned beef and cabbage person (and I made Boxty a few years ago), thus I’m celebrating St. Patrick’s Day by eating something that contains cabbage. That counts, right? (Yes, it does!) Add a Guinness, a four-leaf clover, and a pot-of-gold, and I’d say you’ve got yourself a
pretty not-at-all authentic Irish shindig. Pop in your old Irish Riverdance VHS and you are good to go.
This has cabbage; therefore, it counts as a food you can serve on St. Patrick’s Day. If it’s stated on this blog, consider it to be a fact. Everything on the internet is true.
Erin go bragh — let’s eat (cabbage-containing) egg rolls!
1T olive oil
1 small head of savoy cabbage, cored and chopped (~2 to 2.5C)
2C shredded carrots
2C bean sprouts
1 can water chestnuts, chopped
3 green onions, (white and light green parts) sliced
1T fresh ginger, minced
1 clove garlic, minced
2T soy sauce
egg roll wrappers (~15 depending on how much filling goes in each)
dipping sauce of choice
In a small bowl, whisk soy sauce, water, and cornstarch. Set aside.
In a large saute pan, heat olive oil over medium heat. Add cabbage, carrots, sprouts, and water chestnuts (I had to do this in two batches). Cook for about 4-5 minutes, stirring frequently until vegetables begin to soften slightly. Add ginger and garlic. Cook for additional minute, until fragrant. Add in green onions. Stir in soy sauce/cornstarch mixture. Cook for 1 minute until sauce has thickened and mostly absorbed. Remove from heat.
Preheat oven to 400. Line baking sheet with parchment (or spritz lightly with no-stick spray). Veggie mixture needs to cool down enough to be able to work with it and not melt/ruin the egg roll wrappers. To expedite the process, you can place your mixture in the fridge for a few minutes.
Once mixture is cool enough to touch, begin making egg rolls. Place 3T of mixture in the center of wrapper. Fold the tip over the filling, rolling slightly. Fold the sides in and continue rolling. Seal each closed by dipping finger in water and running over the edges. Place each seam side down onto prepped baking sheet. Repeat until all of your filling has been used. (option: brush with oil for crispier exterior and better color)
Bake at 400 for 8 minutes. Turn and cook for additional 5-7 minutes, until golden brown and cooked through.
Serve with sauce of choice (I made a quick sweet-sour sauce for dipping).