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Eggrolls With Ginger Pomegranate Sauce Recipe

Ingredients

How to make it

  • Cut all vegetables into long strips, then cut in half. ( I find it helpful to use a peeler for the celery and carrots)
  • Cut tofu into similar sized strips (thinner is better!)
  • Mince garlic and whisk with a small amount of oil, soy sauce and sriracha hot sauce.
  • Toss the chopped ingredients into a skillet or wok, add sauce mixture. Cook on medium-low heat for several min. The idea here is to soften them up and absorb some flavor. You don't want to overcook and have soggy filling!
  • While the veggies are going, we will make the sauce. Cut the ginger up into fine pieces. (A zester works well.) Score the skin of the pomegranate and remove its arils/seeds. (doing this in a bowl of water helps) Place the seeds in a small saucepan with a cup of water, 1/2 cup sugar and the ginger. let this mixture cook down into a sauce and then let cool. If it doesn't seem to thicken you can always add flour or starch to get things going. When the sauce is done, run through a strainer to remove seeds.
  • Take the wraps and place a small amount of filling into the center of each. Make sure to align the ingredients horizontally. Roll the bottom tip of the wrapper upwards, and tuck in the left and right corners. Seal with a small amount of moisture at the tip.
  • Heat oil to 350 and with a pair of tongs begin adding the rolls. Oil should cover 1/2 of the roll at a time. Turn once or twice till golden (about 5 min)
  • As an added bonus, the leftover wrappers are really good fried with a dollop of cream cheese in the center!

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The Cook

eschon Orlando, FL

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