Hi all! This post is a bit late but I’m still recovering from a bit of the flu that’s been going around; it seems like everyone is dropping like flies from this nonsense!
I spent this weekend celebrating two of my favorite people’s upcoming weddings! Suffice it to say a combined bachelorette party was twice the fun, and taxing enough to require an entire Sunday to recharge!
Love love love these ladies!
This weekend was jam-packed with activities so after a much needed (yet rare) Sunday nap, I decided to juice the plethora of fruits and veggies I had lying around to replenish all those lost electrolytes and what-not! (There is nothing like fresh juice for an immediate pick-me-up!)
After a green machine juice I was ready for a bit of a project so I decided to make veggie eggrolls! This was my first time making these so I used a derivation of my mom’s classic eggroll recipe and they were spectacular!
Ultimately these were a bit of a project, but totally worth it! I imagine you could use any number of veggies in these, but I opted for bell peppers, zucchini, onions, and jalapeños (I would have used mushrooms too, but mine were a bit too sad looking).
Here we go!
Veggies-I used 3 large bell peppers of various colors because you eat with your eyes, am I right?
2-3 zucchini squash
1/2 medium onion
1-2 cloves garlic
2-3 jalapeños (adjust for your heat preference)
Canola/Soybean Oil Blend for frying
Salt & Pepper to taste
Prep your veggies!
Sautée your veggies.
First I sautéed the onions and garlic in olive oil for about 3 minutes and then removed them and set aside-be careful not to burn the garlic,I’ve made this mistake before and it is not pretty. I then put the peppers in with a bit more olive oil on medium heat to soften them up a bit first since zucchini cooks so quickly.
Next add the zucchini and cook till translucent. Finish off by adding the onions and garlic back in for a few minutes to incorporate the flavors. Season with salt and pepper.
*At this point I removed the veggie mixture and cooked the jalapeños separately since not everyone likes things as hot as I do. Also be advised when cutting jalapeños not to touch your face and be wary of any cuts you may have on your hands, because that will burn like the dickens! Wash your hands immediately afterwards people!
Prep your station.
At this point you’ll have to be speedy as the eggroll wrappers dry out quickly! Keep a little ramekin of lukewarm water nearby to moisten your fingers and seal the wrappers. Place about a tablespoon full of the mixture into the eggroll wrapper (add jalapeños if desired) and fold like a mini burrito. Seal last edge with water and place eggroll in a pan on medium heat with the Canola/Soybean Oil. Keep an eye on these guys as they brown and don’t over crowd the pan. Cook evenly on all sides and voilà!
These lasted all of 30 minutes and paired very nicely with a smokey aioli that was made with Vegenaise and Sriracha-I reccomend slicing up some avocado to balance out the heat factor!
Hope you all have a lovely week!