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Crispy Rainbow Egg Rolls #SundayFunday

 

Today the Sunday Funday group is celebrating eating a rainbow. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

And, for this event, Wendy is hosting. She wrote: "April 3rd is National Eat A Rainbow day. Serve up a delicious, colorful dish of your choice." Here's the celebratory rainbow line-up from the #SundayFunday bloggers...
Eating a Rainbow!

I had a couple of ideas for eating a rainbow, including a re-vamp of some Fresh Veggie Spring Rolls. I also thought about sharing dishes by color such as celebrating green with a Sweet Pea Sipper or purple with Pickled Blueberries. But I was inspired to make crispy rainbow rolls for this event.

Ingredients makes 8 but is easily scaled to make more
  • 3/4 cup thinly sliced red peppers
  • 3/4 cup julienned carrots
  • 3/4 cup corn kernels (canned is fine, just drain them well)
  • 3/4 cup chopped celery
  • 3/4 cup thinly sliced purple cabbage
  • 3/4 cup meat (I used leftover braised pork, but shredded chicken would be great, too), optional if you want to make this vegan just leave it out or substitute tofu
  • 8 egg roll wrappers
  • Also needed: water for sealing the rolls, oil for frying, dipping sauce (I used a spicy mustard, but these would be great with a sweet chile sauce as well)

Procedure

Place your wrapper on a clean workspace with one point facing towards you so that it's a diamond shape versus a square.


Place a scant tablespoon of each ingredient - red peppers, carrots, corn, celery, cabbage, and meat (if using) - in the center of your egg roll wrapper.


Pull the corner closest to you up and over the filling. Fold in the edges. Then firmly roll the wrapper into a  tight cylinder. 


Rub the edge with water and finish the roll. Place the rolls seam-side down while you finish the remaining egg rolls. When you are finished rolling, pour oil in a heavy pot until the bottom is covered by about 1" of oil. Bring the oil to 350 degrees Fahrenheit.

Carefully lower the rolls into the pot and cook until they are nicely browned, approximately 6 minutes total. Turn the rolls during cooking with tongs to cook evenly.

Drain on paper towels, then serve with dipping sauce of your choice.


I chose to serve mine with a spicy mustard, but these would be great with a sweet chile sauce as well.

That's a wrap for this week's #SundayFunday event. We'll be back next week with Easter side dishes. Stay tuned.

Comments

  1. Replies
    1. I love them just as much this time around. Thanks for the reminder. I need to make these.

      Delete
  2. I love making egg rolls. Your colorful ones are gorgeous.

    ReplyDelete
  3. Drooling! My family would be thrilled if I made these!

    ReplyDelete
  4. Love them so much, haven't made egg rolls in a very long time. Love all the different coloured veggies you have used.

    ReplyDelete

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