Wednesday, April 18, 2012

Choose Your Own Egg Roll

This week you will have so many options of delicious things to make with your share. You will find rhubarb, lettuce, Asian greens, green onions, and pea shoots. Check out our Rhuberry compote, or our Rhubarb Custard pie from last year. If sweets don't sound good check out the link on our Facebook page to a delicious recipe for rhubarb salad shared by one of our members.
I love Egg Rolls so this weeks share of Asian greens gave me the perfect excuse to make some and to share the recipe with you. It's been said that I don't like to do anything by the rules so this is the kind of recipe I like the most! You can add ingredients as you wish, or substitute different greens etc..It lends itself to every season. Right now is the perfect time to load it up with greens. I use Spring Roll Rice papers to keep it gluten free.

Choose Your Own Egg Roll

6 cups chopped greens-mixed Asian greens, spinach, kale, chard, collards, etc...
5 green onions finely chopped
2 cloves of garlic finely minced
2 cups of cooked rice
sriracha to taste (Asian Hot Sauce)
spring roll wrappers or egg roll wrappers

Saute greens, garlic and onions in olive oil until just soft. Add rice and sriracha. If you are using spring roll papers soak in hot water and place 1 cup of filling down center  and  wrap. If you use rice papers you end up with dinner sized wraps. If you use the smaller won ton  wrappers you can use about 1/4 cup of filling. Place on lightly oiled cookie sheet and bake at 450.You can brush the rolls with oil if desired. Check the rolls at 10 minutes and every 5 minutes after until they are as crispy as you desire. You can wrap these in parchment paper and freeze for later use! 

You can change this to suit your mood, or your pantry. You can leave out the rice for a low carb version and use more veggies. You can add beans instead of rice. You can add meat or tofu if that strikes your fancy. There is no end to the possibilities! I like to prepare all of the different veggies and let every one pick their own assortment and saute their own veggies and make their own wraps. This

 recipe really will work for all seasons. This fall I used diced butternut squash with onions and kale. For summer variations I used everything! Let us know how you choose to make your wraps! These would  pair nicely with a simple salad of pea shoots, green onions, lettuce, and grated carrot, topped with sesame vinaigrette. Easy and delicious!

Don't forget that time is running out to reserve your spot for our early summer share! We will stop taking shares on May 1st, or when we reach 75 shares. If you are interested let us know right away. Have a great week!-Joy

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