Last night was leftover Chinese night around here. There was leftover Hot and Sour Soup and Moo-Shu Pork in the refrigerator, along with the remains of a package of egg roll wrappers.
When I made egg rolls the other night, I followed a recipe using ground pork. Last night, I spiralized a carrot, an onion, and a medium zucchini using the “spaghetti” blade; shredded half of a small head of cabbage, and eliminated the meat. They were every bit as good as the original version. Perhaps even better.
I used what I had on hand, but red bell peppers or parsnips, or butternut squash would work as well. Chop the strands to make them more manageable and sauté them in a pan filmed with a little olive oil. Add some minced garlic and ginger, along with salt and pepper.
It’s impossible to give proportions here because it depends on how much filling you’ve made. Season with whatever strikes your fancy. Maybe some soy sauce or hoisin sauce. Perhaps a squirt of Sriracha. Taste as you go. When you’re satisfied with the flavor, let the mixture cool.
Following the directions on the package, add the filling to the egg roll wrappers. Pan fry in about a half inch of canola oil, turning once. The trick here is to make sure the oil is hot enough to fry the rolls very quickly. They should only take a couple of minutes.
Drain on paper towels. You can keep them warm in a 200 degree oven for a short time without a loss of crispness. Serve with a simple sauce of hoisin thinned with rice wine vinegar.