Posts Tagged ‘portable food’

 

 

 

 

Chop massive amount of vegetables in fine to small dice. Use sweet potatoes, celery, red, green and chili peppers, red potatoes, julienne of carrots, turnips or yellow beets, mushrooms, greens, etc. Start with onions, garlic and seasoning in a large wok or saute pan. Saute in a small amount of olive oil on high heat. Reduce heat as other vegetables are added. Cook uncovered, stirring occasionally to avoid burning for about an hour until the vegetables are soft but not mushy and excess liquid has evaporated. Open packet of large size rice flour egg-roll or won-ton wrappers. Working on the diagonal, place an amount of vegetable filling to create a roll approximately 1 to 1 1/2 inches diameter and about 3 inches long. Following package directions, wrap and fold over the ends of the wrapper around the vegetables, If the filling is too large, start over with a smaller amount. Place completed rolls seam side down on a lightly oiled baking sheet, leaving about 1/2 inch space around the rolls. When baking sheets are filled, brush with olive oil and place baking sheets in pre-heated oven 325 to 350 ° F. Cook  for about 1/2 hour or more. Rolls should be crisp on the outside, soft inside.

Rolls may be frozen or kept in refrigerator for a few days. Serve with sauce of choice – green chili sauce, soy, oyster sauce, etc.

This recipe was given to me by the Ethiopian parking lot manager during the 1990s when I complained that I couldn’t find a portable breakfast food that wasn’t sweet and starch based. He told me how to make these rolls in a few sentences and I’ve made them ever since varying the ingredients by season, adding dried fruit or seeds for accent flavor.

 

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