Cauliflower Egg Rolls With Sweet And Sour Sauce Recipes

CAULIFLOWER EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• FILLING:.
• Heat oil in skillet.On high-medium heat, saute garlic and jalapeno until tender.
• Add cauliflower, coleslaw and saute until wilted, but still crisp.Put in bell pepper and green onion, saute another 30 seconds.
• Remove from heat and mix in cashews, sesame oil, salt and pepper. Keep aside to cool.
• Preheat oven to 400°F.
• ASSEMBLING AND BAKING THE EGG ROLL:.
• Place egg roll skin in front of you, so it looks like a diamond, with the lower point towards you.
• Place 2 tablespoons of cooled filling just below the center.
• Fold the bottom point of the diamond over and around the filling. Next, fold the left and right corners over filling.
• Finish by tightly roll the egg roll like a burrito. Moisten the top corner with a bit of water. Repeat for approximately 15 more skins.
• Spray a baking sheet with cooking spray. Place your egg rolls seam side down on greased sheet. Use cooking spray to coat the top of the egg roll lightly. Bake for 10 minutes, turn sides and bake for an additional 8- 10 minutes, till sides are golden brown.
• FOR THE SWEET AND SOUR SAUCE:.
• Stir all the ingredients together until well blended.
• Serve your egg rolls with the dipping sauce.

SWEET AND SOUR CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
• Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
• Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
• While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
• Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
• Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
• Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.

MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
• In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
• To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
• Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
• While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
• In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.