Snagging the end of summer and those last few zucchinis and their flowers is a bittersweet goodbye. I like to make all kinds of creations with these summertime veggies including these Summertime Eggrolls.
Ingredients
- 1 tablespoon fresh grated ginger
- 1 tablespoon diced garlic
- 1 cup of shredded zucchini
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 5 green onions, diced
- 1-2 tablespoons soy sauce
- 2-3 tablespoons rice wine vinegar
- 2-3 cups peanut oil (or frying oil of choice)
- I package egg roll wrappers
- 3-4 zucchini flowers, gently chopped
Preparation
In a large frying pan, sauté ginger and garlic in 2-3 tbsp of oil until lightly browned. Add all veggies and gently toss with a few splashes of soy. Cook only about 2 minutes. Don't overdo it. Veggies should stay crisp—they'll cook further when fried! Remove from heat.
Heat 2-3 inches of oil in deep pot or fryer to 3250.
Lay out egg roll wrapper on cutting board and keep a small dish of vinegar on side for wetting edges. Dollop about a 1/4 cup of mixture in center of wrapper. Sprinkle the flower petals along the inside or on top. Use your fingers to wet the edges with vinegar. (Water is ok too). Fold vertical sides in first and start your roll front to back. Immediately drop in hot oil and start your next roll. Fry each roll about 2-3 minutes or golden brown. Gently turn with tongs then remove when done and lay on paper towels.
Serve warm.
These are great alone or served with a sweet and hot dipping sauce. I like to use hot pepper jelly with soy sauce.
