Name: Egg Roll Filling
Yield: Yield: Filling for 24 to 30 egg rolls or 16 to 20 crêpes.
Ingredients: 1 lb (500 g) fresh bean sprouts; 2 Tbsp soy sauce (low-sodium or regular); 1 green or red bell pepper, cut in chunks; dash freshly ground black pepper; 2 Tbsp canola oil; 1 cup mushrooms; 1 or 2 cloves garlic; 1 tsp toasted sesame oil; 2 stalks celery, cut in chunks; 2 medium onions, quartered; 1 slice fresh ginger, peeled (1 Tbsp)

Preparation info

Yield: Filling for
24 to 30
egg rolls .

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

1 or 2 cloves garlic
1 slice fresh ginger, peeled (1 Tbsp

Method

Steel Blade: Drop garlic and ginger through feed tube while machine is running; process until minced. Process onions with 3 or 4 quick on/off pulses, until coarsely chopped. Empty bowl. Repeat with celery, bell pepper and mushrooms. In large skillet or wok, quickly brown chopped vegetables in hot oil on high heat. Add bean sprouts and stir-fry until mixture is fairly dry, about 2 minutes

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Egg Roll Filling

Ingredients

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