Egg Roll Filling

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

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

Starter
Low carb
High fibre
Keto
Low calorie
Vegan

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