Egg Roll Blintzes

Name: Egg Roll Blintzes
Ingredients: Passover Blintzes; 2 medium onions, cut in chunks; 2 stalks celery, cut in chunks; 2 cups mushrooms; ½ medium-sized cabbage, cut in wedges to fit feed tube; 1 cup cooked chicken, skin and bones discarded (optional); 2 cloves garlic, crushed; ¼ tsp ground ginger; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 1 Tbsp potato starch, if needed; 2 Tbsp oil, for frying or baking blintzes; 2 Tbsp oil, for frying or baking blintzes

Preparation info

Yield: About
16
blintzes.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

For a vegetarian version, omit chicken from filling.

Ingredients

Passover Blintzes

Breakfast

Method

Prepare blintz leaves as directed, but do not fill or cook. Cover and set aside while you prepare the egg roll filling.

Steel Blade: Process onions and celery with 3 or 4 quick on/off pulses, until coarsely chopped. Empty bowl. Repeat with mushrooms. Brown quickly in 2 Tbsp hot oil in large nonstick skillet.

Grater: Grate cabbage, using firm pressure. Add to skille