I don’t know about you, but I am pretty sure that I don’t want to see anything on my plate that includes cheese or chocolate for quite a while, or at least until next year (which is tomorrow). Even though we practiced moderation in our holiday indulgences, there comes a point where the foods that were so exciting at the beginning of December, are definitely at the bottom of the list at the end…But I’m not quite ready to be eating lettuce wraps and drinking detox waters yet. So, for one last hurrah, I decided to make eggrolls, and while they turn out great baked, they just look so much better in pictures when they are fried. Don’t you agree? 🙂
I used red cabbage for this recipe, partly because it is so much prettier than green or savoy, but also because I think it tastes better too. Or maybe it is just my brain playing tricks on me, telling me that something this good looking must taste better than it’s plain green cousins. I also filled these rolls with mushrooms (a family fav) water chestnuts, carrots and other delicious selections. What I love about vegetable rolls, is that they are kind-of an anything goes food. Got green onions? Throw ’em in. Bean Sprouts? Yep. A bunch of random veggies that you bought on a whim and now have no idea what to do with them? Check!
I also chopped up the cabbage rather than shredding it, which makes for a “meatier” filling. I prefer to prepare it this way, so that any leftover filling can also be used in our stir fries, but that is only a matter of preference, and how thin you shred the cabbage will not negatively affect this recipe. I used pickled ginger in this recipe because I always have a jar in the fridge, but fresh or ground ginger work fine too.