Sweet Potato Egg Rolls With Love

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I remember the very first egg roll I ever had.

I was raised by a single mama who worked and went to school; we didn’t have a lot of splurges.  I was 12 or 13, maybe 14, and my mom dropped me off at the mall.  I don’t remember why–maybe she was doing something at school, and the mall was nearby.  Anyway, I had some time to walk around by myself, window shop.  I got hungry, and I thought I’d just wait until I got home, when it finally occurred to me that I could buy something for myself!  I looked around at my options and an Asian place looked the best to me.  I didn’t have enough babysitting money for a full meal, but I did have .99 cents plus tax for an egg roll.

The egg roll was hot, amazingly crispy and crunchy on the outside, melty and sweet, sour, salty on the inside.  I’d never had anything like it, and instantly loved it!  Mind you, fries, chicken nuggets, and eating out in general were not on our usual list of things to do.  Egg rolls quickly made it to the top of my most wanted list, and I got one every chance I had from then on!  The problem is that every subsequent egg roll wasn’t nearly as good as that first one.  They were dry, stale, had bland filling, or very little filling in ratio to fried wrapper–you name it, egg rolls fell off my list as soon as they went on.

Then I decided to try my hand at them.  I had some leftover sweet potatoes and rice noodles and thought that would make a great base for some additional veggies.  They turned out sweet, fresh, citrusy, and crispy crunchy!  The sweet potato mix did make the wraps soften the longer they sat, so eat them right away, or just reheat them in the oven to crisp them up a bit.

A little flavor…

sweet potato eggroll ingredients

Some veggies…

sweet potato eggroll veggies

Assembly line magic…

sweet potato eggroll assembly line

sweet potato eggroll wrap up

And a spicy soy dipping sauce and coconut cilantro rice on the side…

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sweet potato egg rolls 2


 

SWEET POTATO VEGGIE EGG ROLLS

  • Servings: makes one full pack of large square egg roll wrappers
  • Difficulty: medium-ish
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INGREDIENTS

  • 1 baked sweet potato, peeled and mashed
  • zest and juice of 1 lime
  • 1/2 cup cilantro, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon ginger, minced
  • salt and pepper to taste
  • 2 cups rice noodles, prepared according to package directions
  • 1/2 cup thinly sliced red pepper, about 2 inches in length
  • 1/2 cup thinly sliced snow peas, about 2 inches in length
  • 1/2 cup peeled carrot (peel the carrot stick, then just keep on peeling), about 2 inches in length
  • 1/2 cup sliced scallion, sliced on the diagonal, about 2 inches in length
  • 1 package large square egg roll wrappers
  • 1 egg, beaten

INGREDIENTS FOR THE DIPPING SAUCE

  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup scallions, thinly sliced
  • 1 teaspoon sambal oelek chili paste (more if you want more heat)

DIRECTIONS

  1. Mix the first seven ingredients (the sweet potato through salt and pepper) in a bowl, mix well.
  2. Set up the assembly line:  Bowl of sweet potato mixture, bowl of rice noodles, plate of sliced veggies, egg roll wraps, and beaten egg.
  3. Place a wrapper on the diagonal on the plate.  First scoop 3 teaspoons of sweet potato mixture and place in the center of the wrap.  Layer with 1/4 cup rice noodles and a few slices of each veggie.
  4. Brush the edges of the wrap with the beaten egg.  First fold the bottom triangle over the veggies, then fold the two side triangles and roll.  You may need to seal the final triangle edge with a little more egg wash.  Place on a baking sheet lined with parchment paper.
  5. Heat 4 inches of canola oil in a pot to 365F.  Fry each egg roll until golden brown on each side.
  6. Stir together all the dipping ingredients and serve with the egg rolls.

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Sesame-Ginger Jackfruit: A Review

Sometimes I look at a fruit or vegetable, especially those with a really thick, barky exterior, and think, “How in the world did the earliest folks on earth decide this thing was edible?!”  Enter the Jackfruit:

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What?!

I have exactly one cookbook that has one recipe in it using jackfruit.  The book recommends finding canned jackfruit in an Asian specialty grocery store, and, after reading that, I thought, “Well, there’s a zero chance I’ll be making and trying that recipe.”  You know how it goes, you read a recipe, and it’s either an “Ooooo, that’s gonna be gooooood!” moment, or a, “Um, yeah, I’m gonna pass on that one…” moment.

If you google this fruit, you’ll find some typical facts: It is native to Southeast Asia; on its own, its flavor is a mixture of apple, pineapple, mango, and banana; it is fibrous, and nutritionally speaking is full of fiber, rich in vitamin C, B6, potassium, calcium, iron, and its seeds are rich in protein.  It’s a powerhouse!  It’s traditionally eaten as itself, a fruit, in sweet applications, or the seeds will be cooked down and added to curries.

If you google The Jackfruit Company, you will discover an amazing company that has revolutionized the jackfruit, making it so accessible for your next quick weeknight dinner.  Forget the canned stuff and Asian specialty grocery stores!  Because of The Jackfruit Company, you can find this fruit in four different flavors and in ready-to-eat packages.  If you’ve had a busy day, you can still have Jackfruit BBQ sliders, Jackfruit TexMex tacos, Jackfruit Curry with rice, or a Sesame-Ginger Jackfruit Salad ready within minutes.

{As a side note, you’ll more likely find it in a “health food store” than a typical grocery store–for my local friends, I found it at Sprouts–but for only $5 for a 10oz package {which meant 4 meals for us!}, it might be worth it to find your nearest health food store and try it out.  Also, this item is in the refrigerated section, I found it around the vegan cheeses and tofu hot dogs.}

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I decided to go with the Sesame-Ginger Jackfruit, and paired it with rice noodles and veggies for a delish stir fry.  I wasn’t sure how strong the already-sesame-ginger-flavored jackfruit would taste, and I didn’t want to overpower it with other flavors and seasonings, so I treated the veggies very minimally, just sautéed with olive oil, salt and pepper.  Feel free to make a stir fry with whatever veggies you have on hand; I sautéed broccoli, orange pepper, carrot, snow peas, and stirred the jackfruit, chopped cilantro and sliced green onion into the cooked, warm rice noodles.  Garnish with sliced cucumbers, and you have a happy bowl, happy belly.

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jackfruitstirfry

I am definitely going back for more jackfruit!  I loved my experience–it was sweet, flavored and seasoned just right, and it worked perfectly with the veggies–it wasn’t too heavy, like meat can be, it wasn’t stringy, and didn’t get caught in my teeth.  This was the most melt-in-your-mouth stir fry I’ve had!  Thanks, Jackfruit Company!

Noodles with Red Lentil Curry

red lentil curry ingredients

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red lentil curry intro

This is it.  This is the perfect recipe to use up the last zucchini your garden may be giving you, as well as add a little curry heat to warm you up in the cool evenings.  I adapted this recipe  from Forks Over Knives–a super simple and super delicious two-pot meal (one for the curry, and one for the noodles)!

Just saute your veggies, add the lentils and curry, saute a bit more…

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Then add your greens and stock and let simmer for about 20 minutes, and voila!

red lentil curry 2

The recipe calls for spinach, but I had swiss chard on hand, so I used that.  In the past I’ve also used the green power mix from Costco.  I know this looks like a lot of greens, but they’ll cook down.  I’ve also used whatever pasta I had on hand–fettuccine, angel hair, or even short pastas.  This particular time I actually used what the recipe called for–brown rice noodles.  Adding lemon zest makes all your food dreams come true–it’s just the right amount of zip to brighten whatever you’re making.

red lentil curry 3 red lentil curry 4Using red lentils also makes me think the lentil sauce is going to be this appealing orange color, but probably due to the greens, the lentils don’t retain their orange color.  Feel free to use green or brown lentils if that’s what you have on your shelf.  Chef Sroufe notes in his recipe that red lentils cook quickly, have more flavor, and end up with a creamier texture, but I am no respecter of lentils, and they all cook within 20 minutes, so I think it’s personal preference (and pantry availability).


NOODLES WITH LENTIL CURRY

  • Servings: 4-6
  • Difficulty: easy
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Adapted from Forks Over Knives Cookbook

INGREDIENTS

  • 1 medium yellow onion, diced
  • 1 large zucchini, diced
  • 1 cup lentils (red, green, or brown)
  • 2 tablespoons curry powder (you can add more if you want a bit more heat)
  • 2 tablespoons toasted sesame seeds
  • 3-4 cups vegetable stock
  • 6 cups packed dark greens (spinach, swiss chard, kale, or a mixture)
  • juice and zest of 1 lemon, and a second lemon sectioned and served with bowls
  • 1 pound rice noodles or 1/2 pound of “normal” pasta (angel hair, fettuccine, or short pasta)

DIRECTIONS

  1. Saute the onion and zucchini over medium to medium-high heat in a large pot.  Add a little salt and pepper to help sweat the onion and zucchini.
  2. Once onion is translucent, add the lentils, curry powder, and sesame seeds and stir until you can smell the curry.  Add 3 cups of vegetable stock and the greens.  Bring to a boil then reduce heat to low and let simmer until the lentils are done (soft but not mushy), about 20-25 minutes, stirring occasionally.  You may need to add up to one more cup of stock during this process, to make it a little saucier.  Oh yeah.
  3. While the lentil curry is simmering, prepare the noodles according to package directions.
  4. When the curry is done, stir in the lemon juice.  Serve in bowls topped with lemon zest and lemon sections on the side.

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