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Mu-Shu Vegetable Firecrackers
Mu-Shu Vegetable Firecrackers with Tamarind Dipping Sauce
recipe fileappetizersmu-shu vegetable firecrackers with tamarind dipping sauce
Mu-Shu Vegetable Firecrackers with Tamarind Dipping Sauce
Makes 12

1 tablespoon canola oil
1 cup bean sprouts
1 cup carrots, peeled and julienned
1 cup chopped mushrooms
1 1/2 cups shredded Napa cabbage
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon salt

1/2 cup hoisin sauce*
1 package egg roll wrappers*
4 cups peanut oil for frying

Ingredients for Dipping Sauce
1 cup tamarind concentrate*
1 1/2 tablespoons minced garlic
2 tablespoons honey
1 1/2 cups sugar
1/3 cup soy sauce
1 tablespoon fresh minced ginger root
1 teaspoon red chili flakes

*Available in Asian Markets

Mu-Shu Vegetable Firecrackers with Tamarind Dipping Sauce

Recipe by Maryann Francis

Method for Firecrackers
Heat a large sauté pan over medium heat. Add the oil. When the oil is hot add the bean sprouts, carrots, mushroom, cabbage, garlic, ginger and salt. Cook the vegetables until they soften, about eight minutes. Remove from the heat and stir in the hoisin sauce. Allow the mixture to cool completely.

Place an egg roll wrapper in front of you and cover the remaining stack with a damp paper towel. Place 3 tablespoons of mixture on bottom edge of eggroll wrapper. Fold both edges toward the center while rolling up. Once rolled to top edge, wet edge with damp brush and seal.

In a deep pan heat the peanut oil to 350F. Place a few egg rolls at a time into the hot oil and fry until golden. Serve with Tamarind Dipping Sauce.

Method for Dipping Sauce
In a large saucepan whisk together all the ingredients, and bring to a boil. Reduce heat to low and allow the mixture to simmer for 10 minutes. Cool to room temperature and serve with Mu-Shu Vegetable Firecrackers.

Maryann Francis is the Executive Chef of Betty's Wok & Noodle Diner

Betty's Wok & Noodle Diner
250 Huntington Avenue
MA 02115
Tel: 617 424 1950

Copyright © 2008