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
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
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
Tel: 617 424 1950