Mini Egg Rolls with Peanut Sauce

Makes about 45 appetizers (yummy but time consuming)

Egg Rolls (Source: Vegetarian Times)

1 ½ TB tamari
1 ½ tsp rice vinegar
1 ½ tsp cornstarch
1 ½ cup shredded cabbage*
2 carrots, shredded (1cup)*
3 tsp minced garlic
¾ cup sliced water chestnuts
1 ½ tsp ginger
¾ cup shelled edamame
sesame oil
45 won ton skins
1 egg, beaten

*or substitute 2 ½ cups broccoli cole slaw from a 12 oz. bag

1. Preheat oven to 425.  Whisk tamari, vinegar, & cornstarch in small bowl to blend; set aside
2. Heat sesame oil in skillet; saute cabbage & carrots until cabbage is softened
3. Add garlic, ginger, chestnuts, edamame, & cornstarch mixture to skillet; saute until heated
4. Place won ton skins (about 2 at a time) on a work surface, with a corner of each facing you (a diamond shape). Brush top & right corners of each with egg. Place 1 TB filling in center of each; fold bottom corner then left, then right then top, forming a rectangle.  As they are assembled, place egg rolls on an oiled baking sheet. Bake 6-8 minutes; flip rolls & bake 6-8 minutes more


Peanut Sauce (Source: The New Moosewood Cookbook)
Makes 1/2 cup

1/4 cup peanut butter
1/4 cup hot water
1 TB brown sugar
1 TB tamari
1/2 tsp cider vinegar
1/4 tsp dried cilantro

Place peanut butter in small bowl; add hot water & whisk until well-blended.  Stir in remaining ingredients & mix well.

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