Dining Out Was So Last Year: Rock 'n Egg Roll

Last week when brainstorming (with Britt :)) about what I wanted to make for this post I couldn't come to a decision. We finally decided on something Asian. I knew exactly where I needed to go to get some inspiration and authentic ingredients. Mitsuwa Marketplace has the best variety of the most unique yet traditional Asian (specifically Japanese) ingredients. Oh and might I add that after purchasing almost all the ingredients I needed for what I was making it only turned out to be $10!!

I went with...

Vegetable Egg Rolls

Ingredients:

Since I went to this awesome market, I was able to experiment with new and exciting ingredients. I'm sure you can tell I love mushrooms (truffles etc.). The two on the ends just looked so interesting. The shiitake in the middle are used traditionally for egg rolls.

TIP:

To peel ginger just use a spoon to scrape the skin off.

You'll be surprised how easy it is!

I threw all the ingredients in a sautee pan and let it come together. Once all the vegetables were cooked I added some corn starch to thicken up the egg roll filling.

Make sure you season your mixture with salt and pepper!

Next you will start to assemble your egg rolls. I bought these wonton skins from Mitsuwa as well.

Make sure you're working on a clean dry surface and peel away a sheet of the wonton skin.

Place a small amount of filling right above the bottom corner of the wonton.

Fold the closest corner up and over the filling.

Fold the side corners over, making sure to keep everything tight and inside the wonton skin.

Roll the pocket you just created up and dab the last top corner with a bit of water before rolling to the top. The water will make the tip sticky, so that the egg roll stays put!