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Bean Sprout Egg Rolls

Courtesy of  Margaret Gu


Margaret Gu

Bean Sprout Egg Rolls

15 small pieces

 

1 pound fresh bean sprouts

1 teaspoon white vinegar

2 teaspoons soy sauce

1 teaspoon sesame oil

pinch of salt

5 eggs

1/8 teaspoon each salt and white pepper

1 teaspoon cooking wine

1/2 teaspoon hondashi* (optional)

 

*Hondashi is a seasoning blend made with dried bonito flakes. It is available at Asian markets.

 

1. Blanch bean sprouts by tossing in boiling water for 1 minute, rinse under cold water and drain well.

2. In a large non-reactive plastic, glass, or ceramic bowl combine vinegar, soy sauce, sesame oil and pinch of salt. Add bean sprouts and store mixture in refrigerator until ready to use.

3. In a separate bowl, lightly beat eggs with a fork. Add salt, pepper, wine and hondashi, beat again just enough to combine.

4. To cook crepes: Lightly coat a small non-stick wok, sauté or omelet pan with oil and heat until smoking. Ladle in 1/5 of the egg mixture. When edges begin to turn golden, (about 1 minute), loosen with a plastic spatula, flip and cook just a few moments more (30-45 seconds). Carefully remove crepe from pan and seat aside on a plate. Repeat until you have made four more crepes. Cool completely before filling.

5. To assemble, drain bean sprout mixture and divide into five equal portions. Place one portion in center of an egg crepe and roll up tightly. Repeat until all the crepes are filled.

6. Trim edges off the rolls and using a very sharp knife, cut each one into three even pieces. Arrange on a platter. Serve at room temperature as an appetizer.


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