Marguerite's Vegetable Fried Rice and Spring Rolls

Directions

1.Wash hands with soap and water.

2. Rinse fresh produce.

3. To prepare fried rice, in a large saute pan, over medium high heat add 1 teaspoon sesame oil and swirl to coat pan. Add eggs and scramble until just set. Remove eggs and set aside. Wash hands after handling raw egg.

4. Add 1 teaspoon oil and saute garlic, onion, broccoli, cauliflower and carrots in oil over medium heat until softened, about 5 minutes.

5. Add remaining oil to pan. Stir rice into vegetables and season with remaining ingredients. Fry rice, stirring occasionally, 5 to 7 minutes. Transfer rice and veggies to a large bowl and stir in eggs.

6. To prepare egg roll filling in a large saute pan, over medium high heat, add sesame oil. Saute cabbage, carrots, onion and garlic until vegetables have softened, 8 to 10 minutes. Remove from heat and allow to cool.

7. Working with 1 egg roll wrapper at a time, place on work surface with one corner facing you. Add 2 tablespoons of the vegetable filling to the center. Moisten the top corner of the wrapper with water, then fold side corners in, and roll up from bottom corner. Set the egg roll aside seam down and repeat with remaining wrappers and filling.

8. In a large non-stick pan, over medium high heat, heat 2 tablespoons oil. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally to brown each side. Place on a wire rack. Repeat with remaining 2 tablespoons oil and 6 egg rolls.

9. Prepare egg roll sauce by whisking together all ingredients and serve alongside egg rolls.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!