Egg rolls and wonton soup
I'm not the best at blogging.. Or tutorials.. Or keeping track of ingredients and measurements when throwing a recipe together. And I am definitely not good at capturing delicious food porn.
But with that disclaimer aside. Here's the basic run down of what I made the other night, including an awful picture of my soup (leftovers..already gone). Maybe if I get time I'll take more pictures demonstrating how I folded the wontons and egg rolls. But I'm sure there are videos on YouTube to tide you over.😉
I tried to veganize the soup - can be done many ways - but you go with what you want.
Wonton filling:
• half a block of firm tofu, crumbled
• half cup mushrooms, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp veggie broth
• half tsp fresh ginger, diced
• one clove garlic, diced
• 1 tsp sesame oil
• salt and pepper to taste
Cook the filling until tender. Can add green onions too, but I save that for the soup.
I use a large pan and added 9(ish) cups of water. I suggest at least 6-8, depending.
For the broth:
• 2 stock cubes. You could do half water and half broth if you want
• 1/2 cup of low sodium soy sauce
• ends of 5 green onions (cleaned), sliver of fresh ginger, one whole clove of garlic
• salt and pepper to taste
• one tsp red miso paste dissolved in warm water (1/2 cup water)
• 1 tsp powdered ginger
• 1 tsp garlic powder
• 1 tsp onion powder
Let simmer and adjust the flavors until it is the way you like. Spoon out the garlic, onion ends and ginger.
What I added to my soup:
• other half of tofu, diced
• half cup of sliced mushrooms
• 5 green onions (or however many you prefer)
• 3/4 of a small bag of baby carrots, whole
• 3/4 of a head of bokchoy, chopped
+ any other veggies you'd like (bean sprouts and baby corn being good add ins)
I served my soup over top some rice and boom. Amazing Chinese take-out inspired soup.
The egg roll filling is not vegan, but I figure you could combine the wonton filling with some coleslaw mix, saute and call it filling.
But for the filling I used:
• 1 lb ground pork
• 1 cooking onion, chopped
• 2 cloves of garlic, diced
• 1 tsp fresh ginger, diced
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste (once cooked through)
• half a bag of coleslaw mix
• 1 tsp sesame oil
Let the fillings cool before making the wontons and egg rolls though. Your fingers will thank me. 😉
Photo How-To for Wontons:
Photo How-To For Egg Rolls:
But with that disclaimer aside. Here's the basic run down of what I made the other night, including an awful picture of my soup (leftovers..already gone). Maybe if I get time I'll take more pictures demonstrating how I folded the wontons and egg rolls. But I'm sure there are videos on YouTube to tide you over.😉
I tried to veganize the soup - can be done many ways - but you go with what you want.
Wonton filling:
• half a block of firm tofu, crumbled
• half cup mushrooms, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp veggie broth
• half tsp fresh ginger, diced
• one clove garlic, diced
• 1 tsp sesame oil
• salt and pepper to taste
Cook the filling until tender. Can add green onions too, but I save that for the soup.
I use a large pan and added 9(ish) cups of water. I suggest at least 6-8, depending.
For the broth:
• 2 stock cubes. You could do half water and half broth if you want
• 1/2 cup of low sodium soy sauce
• ends of 5 green onions (cleaned), sliver of fresh ginger, one whole clove of garlic
• salt and pepper to taste
• one tsp red miso paste dissolved in warm water (1/2 cup water)
• 1 tsp powdered ginger
• 1 tsp garlic powder
• 1 tsp onion powder
Let simmer and adjust the flavors until it is the way you like. Spoon out the garlic, onion ends and ginger.
What I added to my soup:
• other half of tofu, diced
• half cup of sliced mushrooms
• 5 green onions (or however many you prefer)
• 3/4 of a small bag of baby carrots, whole
• 3/4 of a head of bokchoy, chopped
+ any other veggies you'd like (bean sprouts and baby corn being good add ins)
I served my soup over top some rice and boom. Amazing Chinese take-out inspired soup.
The egg roll filling is not vegan, but I figure you could combine the wonton filling with some coleslaw mix, saute and call it filling.
But for the filling I used:
• 1 lb ground pork
• 1 cooking onion, chopped
• 2 cloves of garlic, diced
• 1 tsp fresh ginger, diced
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste (once cooked through)
• half a bag of coleslaw mix
• 1 tsp sesame oil
Let the fillings cool before making the wontons and egg rolls though. Your fingers will thank me. 😉
Photo How-To for Wontons:
 |
| Add about 1 tsp of filling |
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| Add a dab of water to the top point, fold in half and seal the sides to form a triangle. |
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| Add a dab of water to the right and left side (of the folded edge) and bring them together around your finger, pinch together. Turn over and add a dab of water to the top point and bring down to seal. Boil until floating. |
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| Add about 1 tablespoon of filling to the bottom corner. |
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| Add a dab of water to the bottom corner, bring it up and seal it right above the filling. |
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| Add a dab of water to one side (corner) and bring it to the center. |
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| Then the other side. |
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| Add a dab of water (blue dotted circle) and roll tucking in any edges until you reach the top corner. |
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| Seal and fry. |
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