Egg Rolls w/ Soba Noodle Salad

I decided to try making egg rolls tonight. I've always wanted to try it. Got a head of napa cabbage in our veggie box today and had some egg roll wrappers stored in the freezer so I gave it a try. It was much easier than I expected. Emmett loved his dinner and ate two egg rolls. He kept declaring "good dinner, mommy!" I prolly would've mixed up the veggies with some others if I'd had different things on hand but this worked out fine.



And I decided to make some soba noodles to go with it. These were delicious. The kids are always fans of things with beets which still blows my mind.



Soba Noodle Salad
1 pkg soba noodles (10 ounces)
1 large beet peeled & grated (i used my cuisinart)
1/2 c tamari
6 T rice vinegar
1/4 c sesame oil
2 T mirin
2 T sugar
2 tsp ground ginger (i wish i would've had fresh on hand)
4 drops chili oil
black pepper

Boil the noodles per package directions. Meanwhile prepare dressing by mixing together everything but the beets in a small bowl. Drain noodles and pour dressing over the top. Set aside. When cooled down add beets and toss to coat. I had a little chopped shallot sitting around too so I tossed that in as well. Top with toasted sesame seeds. Serve at room temperature.

I just used the beet raw this time. I think the salad would be good with other grated veggies as well like carrot and prolly could've had green onion in it. But I was using carrot in our egg rolls so I decided just to go with the beet and it was satisfying that way.


Veggie Egg Rolls
1 pkg tofu drained
3 carrots
1 shallot
3 burdock roots (gobo)
2 cups napa cabbage finely shredded
Sesame oil
2 tsp soy sauce
1 tsp ginger
~14 egg roll wrappers
salt & pepper
1 egg, beaten
vegetable oil

Shred carrots, shallot & burdock root using Cuisinart attachment. Crumble tofu and brown in skillet w/ a little sesame oil. Add veggies and stir-fry ~3 minutes, add soy sauce, ginger and salt & pepper. Let cool. Place ~2 Tablespoons of veggie mix in the center of egg roll wrapper and follow package directions on folding. Use a little beaten egg to close the wrapper. Heat vegetable oil to about 350 degrees. It'll need to be about 2 inches high in your pan. Fry in small batches for about 4 minutes turning frequently. Remove rolls from pan and sit on paper towels.



Dipping sauce
1/2 c tamari
1/4 c mirin
1/4 c rice vinegar
1 T ginger
1/2 tsp ground mustard

Mix all together and set aside till ready to serve.