Last week I read a post over at TheKitchn about looking for recipe inspiration in restaurant menus. While I have definitely applied new flavors from out and about in my home cooking, I haven’t been eating out that much since we moved. So I did a little research.
Our CSA not only grows produce for CSA members and farmers markets, they also grow crops specifically for local restaurants. I decided to look up the menus for a few of those places since they will very likely be using some of the exact same ingredients that are already in my fridge.
One of the first restaurants I heard about serving produce from Suzie’s Farm was The Linkery. I found their daily menu blog and read through a few of them until my eyes lit up at the vegan eggroll entree with Swiss chard and carrots, among other things. It sounded tasty and featured my favorite ingredients: stuff in my fridge.
Swiss chard, carrots, sugar snap peas, scallions, and mushrooms got sauteed with garlic and ginger. Dairy-free and vegan! The wrappers I used were not, however. A tablespoon or two is actually just enough filling (I learned after over-stuffing the first one) for each roll.
My wrapping improved after the first two. I picked up a giant pack of eggroll wrappers in the refrigerated section of Whole Foods for just over $2 that may last me the rest of my life. Here is how I wrapped mine up which seemed effective:
Click on the photo to see a larger version.
My bowlful of filling cooked down enough that it was the perfect amount for 6 eggrolls, which is about 2 servings. After stuffing would be a great time to pop them in the freezer to have your own quick snack, but this was my trial run so I just baked them all.
Still terrified of frying, I misted the pan and the eggrolls with spray oil (I used olive oil and it was just fine). If you don’t have an oil mister, use a pastry brush to coat both the pan and rolls with a thin layer of oil.
Normally I would give you a pretty product shot here, but I only liked one so you’ll have to get to the end to see it. The Linkery served their eggrolls with a sweet and sour sauce made from locally-sourced loquats. I did not have any loquats on hand ( … ) so I made do. The sauce wasn’t great so I didn’t include it. Here’s the recipe for the eggrolls however, which is Husband Approved!
Baked Vegetarian Eggrolls
Makes 6 eggrolls (2 servings)
1/2 tablespoon olive or vegetable oil
2 cups thinly-sliced chard (about 4 large leaves, stems removed)
1/4 cup grated carrot
1/2 cup chopped pea pods
3 shiitake mushrooms, minced (fresh — or dried and soaked in hot water for 20 minutes)
2 scallions, white and light greens parts, sliced
2 medium cloves garlic, minced
1/2 tablespoon fresh ginger, minced
1/2 tablespoon soy sauce
6 eggroll wrappers
spray oil for pan and eggrolls
1.) Heat oil in a skillet over medium heat. Add chard, carrots, peas, mushrooms and scallions and stir well. Cook 2-3 minutes until vegetables have slightly softened. Add garlic and ginger and stir. Add soy sauce to deglaze the pan and remove from heat.
2.) Preheat oven to 400F. Lightly mist a baking sheet with oil. Spoon about 2 tablespoons of filling into each eggroll wrapper and fold as shown above. Place eggrolls on oiled baking sheet and mist with a little more oil. Bake at 400F for 20 minutes until eggrolls are golden brown. Serve warm with sweet and sour sauce.