From the Far East: Eggrolls

Ygraine welcomes travelers to visit Applegarth Grange to share their stories and cuisine. For a time a friend from Okinawa visited from time to time and introduced the Grange to foods from the Far East. Here is a variation of Egg Rolls and Gyouza Sauce.

1 package of won ton skins
1 package of mung bean sprouts
1 root of ginger root, peeled and shredded, divided in half
1 head of bok choy, just the leaves chopped (save the stalks for another day)
1/2 white onion, sliced into quarters
1 cup of shredded carrots
1 cup of finely sliced (on the diagonal) celery
1 cup of finely diced red bell peppers (or one jar of Pimientos)
1 cup of shitake mushrooms (If dried soak in 2 cups of water for an hour before cooking. Save the broth for another day.)
1 cup of cashews, before crushing (put in plastic bag and break up with a marble rolling pin)
2 Tablespoons soy sauce
1/4 cup of Mirin Rice Wine
Peanut oil
Organic Sesame oil

Put peanut oil and sesame oil in a large cast iron skillet.
Add one half of the ginger root, onions, carrots, celery, green peppers, and saute until colors brighten.
Add everything else except the won ton skins and cook until heated through.

Heat oven to 425 degrees Farenheit.
Oil a cooking sheet with peanut oil.
Using a large spoon, put a scoop of vegetable mix in the center of a won ton skin, and wrap like a burrito. Place on cooking sheet until it is full.
Oil the tops of each egg roll with peanut oil.
Cook until lightly browned, then serve with Gyouza Sauce.

Gyouza Sauce

1/3 cup naturally brewed organic shoyu sauce
1/4 cup of rice wine vinegar
1/4 cup of brown sugar
the remaining half of the ginger root
1 Tablespoon of organic sesame oil
several drops of chili oil
three finely chopped green onions

Mix all ingredients together and let sit in the refrigerator for a while. This sauce will last for a couple of weeks and can be used on chicken, beef, or for stirfrys.

ENJOY!