Vegetable Egg Rolls with Turnip Greens
We had an abundance of turnip greens from our garden this week and had no idea what to do with them. Jeremy came up with the idea for egg rolls because we can freeze them. We had a bunch of carrots, radishes, onions, and garlic scapes in our fridge that we needed to use up. We had never made egg rolls before but went ahead and tried and replaced the normal cabbage with our turnip greens. We weren’t sure how that would taste but they actually turned out really delicious and now we have 25 or so egg rolls in our freezer for snacks or sides to dishes later in the year. We fried our egg rolls in a mini deep fryer but you can also bake them in the oven.
3 tblsp olive oil
6-7 cups of turnip greens diced (could us chard, kale, etc.)
5-6 small carrots diced
7-8 small radishes diced
1 large onion diced
2 cloves of minced garlic (we actually used 4 garlic scapes instead)
1 tblsp minced ginger
salt and pepper to taste
2 tblsp oyster sauce
1 package of egg roll wrappers
If you are baking your egg rolls heat the oven to 400 degrees. Heat olive oil over medium high heat, add carrots, radishes, onions, garlic, ginger, and salt and pepper and cook until onions are translucent, around 5 minutes stirring frequently. Lower the heat to medium low, add the greens and oyster sauce to the pan and cook another 5 minutes or so until the greens are tender.
Let your filling cool for a few minutes before handling it. Next fill each egg roll with 2 tblsp of filling, then roll up each egg roll like a burrito. If you need pictures for how to fold the egg rolls there are pictures on this site. We found that it was helpful to seal the outer fold of your egg roll before frying so it doesn’t come loose in the fryer. We mixed a few tblsp of flour with a few tblsp of water to make a paste, then dab on the last fold of the egg roll to seal. If you are baking, bake for around 9 minutes, turn the egg rolls over, then bake for another 6 minutes or so. If you are deep frying, fry for about 3 minutes.
We had ours with sweet and sour sauce, and they were delicious. We also froze a bunch of ours pre-frying so they are ready to go in the fryer when we want some for a side or snack.
This entry was posted on Monday, July 20th, 2009 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
July 20th, 2009 at 9:09 am
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July 20th, 2009 at 7:25 pm
I am definitely going to try that! I've got loads of chad and kale hanging around begging to be used. Thanks for the idea and the recipe!
You should start a Dear Jeremy column where we can write in and say Dear Jeremy, I have 5 small beets, 2 kholrabis and some kale. What can I make?
July 20th, 2009 at 9:50 pm
Ha ha, that would really put Jeremy to the test. We used all the radishes we had finally too in that. I was really glad to get it all out of our fridge to make room for new stuff!
July 20th, 2009 at 10:30 pm
I've been having an absolute disaster with my farm share this past week and a half. I can't get to the produce fast enough, and it keeps getting wilted. I don't know if my fridge is partly to blame or what.
I think I need to go look up produce storage tips.
July 21st, 2009 at 2:29 am
How ironic, last night Jeff and I were trying to think of what to do with a GIANT head of chinese cabbage and we recalled chatting with Steph last week about how you all made turnip green egg rolls. Anyways we were going to try and get the recipe from you this week, but conveniently you posted the recipe before we even had to ask
July 21st, 2009 at 2:33 am
yum! those sound delish . . . and in all seriousness, if you have a good recipe for kohlrabi let me know please!
July 21st, 2009 at 3:43 pm
I don't think we got kohlrabi last year so I don't think i can help you there. Maybe we got one, but I have no idea what i did with it. Sorry!
July 21st, 2009 at 3:44 pm
Ha ha, well there you go… I hope they turn out well.
July 21st, 2009 at 3:47 pm
That's really frustrating. I just looked at the National Center for Home Food Preservation website that i've used for info on how to freeze stuff and they also have information on how to store vegetables, I was having trouble opening the file because my internet connection is bad but it may have some good information for you. http://www.uga.edu/nchfp/how/store.html
July 21st, 2009 at 5:13 pm
Erin – our CSA suggests sauteeing kohlrabi slices in butter or olive oil OR to boil and mash like mashed potatoes. I just chopped them up and served them in salad. I liked the taste of them raw. I don't know if they came with the greens on them or not, but they say you can cook those like any other greens. Ours didn't come with them, so I couldn't try for a recommendation.
July 22nd, 2009 at 12:22 am
Stephanie, thanks so much for that link.
July 23rd, 2009 at 12:20 am
Yay! I hope the turn out well. I bet they'll be tasty… You'll have to let me know how they are with kohlrabi.
July 23rd, 2009 at 4:30 pm
No problem! I'm so glad they turned out well. That is great, I'm so glad you were able to use the idea. If we get kohlrabi this year we'll have to try that because i have no idea what else to do with it.
July 31st, 2009 at 8:36 am
Thai Egg Rolls | Regional Recipes says:[...] Vegetable Egg Rolls with Turnip Greens | Becoming Green [...]