A zesty freezer-meal that can be cooked by the serving later!
Assemble your mandolin slicer with the julienne attachment. If you don't have a mandolin, you could use a spiralizer or cut by hand, but I would highly recommend having a mandolin slicer.
Julienne the zucchini, carrot and broccoli stems. Add them to a large bowl with minced garlic and finely diced mushrooms. Mix in the ginger paste, soy sauce, vinegar and sesame oil.
Thoroughly cook your ground meat with salt and pepper. Be sure to cook off all the juice that is released (or drain it well). Let it cool slightly then add it to the veg bowl. Toss to mix.
You'll need a small bowl of water to dip your fingers and moisten the edges of the egg roll wrapper.
Scoop approximately 1/3 cup of filling in to the center. Tuck the side corners over the filling. With wet fingers, moisten the entire top corner and the tops of the side corners. Gently but firmly fold the bottom corner over the filling and roll upward. Repeat with the remaining egg rolls.
You can cook these now, or you can wrap each one individually in wax paper and store them in a freezer-safe bag in the freezer for later.
I recommend using an air fryer to heat these because you get a lighter taste but still get the crunchy egg roll wrapper edges. Spray the egg rolls with canola oil spray and arrange them in your air fryer. Be sure to leave space for air flow -- that is how they get crispy.
Cook for 15 minutes at 390.
Serve with your favorite dipping sauce. I prefer Thai sweet chili sauce, but you could also mix sambal oelek and honey if you like things spicier.
Serving Size 1 egg roll with dipping sauce
Servings 10
- Amount Per Serving
- Calories 227
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 2.5g13%
- Sodium 530mg23%
- Potassium 114mg4%
- Total Carbohydrate 23.7g8%
- Dietary Fiber .9g4%
- Sugars .5g
- Protein 11.7g24%
- Vitamin A 61.9%
- Vitamin C 37.1%
- Calcium 12%
- Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Assemble your mandolin slicer with the julienne attachment. If you don't have a mandolin, you could use a spiralizer or cut by hand, but I would highly recommend having a mandolin slicer.
Julienne the zucchini, carrot and broccoli stems. Add them to a large bowl with minced garlic and finely diced mushrooms. Mix in the ginger paste, soy sauce, vinegar and sesame oil.
Thoroughly cook your ground meat with salt and pepper. Be sure to cook off all the juice that is released (or drain it well). Let it cool slightly then add it to the veg bowl. Toss to mix.
You'll need a small bowl of water to dip your fingers and moisten the edges of the egg roll wrapper.
Scoop approximately 1/3 cup of filling in to the center. Tuck the side corners over the filling. With wet fingers, moisten the entire top corner and the tops of the side corners. Gently but firmly fold the bottom corner over the filling and roll upward. Repeat with the remaining egg rolls.
You can cook these now, or you can wrap each one individually in wax paper and store them in a freezer-safe bag in the freezer for later.
I recommend using an air fryer to heat these because you get a lighter taste but still get the crunchy egg roll wrapper edges. Spray the egg rolls with canola oil spray and arrange them in your air fryer. Be sure to leave space for air flow -- that is how they get crispy.
Cook for 15 minutes at 390.
Serve with your favorite dipping sauce. I prefer Thai sweet chili sauce, but you could also mix sambal oelek and honey if you like things spicier.