Mulan is almost an anti-Princess Disney heroine. She goes off to war against the Huns to defend her country and her family's honor. Lots of cross dressing. Donny Osmond and Eddie Murphy! Action! Explosions! Avalanches! Woot!
Hey, baby. How you doin'? |
Eat up, girl! |
Eggrolls
1 package vegan
egg roll or spring roll wrappers
4
chicken-style seitan cutlets
Steamed
white rice
Peanut oil
Vegetable broth
Cornstarch
Agave
nectar or maple syrup
Soy sauce
Salt and
pepper
Optional: sliced & diced veggies like carrot,
onion, celery, mushroom, etc.
Oil for
frying
Cut the seitan
into bite sized pieces. Heat a couple
tablespoons of peanut oil in a large frying pan or wok over medium-high
heat. Sauté the vegetables until softened. Add in the seitan and continue cooking until
slightly browned. Stir in a little stock
and continue cooking. Add salt, pepper,
and agave or maple syrup (a couple tablespoons or so) to pan and continue
cooking. You can also add some soy sauce
at this point if desired. Add enough broth
to the pan to not quite cover the filling. Add about two cups of steamed rice to the pan
and stir well. Add more broth if
necessary so that the whole mixture is kind of juicy. In a small bowl, combine a heaping tablespoon
of cornstarch with about a quarter cup of cold water. Pour into seitan mixture and stir well; the
mixture should thicken up pretty quickly.
Remove the pan from the heat.
Set up a
station to prepare the eggrolls: You
will need a small bowl of cornstarch/water mixture, the eggroll wrappers, the
filling, and a tray for the finished rolls.
Set a wrapper on the surface in front of you with one corner pointing
towards you. Put about a half cup of
filling in the center of the wrapper.
Using a spoon or your fingers, lightly brush some of the
cornstarch/water mixture around the edges of the wrapper. Bring the top corner (farthest away from you)
over the top of the filling and lightly press the point down. Fold the sides in next. You can add more cornstarch/water to the
wrapper where needed to get it to stick to itself. Then roll the whole eggroll towards you. If you shape the roll with your hands as you
go, you should end up with a long, rectangular/oval shape. Set the finished eggroll on the tray and continue
making eggrolls until you use up all the filling. When you put the eggrolls on the tray, make
sure they don’t touch or they will stick together. You may also want to turn them over
occasionally so they don’t stick to the pan.
In a large
stockpot, wok or Dutch oven, heat an inch or two of vegetable oil over
medium/medium-high heat. When the oil is
hot, gently lower about three or four eggrolls into the oil. Cook until golden brown and bubbly (a couple
minutes or so per side), turning once.
Drain on a paper towel lined platter.
Serve while hot.
I don't know about you, but I can't find vegan egg roll wrappers here. Spring roll wraps work fine! |
Seitan added to sauteed veggies |
Rice, veggies, and seitan, thickened with cornstarch slurry |
Oh yeah. Fried goodness! |
YOU MUST EAT THESE WITH DUCK SAUCE. IT IS IMPERATIVE! |