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Two super delicious recipes combined into one Uber-delicious creation. Broccoli casserole is an indulgent favorite of my family's. Egg rolls are a go-to in any Chinese restaurant and all out crunchy goodness. Further, egg rolls are easy to handle and just scream DIP ME! I wanted to come up with something familiar yet different, satisfying yet convenient, and sumptuous yet not overly indulgent. Individual servings helps with portion control as well. Plus, these babies are vegetarian to boot. Two can easily be a main course! I gave these rolls a test run at our Superbowl gathering and they were a solid victory for team SMOKINHOTCHEF! Go me!!!!!
Ингредиенты
- 1 1lb. bag cut broccoli
- 1 14 oz. bag broccoli florets
- 1 7 oz. can mushroom pieces and stems
- 1/2 c. plain bread crumbs
- 1/2 c. mayonnaise
- 1 1/2 tsp. onion powder
- 1 tsp. ground mustard
- 1/2 tsp. smoked paprika
- 1 c. mild Cheddar cheese, grated
- 3/4 c. Mozzarella cheese, grated
- 1/4 c. Gruyere cheese, grated
- 1 lb. pkg. egg roll wrappers
- kosher salt and cracked black pepper to taste
- water
- vegetable oil for frying
Инструкции
- In a large pot fitted with a colander, bring about 1 inch of salted water to a boil. Add broccoli and drained mushrooms and cover. Cook until done, about 12 minutes and spread out on baking sheet or large platter to cool for about 10 minutes.
- Meanwhile, heat 2 inches of oil in heavy bottom saucepan or dutch oven to 375* F.
- Once broccoli and mushrooms have cooled, combine with bread crumbs, mayo,spices and cheeses. Add kosher salt and pepper to taste. For larger florets of broccoli cut in half length-wise to match the size of the larger pieces of cut broccoli.
- Assembly: Using a 1/3 cup measure, scoop up mixture and place on egg roll wrapper. Fold according to directions on package.
- Once all egg rolls have been assembled, fry in batches of 4 or 5 until golden brown, about 3 minutes. Drain on paper towels.
- Serve with my super simple, simply delicious dippin' sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 18 servings | |
| Calories 195 | |
| Calories from Fat 87 | 45% |
| Total Fat 9.82g | 12% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 321mg | 13% |
| Potassium 145mg | 4% |
| Total Carbs 19.55g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.99g | 1% |
| Protein 7.46g | 12% |
Отзывы
20 февраля 2012
These puppies are stellar. You can even swap in cauliflower for the broccoli. Better still, swap in cooked sweet potatoes sans the mushrooms and cheeses and make a simple dipping sauce of brown sugar, water and sweet potato pie spice brought up to a boil 1:2, plus pinch of spice. Stir in a pat of butter just before serving. Wow!!!Этот рецепт был приготовлен/опробован мной!Содержит вариацию
