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I often serve fish as an appetizer, but I always like to offer a non-fish option as well. Everybody loves Chinese food, so I came up with these Chinese-inspired eggrolls.
1 tablespoon oil
1 medium onion, peeled and diced
1 (14-ounce) bag shredded cabbage with carrots (coleslaw mix)
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 tablespoon Haddar Imitation Soy Sauce
1 tablespoon Gefen Honey
oil, for frying
Heat oil in a large frying pan over medium heat. Add onion; cook for about five minutes, until translucent.
Add cabbage with carrots and garlic; cook for about 10 minutes, stirring occasionally.
Add salt, ginger, soy sauce, and honey. Taste; adjust seasonings.
Place a quarter cup of mixture on the center of a crepe. Fold up egg-roll style; repeat with remaining filling and crepes.
Heat oil to cover the bottom of a large frying pan over medium heat.
Fry egg rolls for a minute or two per side, until crispy and golden.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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What is the sauce shown in the picture?
Can filling and leaves be frozen separately?