Friday, February 8, 2013
Korean Barbecue Egg Rolls with Jackfruit & Mango Quinoa
One Year Ago Today Aloo Chole (Indian Chickpea Stew with Potatoes)
Two Years Ago Today Thin Crust Pizza with Roasted Cherry Tomatoes & Artichokes
Shredded jackfruit slowly simmered in Korean barbecue sauce and stuffed inside egg roll wrappers with scallions and green cabbage. Serve with a great alternative to fried rice, mango quinoa.
Korean Barbecue Egg Rolls with Jackfruit
makes 15 +/- egg rolls
1-28 oz can young, green jackfruit in water (not syrup or brine), drained
1 tsp salt
1-15oz bottle Korean bbq sauce
1 cup water
3 cups thinly sliced green cabbage
1 bunch scallions minced, white and light green parts only (save the green stalks for the mango quinoa)
15 egg roll wrappers
peanut or canola oil for frying
sweet chili sauce, for dipping
Pour the jackfruit in a pot and cover it with water. Add 1 tsp of salt and bring to a boil. Boil for 15 minutes then drain. Shred the jackfruit with forks and add back into the pot. Add the barbecue sauce and water and bring to a boil. Reduce to a low boil and cover. Cook for 30 minutes. Remove the cover and continue to cook for 20 more minutes.
Steam the cabbage and scallions lightly for 5 minutes to soften.
Lay out 15 egg roll wrappers on the counter. Divide the jackfruit amoung them, lining the bottom third of the wrapper horizontally and top with cabbage. Wet the edges with water and roll up like a burrito; fold the sides in first then roll up and away from you tightly. Set aside, seam side down until they are all done. If you are not cooking them immediately, chill until ready to fry.
Pan fry or deep fry in oil that has been heated to 360 degrees. Drain on a paper towel and serve while hot with sweet chili sauce.
3 cups water
1 1/2 cup quinoa
2 tbl coconut or extra virgin olive oil
3 garlic cloves, minced
1 bunch minced scallions, dark green parts only
1 jalapeno, seeded or not depending on your heat preference, minced
2 mangos, roughly chopped
2 tsp curry powder
salt, to taste
1 cup frozen peas
2 tbl roughly chopped fresh cilantro
Combine the water and quinoa and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes or until the quinoa is tender and has sprouted 'tails'. Uncover and let rest for 5 minutes then fluff with a fork.
Saute the garlic, scallions and jalapeno in coconut oil until tender and fragrant. Add the mango and curry and saute 2 minutes to toast the spices. Add the quinoa and peas and stir to combine. Taste and season with salt. Cook for 5 more minutes to get a light crust on the quinoa. Garnish with cilantro and serve.