Last night I made aracini with some left over rice.
I used 3 T. ener-g egg replacer, 4 T. water, 1 c. cold cooked rice, 1/3 c. grated Parmesan and mixed well. I made two different kinds. I rolled some into a ball and then rolled in italian style bread crumbs, others I flattened into patties (which stuck to my hands terribly) and covered in the same breadcrumbs. The patties I pan fried completely, while I only pan fried the balls for a few seconds (to seal) and then dropped in the deep fryer (set at 375F) for 5 minutes.
The aracini done traditionally (seen here in the picture) are lovely but I don’t care for the texture of the middle as much. Way mushy. The patties were tasty and the texture was much better. Served with my homemade pasta sauce. (Any sauce would probably work fine)
This is supposed to be a side dish apparently but the family had hamburger helper so I had these for my main course with steamed broccoli on the side.
Vegetarian Egg Rolls
Bag of coleslaw mix
2 stalks celery, diced
Green onions, diced
6 whole mushrooms, chopped
Egg roll wrappers
Preheat deep fryer to around 345F.
Heat oils in a skillet. Sauté celery and onions for about 5 min. Add remaining ingredients, cover, and lower heat.
Put about 1/4 c of filling in each egg roll. Fold up two parallel ends, then a third end. Tuck the end under the stuffing. Moisten last end with water and roll closed, smoothing the edges. Deep fry for about 3-5 minutes, depending on your tastes.
*don’t make the roll too tight, the wrapper could tear during wrapping or burst in the deep fryer. Either way, you’ll have a mess to clean up.
My Egg Roll Sauce
1/3 c. honey
Squirt of ketchup
Some sesame oil
Red pepper flakes (1-2 T.)
Splash of white vinegar
Heat, stir constantly as it reduces. Strain sauce to reduce the heat, if desired.