Asparagus Egg Rolls
Asparagus balances insulin levels and its unique mineral profile makes it an effective natural diuretic, meaning it promotes the formation of urine in the kidneys, aiding in detoxification and cleansing. Asparagus is also one of the only vegetables to contain inulin, which feeds friendly bacteria that live in the large intestine. This makes it a great food for preventing yeast overgrowth, and it generally keeps the digestive system happy. It also contains large amounts of folate, important for women who are thinking about having a baby and those who are in the early stages of pregnancy to counter birth defects.
Asparagus is best cooked the day you buy it but you can keep it fresh in the fridge for a few days by standing the stalks in a cup of water as shown above.
This recipe came out of my experiments of late with with phyllo dough, pastry crusts and egg roll wrappers. The wrappers crisp up nicely around the asparagus and you could wrap in some meat or tofu to make a dinner out of this appetizer.
What to buy (serves 2-3):
- 18 asparagus spears, cut off the tough ends
- 6 eggroll wrappers
- ¼ cup olive oil
- salt and pepper
- 1 cup chicken broth
- 4 tablespoons soy sauce
- 3 tablespoons Mirin
What to do:
- Preheat oven to 375
- lay eggroll wrapper so the corners are at top, bottom, left and right.
- place 3 asparagus spears on bottom corner of the wrapper and roll them up tight, wrappers should stick to themselves
- place the rolls on a parchment paper lined baking sheet, brush with olive oil, sprinkle with salt and pepper and place the baking sheet in oven and bake for about 25 minutes, or until wrappers are golden brown and asparagus is sizzling
- heat broth, soy sauce, and Mirin to boil in a saucepan over medium heat
- reduce to low to keep warm until asparagus are ready to serve
- if you don’t have Mirin, a sweet rice wine, you can just use dry sherry or sweet marsala, or you can dissolve a small amount of sugar in a little white wine – a 1/4 teaspoon of sugar to 1/4 cup wine wine