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Chow Mein Egg Roll Cups

  • Yield: 4 1x

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Ingredients

  • Sauce
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ginger, freshly grated
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon white wine
  • Chow Mein
  • 1 tablespoon peanut oil
  • 1/4 teaspoon sesame oil
  • 2 cloves garlic, finely chopped
  • 1 small onion, sliced
  • 2 green onion, sliced
  • 1/2 cup water chestnuts, slivered
  • 1 cup snow peas, broken into 1 inch pieces
  • 1 cup shiitake mushrooms, sliced
  • 1 bag Dole Sesame Asian Salad Kit, remove dressing packet and topping, reserve for another use.
  • 1 cup bean sprouts
  • 3 cups spaghetti squash, cooked
  • 1 teaspoon cornstarch mixed with 2 teaspoons water.
  • Egg Roll Cups
  • 4 egg roll wrappers
  • non-stick cooking spray

Instructions

  1. For egg roll cups using a large muffin tin, invert the tin and spray with non stick cooking spray place egg roll wrapper over cup. Spray egg roll wrappers with nonstick spray. Place in 400* oven and bake for about 10 minutes. Remove from oven and set aside.
  2. In a small bowl, whisk together sauce ingredients until well mixed. Set aside.
  3. Heat a large wok (or skillet) over medium/high heat. Add peanut and sesame oil.
  4. When oil is hot add in onions, water chestnuts, snow peas, and mushrooms, Cook and stir until mushrooms soften, about 2 – 3 minutes.
  5. Next, add in the salad mix and bean sprouts.
  6. Cook and stir until well mixed in and cabbage has started to wilt – another 2 – 3 minutes.
  7. Lastly, add in the shredded spaghetti squash, sauce and cornstarch mixture.
  8. Stir very well – until sauce coats everything evenly and squash is heated through.
  9. Heap mixture in egg roll cups. Garnish with peanuts and cilantro.
  10. Serve immediately.