suggestions for dried mung beans?

Paul

Paul

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Staff member
I have a large bag of dry mung beans. I've seen some exotic recipes but don't have and/or in some cases have never even heard of required ingredients. ideas?

 
Yep. Quart glass jar, water, cheesecloth or nylon stocking stretched across. Freshest sprouts ever.

Then make Moosewood Cookbook fried egg rolls using a filling made with a LOT of them. One POUND OF fresh mung bean sprouts.

Have made these before and the KEY is to drain out all the liquid from the veggie filling before filling the rolls. Then you can freeze them un-fried and they taste just as fresh months later.

I will list the ingredients, but then I'm going to take a photo of the instructions because Molly gave cute hand-drawn illustrations on how to do the wrap and roll section. Plus it's two pages long and I'm lazy.

I've linked a video that shows how to make it in a colander.

 
Moosewood Cookbook Vegetarian Eggrolls

(this is from an old book so these ingredients are usually available everywhere now):
Molly's Notes: Ingredients you may need to purchase at Oriental store:
one pound fresh mung beans (or sprout your own)
one pound package of eggroll skins (usually frozen)
one ounce dried black mushrooms (I didn't use these)
one small can water chestnuts
2" piece of ginger root
Chinese rice wine (or dry sherry)

Dipping sauces:
Chinese hot mustard
Duck or Plum sauce

Filling:
Have everything chopped and ready before saute.

4 Cups shredded green cabbage
1.5 C sliced onion
3-4 garlic cloves
3 tsp freshly grated ginger root
1 lb. fresh mung beans
2 cups thinly sliced celery
1 oz dried black mushrooms (soaked 20 minutes in boiling water; drained and sliced thin)
1/2 C dry sherry or Chinese rice wine
1/4 C tamari sauce
salt & black pepper
2 minced scallions (including green stems)
1/2 C minced green pepper
3 TBL safflower, soy or peanut oil
2 tsp sugar
1 TBL sesame sees

Heat work.
Add oil, garlic and ginger root and stir for 2 minutes.
Add onions, sprinkle lightly with salt and stir fry for 5 minutes.
Add cabbage and celery. Salt lightly and add black pepper.

Stir and fry for 8-10 minutes.
Add sherry, sugar, mushrooms, water chestnuts, bean sprouts and sesame seeds. Stir fry over medium heat for 8 more minutes until liquid partially evaporates. Remove from heat.

Add raw scallions and green peppers and toss in tamari sauce. Let stand for 20-30 minutes until cool. Pour into collander and let drain for 15 minutes. (Save drippings for vegetable-steaming liquid if you want to).

Adjust seasoning to your preference.

"Hopefully it won't want less. In any case, pour yourself a glass of sherry, and take a break. Sit down and meditate on the shape of envelopes."

Next comes the envelope-shaping lesson in rolling an eggroll (see photo, coming up next)

https://recipeswap.org/fun/wp-content/uploads/swap-photos/eggroll.jpg

 
I want to add that we sampled fresh eggrolls at a health food store where the vendor was

pan-frying them in a small amount of oil, rather than deep frying them.
They don't get as deeply crunchy, but that's how I made ours at home. Since the filling is already cooked, you only need to crisp up the skin and a few TBL of oil at the bottom of a hot wok does it. You just have to monitor and turn them to get all sides brown.

Noting again that these taste just as good having been frozen, so make up the whole batch once and have them for a while or enough for a party.

 
thanks for the recipe. my daughter made this yesterday at my request

It came out great. She did two versions. One with rice wrappers for our gluten free/keto people and the rest the egg roll wrappers. I preferred the fried egg roll but both were good. Actually the mung bean sprouts were my favorite part. She sprouted them over several days and they added a firm almost crunchiness. I ate a few of the sprouts raw and they had an earthy taste. After cooking they were more neutral.

 
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