I'm in love with cumin.
I go through these phases with spices where I use one particular spice in everything. I just got out of a curry phase, now comes cumin. (Which means I'll be making a chicken enchilada casserole soon!)
Anyways, back to cumin. It's not overly spicy, like curry or pepper. But it's strong and pairs well with garlic and basil. I was in the mood for cumin and for egg rolls, so I blended the two.
Ingredients:
Filling:
1 cup shredded or sliced thinly, carrots
1 zucchini, sliced
1 summer squash, sliced
4 or 5 mushrooms, sliced
2 chicken breasts, chopped
2 tbsp coconut oil
1-2 tbsp cumin
1 tbsp garlic
1 tsp basil
Sprinkle salt & pepper
Rolls:
4-6 rice paper rolls
2 eggs
2-4 tbsp coconut oil
Sauce:
1/4 cup maple syrup
1 tbsp apple cider vinegar
1 tbsp sesame oil
1 tbsp soy sauce
A teensy weensy bit of hot chili oil (depends on your spice level preference, I like a medium)
For Filling/Rolls:
Start heating 2 - 3 cups of water in a sauce pan. DO NOT LET BOIL. (If it does boil, set aside and let it cool.)
Saute veggies and chicken in oil and seasonings until veggies are tender and chicken is cooked. Set aside.
Crack and scramble eggs in a small bowl.
Begin warming the coconut oil in a skillet. The pan needs to warm slowly so it doesn't burn the rolls.
Pour the warm (not boiling) water into a pie plate or cookie sheet with sides. Lay the rice paper in water until soft. Lay on a clean surface. (I used a plastic cutting board.) Place 3-4 tbsp of filling about 1-2 inches from the side of the softened paper. Fold closest edge in. Fold bottom up. Continue rolling roll to the other side, then fold top in. Dip roll in egg bath, then place in pan. Flip after 2-4 minutes depending on desired brownness. Repeat until filling is used or desired number of rolls is made.
(You can save the filling to make more rolls later or eat with a different meal.)
For Sauce:
Mix all ingredients in a small pan and warm slowly. (I started the sauce right before I started cooking the rolls in oil.)
