Kale and Mushroom Egg Rolls with Umeboshi Plum Dipping Sauce

The name of the game this week is clean out the refrigerator, hence the umeboshi plum paste in this recipe. Don't get me wrong, it's good stuff, I just don't find myself thinking to use it very often. I bought it for a specific recipe a few weeks ago and it has been sitting in my fridge ever since. So, when I saw the package of egg roll wrappers in my freezer that also needed to be used, inspiration struck. Now this is a pickled plum paste, and it is very, very, very tangy. To counter that here I used ketchup and a little honey. It was pretty good, but I'm sure there are more sophisticated routes you could go. If we had had hoisin sauce I definitely would have used that, though I'm not sure in what ratio.

The egg rolls are super easy to make. The hardest part is rolling them because the wrappers tear fairly easily, but you can always wet a piece of another wrapper to mend any tears you may have.

This is a pretty substantial dish. We had it as our main course with just some simple roasted cauliflower on the side and it was plenty. Kale and mushrooms are one of my favorite combinations. They're both hearty vegetables, and their textures compliment one another, so when put together they create a fulfilling vegetarian meal. Plus they'll adapt to just about any kind of flavor you're feeling at the time.

These did turn out to be pretty greasy, so you may want to use paper towels to remove any excess oil after cooking, but on the bright side it is just kale and mushrooms so you don't have to feel too guilty about it!

Kale and Mushroom Egg Rolls with Umeboshi Plum Dipping Sauce

Dipping Sauce:

2 Tbs umeboshi plum paste
1/4 cup ketchup
1/2 tsp sriracha chili sauce
1 1/2 tsp honey

Egg Rolls:

4 Tbs olive oil, divided
1/4 yellow onion, diced
4 oz white button mushrooms, thinly sliced
1 clove garlic, minced
1/2 bunch kale, chopped and stems discarded
1/4 cup chopped cilantro
salt and pepper to taste
5-6 egg roll wrappers

Heat 2 Tbs of the oil in a large skillet over medium heat. Add onion and saute until it begins to soften, then add mushroom and cook just until mushrooms begin to soften. Next stir in garlic, kale, and cilantro and keep stirring until kale begins to wilt. This will only take a minute or two. Remove from heat and add salt and pepper.

To assemble, lay an egg roll wrapper on a work surface with a corner toward you and brush the edges with water. Place about 3 Tbs filling on wrapper and fold bottom corner over the filling, fold in sides and roll to the end. Repeat with remaining wrappers and filling. Keep wrappers under a damp paper towel until ready to use.

Pan fry egg rolls by heating the remaining 2 Tbs oil in skillet over medium high heat. Place egg rolls 2 or 3 at a time in pan and cook each side until golden brown. Transfer to a plate lined with paper towels. Serve immediately with dipping sauce.