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Fash Bash cooking preview: Veggie egg rolls

Published  August 3, 2016 8:45am EDT
FOX 2 Detroit

(WJBK) - Chef Colin John of Forte Belanger joined us in the FOX 2 Cooking School to give us a preview and a taste of the food at the Detroit Institute of Arts' upcoming Fash Bash.

FJC's Fash Bash is an annual summer celebration of fashion and art. This year, the big event is Thursday, August 11 at 7 p.m. at the Detroit Institute of Arts. You can get more information online here. 

EGG ROLLS SAUCE AND KIMCHI
Makes 8-12 egg rolls' sauce and kimchi

FAST KIMCHI
1 head Napa Cabbage, cut into 1.5 in square chunks

Toss w/ 2-3 Tbs. Kosher salt and set aside for 2-3 hours, stirring occasionally. Rinse with cold water and squeeze out excess water.

1 large carrot, peeled and finely julienne (use a mandolin if possible)
4 large radishes, sliced thinly (use mandolin if possible)

Place in blender and puree:
6 garlic cloves
1.5 TBS peeled ginger
2 TBS fish sauce
3 tsp white distilled vinegar

Method:
Add the above puree to squeezed cabbage with carrots and radish, and add 2 cups finely chopped scallions and 3 TBS toasted sesame seeds. Place in an airtight container and let stand in your fridge for at least overnight.

SCALLION CHILI SAUCE
1 cup sweet chili sauce
1 cup tamari (gluten free soy sauce)
1/2 cup chopped scallions

Mix all above ingredients

TOFU EGG ROLL

Mix together: 1/2 cup low sodium soy sauce, 1 tsp fish sauce, 1 TBS sesame oil and 2 TBS sugar, set aside.

Make the vegetables:
In a medium sauce pan, heat 1 TBS vegetable oil and 2 tsp sesame oil until hot but not smoking. Sautee:
1 TBS peeled and diced fresh ginger
2 tsp minced garlic
1/2 lb. extra firm tofu, cut into 2-3 in. long 1/4 in. sticks
6 shitake mushrooms, julienne
3 cups julienne celery
1 large carrot, finely julienne
2 cups shredded cabbage

8-12 egg roll wrappers (depending how big you roll them)

Method:
Cook all until most of the moisture has cooked away and all ingredients are soft. Pour in sauce that was made earlier and let cool in refrigerator. Once cool, toss the mixture again and layout egg roll wrappers on a prep coutner, place desired amount of mixture in the middle of the bottom half of the wrapper. Use water around the edges. Start at the bottom and roll upwards, then fold the left and right side up and over, sealed all folded edges as you work. Continue rolling, keeping the vegetable mixture tight until the roll if formed. Fry in vegetable or canola oil at 325-350 until golden brown, serve over kimchi and drizzle, or dip the scallion chili sauce.