Rhapsody Eggroll News!

Feb 11 2014 by Sjon Welters  |  no comments yet

Vegan eggroll fillingRhapsody Eggrolls are about to get even better! We’ve been making them with local organic vegetables, organic high oleic sunflower oil, and chock full of organic ginger and garlic. As of March 1st, they will be wrapped in a local eggroll wrapper as well. We’ve teamed up with Vermont Fresh Pasta, to offer you a superior Eggroll experience. We like to have a direct relationship with the folks that produce the ingredients that we use, however this isn’t always possible. We are more than thrilled that this is one more item that we can get locally! So every time you buy one of our Eggrolls you are supporting local farmers (Blackwell Roots Farm, Littlewood Farm), local producers (Rhapsody Natural Foods, Vermont Fresh Pasta), and local distributors (Black River Produce). Ask your local retailer (or our website) for our new 5 pack of Eggrolls found in the freezer! Thank you for supporting our local food system by enjoying our new and improved Eggrolls!

Vegan Eggrolls, Fresh from the FryerHere are a few serving suggestions for our eggrolls as well as two recipes for sauces that you can make to accompany your snack. Enjoy!

  • Our eggrolls are fully cooked and ready to eat upon purchase, so cold and on the go is easy and delicious.
  • If you prefer a warm and crunchy eggroll, preheat the oven to 350 degrees and bake for 10 minutes!
  • For a hot and more dumpling like texture place eggrolls in a steamer with a few inches of water below the steamer basket and steam for 15-20 minutes.

Grated Daikon Radish
Take 2 tablespoons of grated daikon radish and sprinkle with soysauce to desired strength. Take a bite of eggroll to expose the inside and then dip into the grated daikon. The Japanese radish helps to digest the oil in the eggroll and adds a unique flavor to the mix. A steamed eggroll with this on it is my favorite way to enjoy an eggroll!

Teriyaki Sauce
Blend (or mix very well) together 1/2 cup of Rice Syrup, 2 TBSP of crushed garlic,  1/2 cup (to taste) soysauce, and a dash of rice vinegar and you’ve got a simple teriyaki sauce (adjust quantities to taste).   Just mix together cold, or if you have the time, throw it all in a little pot and bring it to a boil. This heating process merges the flavors together very nicely, leaving you with a smooth flavorful sauce (great for tempeh, tofu or vegetable dishes too!).

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