Rosh Hashana Egg Rolls? What? Chinese food isn’t for Rosh Hashana (Jewish New Year)!! Or is it? We don’t commonly associate Chinese food with a typical spread served during Rosh Hashana but, the simanim or symbolic foods can be prepared in many different ways. One of the simanim is a fish head, so that we should be like the head and not like the tail. In my home, we do not serve a fish head due to multiple allergies. A lamb head is out of the question because both my mother and I refuse to cook it. So what do we do? We use a head of cauliflower! We serve the whole head intact and the idea behind the symbolism is the same.
So what do egg rolls have to do with Rosh Hashana?
One of the simanim is leek or cabbage. Egg rolls are filled with… you guessed it cabbage! Another one is carrots and if you use coleslaw mix instead of plain shredded cabbage – you get two simanim for the price of one.
And as a bonus these egg rolls come with a delicious dipping sauce recipe thats also perfect for Rosh Hashana. Apricot and honey provide the base for this sweet sauce so you can 🎶 Dip the Egg Roll in the Apricot and Honey Sauce 🎶 – ok no the words don’t actually fit the song but the sentiment is there. Also these egg rolls freeze beautifully so they can be made in advance. Just take them out of the freezer and put them straight into a hot oven on cookie sheet in a single layer so they come out nice and crispy.
I hope you and your family enjoy these egg rolls. I also want to wish you a Shana Tova from the OPOP family. May we all be inscribed in the book of life!
XO
-R
PrintEgg Rolls with Apricot & Honey Dipping Sauce
What? Chinese food isn’t for Rosh Hashana (Jewish New Year)!! Or is it?
- Prep Time: 1 hour 30 mins
- Cook Time: 25 mins
- Total Time: 1 hour 55 minutes
- Yield: 25–30 mini egg rolls 1x
Ingredients
Egg Rolls
- 2 tbsp extra virgin olive oil
- 2 cubes frozen garlic
- 1 cube frozen ginger
- 1 bag cole slaw mix
- 2 tbsp soy sauce
- 1 teaspoon garlic powder
- 1/2 tbsp sugar
- 1/2 tbsp corn starch
- 1/2 tbsp chicken soup mix
- 1/2 cup water
- 1 package wonton wrappers
Dipping SauceÂ
- 2 tbsp apricot jelly (I used sugar free)Â
- 1 tbsp honeyÂ
- 1/2 tsp soy sauce
- 1 tsp white vinegar
- 1 tsp powdered ginger
- 1 tsp garlic powder
- 1/2 tsp mustard powderÂ
Instructions
- Over medium flame heat the oil in a deep wide bottom pan, then add the frozen garlic and ginger and stir until melted and fragrant about 30 sec to 1 min.
- Add the cabbage and sauté until it starts to wilt about 2 mins.
- Once the cabbage looks wilted add the rest of the filling ingredients to pan and cook until all liquid has thickened 4-5 mins.
- Remove the cabbage from the heat and let cool completely.
- Take a wonton wrapper and add about 1-2 tsp to the center fold in 3 of the sides and roll the rest of the way to form a mini egg-roll.Â
- Spray the top of the egg-rolls with cooking spray (for a golden crispy top!) and bake at 400 for 20-25 mins until golden and edges are crispy.Â
- For the sauce – combine all ingredients. Will taste good as is but I recommend microwaving the mixture on high for one minute so the spices are not as raw and the mixture will liquify a little more.Â
Notes
This recipe is a little more involved but I promise its well worth the effort! Get your kids in the kitchen and have them help you roll the egg-rolls. Don’t worry if they don’t look perfect, they will still taste delicious!
Keywords: egg roll, chinese, rosh hashana, simanim, honey dipping sauce, apricot, cabbage
