We used mung beans and lentils. They need to soak in a bowl of water overnight, and then rinsed, drained and kept covered for next couple of days. It takes about 3 days, or longer, for them to reach a good size. You have to keep them covered and kept in a dark or dim place so they don't start tuning green and growing leaves.
SPROUTED MUNG BEANS AND LENTILS SPRINGROLLS
Sprout 3 or more days in advance:
1/2 cup of mung beans
1/2 cup of lentils
(You can choose to clean off all the skin from the beans, if you have the patience. If not, my husband says it won't hurt to just leave it on. I am way too obsessed with "the look" of things so I spend HOURS cleaning it all out. I admit, the thought of stopping run through my mind several times but I am too stubborn to listen to myself.)
Ingredients:
(Filling)
2-3 T olive oil
1 onion, diced
4 garlic cloves, minced
2-3 carrots, shredded
2-3 celery, diced
Sprouts
Salt and pepper to taste
Menlo Wrappers
Frying oil
(Sauce)
Vinegar
Soy sauce (just to change the color)
1 t Sugar (optional)
1-2 smashed garlic cloves
Salt and pepper to taste
OR
Sweet Chile Sauce or La Choy Sweet and Sour Sauce
Mix ingredients in a small bowl. I like a pungent sauce, so just adjust the amount according to what your taste buds like.
Directions:
Heat oil and sautee filling ingredients. Season with salt and pepper.
I wait until the carrots are more tender. Then drain and let cool.
Separate Menlo wrappers. Spoon filling unto wrapper. Bring the two side corners to the center, fold up the bottom and tightly roll wrapper up and seal.
Heat oil and fry until golden brown. You can also deep fry for a speedier process.
