Brussel Sprout Spring Rolls

Patrick doesn't really love Brussels sprouts so I decided to hide them in some spring rolls! We love Asian dishes and Patrick has perfected his stir fry technique. I had this recipe tucked away in the back of my mind to serve as a side the next time we had a stir fry dish. A few weeks ago Patrick requested this simpler stir fry dish originally made for the Asian potluck.

Off I went to get things for the Brussels sprouts potstickers! The recipe called for potsticker wrappers to use; unfortunately I could only find spring roll wrappers so they varied a bit from the original recipe. Another thing I did different was to add the soy sauce (the recipe uses it to drizzle over the dish) to the Brussels sprouts in the pan. Read on for more!

Adapted from Brussels Sprouts Potstickers from Naturally Ella blog
   Prep time 20 mins | Cook time 10 mins | Serves 1-2
Ingredients
2 teaspoons sesame oil
¼ cup minced onion
1¼ cup shredded brussels sprouts
Juice from 1 lime
1 tablespoon minced ginger
2 tablespoons fresh minced parsley (omitted this)
2 tablespoons fresh minced cilantro (omitted this)
12-16 potsticker wrappers (substituted spring roll wrappers)
1 tablespoon sesame or olive oil
Tamari or soy sauce, for topping
Toasted sesame seeds, for topping

Directions
   Heat sesame oil in a large skillet with a lid. Add minced onion and cook for 2 minutes. Add in brussels sprouts, lime juice, and ginger; cooking until brussels sprouts are brighter in color and just tender, 3-4 minutes. Remove from heat and stir in the parsley and cilantro. Before removing from heat I splashed the soy sauce over the Brussels sprouts.
   Set up an assembling station with a small bowl of water, filling, and wrappers. Working with one skin at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water and run it along the entire edge of the wrapper. Fold both ends up (or corners if you are using square wrappers) and lightly pinch. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is closed. Repeat with remaining filling. I followed directions for assembling and cooking spring rolls on the back of the packaging.
   If you want, you may now freeze any potstickers you may not use. Simply place on a tray so that no potsticker is touching another and freeze. Once frozen you may then transfer to a container. When ready to eat, you can cook them frozen- just allow for a little extra time.
   For cooking potstickers, heat a tablespoon of sesame or olive oil over medium-high heat. Place potstickers in pan so that no potsticker is touching. Cook for 1- 1½ minutes until bottom is browned. Pour in ¼ cup of water, place a tight fitting lid on the pan, and continue to cook for another 3-4 minutes or until the wrappers are tender.
   Serve with a drizzle of tamari and sprinkle of toasted sesame seeds.

Patrick deemed this a success! He approved of the hidden Brussels sprouts!