I have seen Chayote squash in the grocery store for years. Years without making a purchase.
Yes, it's true -- I never took an interest in the Chayote until this week's challenge item.
It looks like a gnarly fist; the fist of Hulk's first born child.
Holding it in your hand, it looks like you have somehow transformed into raging hulk-hood, but with a muscular, under-formed fist.
Or, or -- like a budding plant that never made its Little Shop of Horrors debut.
Yeah, Chayote squash is weird.
What's more weird? Cooking it into egg rolls.
I began with the sauce.
I mixed together some ponzu, rice wine vinegar, a ton of sesame seed oil and some spicy Chinese mustard sauce with a sampling of fish sauce. This would be my sautee oil.
I also shaved a bit of fresh ginger into the mix. Thank goodness for fresh, potent ginger. It add such a lovely flavor to a dish.
I had already chopped up the squash and, swear, it's more like a fruit than a squash.
I mean, come on, this thing has a full seed in its interior and everything. How did it get to adopt the qualifier of "squash" when it seems nothing of the sort?
I had thought about serving it raw, but the taste was too-too bland for an entree.
I had some leftover shrimp and pork, so I tossed that together with the Chayote along with bean sprouts, scallions and a bit of onion powder, since I wanted that extra kick. I also added a bit of cabbage.
One of the things I love about this dish is that the rolls were not fried.
Nope, I baked them.
Yup -- on about 375 degree for about 15 minutes. And I didn't even give them an egg wash. Instead, I simply used water.
The wrappers weren't as crusty as if they had been fried. Not even close, but they did taste all the more luscious and healthy than deep fried ones.
In the end, I served the egg rolls with steamed vegetables. What a fully round dinner with a ton of flavor.
But the egg rolls were a nice idea, I think. The Chayote had somewhat of a strong texture, on account that I left the skin -- I am sure. Thank goodness for that because, yes, the texture was necessary for the softness of the interior of this dish.
But, really, there was nothing spectacular about the presence of the Chaoyte. I think it would be better suited served raw in a tower of some sort, perhaps with additional vegetables, or with either a steak or tuna tartare. Now, that sounds like a fabulous idea!
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
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