|
Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. (dont overcook)
Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool
|
|
Heat 1/2 inch oil in large, heavy saucepan over medium-high heat until oil reaches 365 degrees F; adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels.
Serve warm with sauces for dipping
|
