Yokozuna's New Year's spring rolls

YOKOZUNA’S NEW YEAR’S SPRING ROLLS


1- 15 oz can black-eyed peas, rinsed & drained
¼ cup bean sprouts, chopped
¼ cup green onions, sliced thin
1 tsp garlic, minced
1 tsp ginger, minced
1 TBS light soy sauce
1 tsp brown sugar
1 cup baby bok choy, finely chopped
½ tsp sesame oil
salt and pepper to taste
1 pkg spring roll wrappers

*Mix all the ingredients in a medium bowl. Cover and refrigerate overnight.
*Take ¼ cup of mixture, draining any excess liquid, and place in spring roll wrapper. Roll & tuck in ends. In medium sauté pan, pour a small amount of canola oil & pan fry spring rolls until all sides are lightly brown. Drain excess oil on paper towel. Serve immediately with Ginger marmalade sauce.


GINGER MARMALADE SAUCE

1 12 oz jar orange marmalade
1 tsp minced ginger
1/8 cup Grand Marnier or Cointreau
1/8 cup orange juice
½ tsp light soy sauce
pinch red pepper flakes

*In a small sauce pan with a tad of canola oil, lightly sauté ginger. Add rest of the ingredients on low heat and allow to meld. Serve as a dipping sauce with spring rolls.