Cannabis Ginger Arame Egg Rolls

Cannabis Ginger And Arame Egg Rolls

Leslie Cerier’s eggrolls made with two tablespoons of cannabis-infused sesame oil are nutritional powerhouses. Cabbage and collards are full of Vitamin C, and goji berries deliver antioxidants. Arame (or sea oak), a sweet, mineral-rich brown algae from Japan, delivers fiber, vitamin A, calcium, and magnesium.

Sometimes Leslie eschews eggroll wrappers and stuffs this filling into pitas or piles it on top of fresh greens. When she’s feeling adventurous, Leslie makes these eggrolls more potent by frying them in cannabis-infused virgin (unrefined) coconut oil. Because the virgin coconut oil has a lower smoke point of 350 degrees Fahrenheit, it won’t burn off THC (which begins to degrade if food is cooked above 350 degrees). Heat the coconut oil just enough to fry the eggrolls and use a high-THC cultivar such as Bruce Banner, a hybrid bred from OG Kush and Strawberry Diesel, for the fry oil if you can get it.

Serves 6

1/3 cup arame
¼ cup dried goji berries
1 14-ounce package extra-firm tofu, diced
4 cups green cabbage or collard greens, sliced thin
1½ cups cilantro, coarsely chopped
1 cup scallions, coarsely chopped
2 tablespoons cannabis-infused sesame oil
2 tablespoons tamari
1 ½ tablespoons grated ginger
1 tablespoon maple sugar or maple syrup
20 eggroll wrappers (6-inch squares)
¼ cup cannabis-infused extra-virgin coconut oil (or non-infused oil)

Give arame a quick rinse and soak in cold water for about 5 minutes. Chop into thin strips.
Put arame and goji berries in the bottom of a large mixing bowl. Layer tofu on top, then cabbage, cilantro, and scallions. Add sesame oil, tamari, ginger, and maple syrup. Let sit for about 5 to 10 minutes so tofu can hydrate arame and goji berries. Stir, taste, and adjust seasonings.

Place an eggroll wrapper diagonally on a large cutting board or plate so it looks like a diamond. Place 2 tablespoons of arame mixture in the center. Fold right and left sides of wrapper over filling, then fold up bottom corner. Roll up tightly.

Melt coconut oil in a large frying pan. Add as many eggrolls as will fit, leaving enough room to flip them over. Fry over medium heat for a few minutes until golden on one side, then flip over and fry for about 3 minutes or until most of the surface is golden brown.
Remove from pan and drain on a paper bag or paper towels. Fry remaining egg rolls and add more coconut oil if pan becomes dry.

Arrange egg rolls on a platter and enjoy or serve with your favorite dipping sauce.

Recipe excerpted from The Cannabis Kitchen Cookbook (2015); photo credit: Povy Kendal Atchison/Cannabis Kitchen Cookbook

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