As much as I love edamame, I’m loathe to order them at a restaurant. They have to be something really special, perhaps charred with a smoky kiss from the wok, anointed with enough garlic to ruin any date, to merit real consideration. The fact of the matter is that in most cases, they’re merely the same green pods anyone could grab from the freezer, barely thawed enough to melt the ice crystals, and seasoned either with too much or too little salt; there’s never any middle ground.

Edamame, though admittedly perfect beer snacks as is, deserve so much more care. The bar is so low that the bare minimum of creativity hooks me like a hapless, hungry fish. “Edamame Sticks” did the trick, in just that one line. It was printed on a menu online with no further description, and no means of ordering, but when has that ever stopped me before?

Wrapped up in a thin sheath of wheat-based egg roll skin, chopped edamame are granted the thoughtful application of spices and aromatics that quick serves can never afford. Far from groundbreaking, the complement of garlic, ginger, soy sauce, and sesame oil are simply playing the hits that the crowd most wants to hear. Once fried, bubbling surface of the wrappers bronzed and resoundingly crisp, no one could deny these beans.

The only problem with edamame is when they’re served as a placeholder, something to keep your hands busy while you wait for anything better. Given even a modest intervention, sealed, spiced, and sent through hot oil, they snap out of their stupor. Apparently this is still too much to ask of restaurants sending out plain pods at exorbitant prices, but at least we have all the tools at our disposal to do better at home.

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Yield: Makes 14 - 16 Sticks

Crispy Edamame Sticks

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Do more with edamame than just the average sprinkling of salt. Chopped, seasoned, and deep fried, these crispy sticks are more than just a placeholder to tide you over. They could easily eclipse the average entree, too.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 Cup Shelled Edamame
• 2 Scallions, Thinly Sliced
• 2 Cloves Garlic, Minced
• 1/2 Inch Fresh Ginger, Minced
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Toasted Sesame Oil
• 1 Teaspoon Agave Nectar
• 7 - 8 Vegan Egg Roll Wrappers
• Water, as Needed
• Neutral Oil, such as Peanut, Rice Bran or Avocado, for Frying
• Peanut or Thai Chili Sauce, to Serve

Instructions

1. Pulse the edamame briefly in a food processor until very roughly chopped. Alternately, if you're insane like me and would do anything to avoid washing more dishes, you can coarsely chop them with a sharp knife on a cutting board. Transfer to a bowl and add the scallions, minced garlic, grated fresh ginger, soy sauce, sesame oil, and agave. Mix well to combine.
   
2. To assemble, cut the egg roll wrappers in half. Spoon 1 - 2 tablespoons of the filling in a thin line down the center of each long rectangle. Fold over the short sides first, lightly dab water along the border with your finder, then roll them up, like tiny, skinny burritos. Repeat with the remaining wrappers and filling.
   
3. Heat 1 - 2 inches of oil in a deep pot to about 350 degrees. Carefully add the rolls in batches, making sure not to overcrowd the pan, and fry for 3 - 4 minutes, turning occasionally, until golden brown and crisp all over. Remove the rolls with a slotted spoon or tongs and let them drain on paper towels.
   
4. Serve the hot, crispy rolls immediately with your choice of dipping sauce.

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• 
  Eden Foods, Organic, Shoyu Soy Sauce, 10 fl oz
• 
  La Tourangelle Toasted Sesame Oil
• 
  Plant-Based Egg Roll Wraps

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 128mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.