Vegetarian Egg Rolls
Submitted by turt
Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThere’s something deeply satisfying about biting through a shatteringly crisp egg roll wrapper into a hot, savory vegetable filling.
These vegetarian egg rolls pack in shredded cabbage, crunchy bean sprouts, celery, water chestnuts, and pureed soybeans, all tossed in soy sauce and sesame oil.
Pan-fried in just a little oil (no deep fryer needed), they come out golden and crackling.
Serve them as a first course with your favorite dipping sauce, or pair them with brown rice for a complete plant-based dinner that hits every craving for Chinese takeout.
Kitchen Tips
- Saute the vegetables quickly over high heat so they stay crunchy inside the wrapper.
- Seal the wrappers tightly with flour-water paste so they don’t pop open while frying.
- Only flip the rolls once. Let that first side get deeply golden before you touch them.
- Make the filling ahead and chill it for easier wrapping.
Ingredients
Directions
These egg rolls make an excellent first course, or when eaten right with the cooked rice, a whole meal.
Just be sure, if you eat them without rice, that you include rice in the meal to complement the soybeans.
In a wok or frying pan sauté the vegetables in sesame oil in the order given.
After the onion has started sautéing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes.
As soon as you add the bean sprouts to the pan, turn off the heat.
Stir the puréed soybeans and soy sauce together.
Then stir this mixture into the vegetables.
The whole mixture may be chilled several hours, or used warm.
To prepare the rolls: place about ¼ cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste.
Heat a large frying pan with oil in the bottom.
Fry the rolls until they are crisp and brown, turning only once.
You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil.
Drain on paper bags or towels.
Keep the rolls hot in a 250 degrees F. oven up to an hour.
Or reheat them at 450℉ (230℃). for about 10 minutes.
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