Chinese Vegetarian Egg Rolls
.
Yield
6 servingsPrep
10 minCook
5 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cups |
spinach
|
|
| 1 | cup |
carrots
shredded |
|
| 1 | cup |
cabbage
chopped |
|
| 1 | cup |
mushrooms
chopped fresh |
*
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
chestnuts
chopped water |
*
|
| ½ | cup |
snow pea pods
chopped |
|
| ½ | cup |
bamboo shoots
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
ginger root
grated |
|
| 1 | large |
eggs
beaten |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | dash |
salt
|
*
|
| 12 | each |
egg roll skins
|
* |
| 1 | x |
vegetable oil
for deep-fat frying |
*
|
| 1 | x |
sweet and sour sauce
as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
spinach
|
|
| 237 | ml |
carrots
shredded |
|
| 237 | ml |
cabbage
chopped |
|
| 237 | ml |
mushrooms
chopped fresh |
*
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
chestnuts
chopped water |
*
|
| 118 | ml |
snow pea pods
chopped |
|
| 118 | ml |
bamboo shoots
chopped |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
ginger root
grated |
|
| 1 | large |
eggs
beaten |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 15 | ml |
sherry
dry |
|
| 1 | dash |
salt
|
*
|
| 12 | each |
egg roll skins
|
* |
| 1 | x |
vegetable oil
for deep-fat frying |
*
|
| 1 | x |
sweet and sour sauce
as needed |
* |
Directions
Preheat a large skillet or wok over high heat; add the 1 tablespoon cooking oil.
Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2 to 3 minutes.
In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture.
Place an egg roll skin with 1 point toward you.
Spoon ¼ cup vegetable filling diagonally across and just below center of skin.
Fold bottom point of the skin over the filling; tuck point under filling.
Fold side corners over, forming an envelope shape.
Roll up toward remaining corner, moisten point; press firmly to seal.
Repeat with remaining egg roll skins and filling.
Fry egg rolls, a few at a time, in deep hot cooking oil (365 degrees) for 2 to 3 minutes or until golden brown.
Drain on paper toweling.
Serve warm with Sweet and Sour Sauce.
Makes 12 egg rolls.
Sweet and Sour Sauce:
In a small saucepan stir together ½ cup packed brown sugar and 1 tablespoon cornstarch.
Stir in ⅓ cup red wine vinegar, ⅓ cup chicken broth, ¼ cup finely chopped green pepper, 2 tablespoons chopped pimento, 1 tablespoon soy sauce, ¼ teaspoon garlic powder ad ¼ teaspoon ground ginger.
Cook and stir until bubbly.
