Not much can satisfy cravings for fresh fare with a crunch like vegetable egg rolls. Whether you’re seeking a zesty appetizer or finger food for your family to meet their vegetable needs, whip up a batch of these vegetable-loaded rolls. While small children should stay away from hot oil, most anyone can join the fun of filling the rolls before frying, making the preparation a fun family affair.
Some egg roll recipes call for uncommon ingredients found only at speciality markets, but these egg roll ingredients can be found at most any regular grocery store. As a bonus, they’ll fill your kitchen with sumptuous aroma just in time for dinner.
Total Time: 25 minutes | Prep Time: 10 minutes | Serves: 6
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup plus 1 tablespoon canola or vegetable oil
- 3 cloves garlic, minced
- 1 green or red chili (optional)
- 5 shiitake mushrooms, finely chopped
- 1/4 cup cooking wine
- 1 cup chopped cabbage
- 3 green onions, sliced into approximately 2-inch pieces
- 1/4 cup soft tofu
- 3 cups fresh bean sprouts
- 1 package egg roll wrappers
- Combine all of the sauce ingredients in a small bowl, and then set it aside.
- Heat 1 tablespoon oil in a large frying pan or wok over medium-high heat on your stovetop. Add the garlic and, if desired, the chili, stir-frying for about 30 seconds.
- Add the mushrooms and 1 tablespoon of the cooking wine, then continue stir-frying until the mushrooms are soft – which should take 1 to 2 minutes. If the pan dries out, add a bit more wine.
- Add the cabbage and green onions, stir-frying until the cabbage is somewhat soft – or about two minutes.
- Stir in the tofu, then the bean sprouts and stir-fry sauce. Sauté for one minute. Then remove the mixture from the heat, adding fish or soy sauce to taste.
- Place an egg roll wrapper on a clean, dry surface and place a healing teaspoon of the stir-fry mixture in the center, with as little liquid as possible.
- Fold the wrapper sides over the filling then roll it up from the bottom. Secure the end by brushing on a bit of water. Continue this process until you’re out of filling.
- Place 1 cup of oil in a small frying pan on your stove over high heat. Aim for about one inch deep, adding a bit more oil if needed. If moving lines appear on the pan bottom, turn the heat slightly down.
- Dip a corner of an egg roll into the oil. If it sizzles, you’re ready to go. If not, wait a 5 to 10 seconds and try again.
- Once the oil is hot enough, slide egg roll in, using tongues. Let them cook until they appear gold brown, which should take about a minute, then flip to repeat on the other side.
- Arrange your cooked egg rolls on a paper towel or clean, dry cloth on your countertop to drain.
- Serve warm, with your favorite dipping sauce.
August McLaughlin is a health and sexuality writer and author of "Girl Boner: The Good Girl's Guide to Sexual Empowerment." Her work appears in Cosmopolitan, The Washington Post, DAME Magazine, LIVESTRONG.com and more. augustmclaughlin.com