Chinese Vegetarian Egg Rolls
Submitted by happyzhangbo
Crispy vegetarian egg rolls stuffed with spinach, cabbage, mushrooms, water chestnuts, and bamboo shoots. Fried golden and served with a homemade sweet and sour dipping sauce.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
25 minThese vegetarian egg rolls are loaded with so many vegetables you won’t even miss the meat. Spinach, shredded carrots, cabbage, mushrooms, water chestnuts, snow peas, and bamboo shoots all get a quick stir-fry with garlic and ginger before they’re wrapped up tight.
A few minutes in hot oil and they come out shatteringly crispy on the outside, steamy and savory on the inside.
The recipe includes a homemade sweet and sour sauce with brown sugar, red wine vinegar, and a touch of pimento that blows any bottled version out of the water. Makes 12 egg rolls, which sounds generous until everyone starts reaching for thirds.
Pro Tips
- Squeeze as much moisture out of the spinach as possible before adding it to the filling; wet spinach means soggy egg rolls
- Keep the egg roll skins covered with a damp towel while you work so the edges don’t dry out and crack
- Seal each roll tightly with a dab of water on the final corner; any gaps let oil seep in during frying
- Fry in small batches of 2-3 at a time to keep the oil temperature steady for even crisping
Ingredients
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.
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