Vegetarian egg rolls

Name: Vegetarian egg rolls
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 the wonton wrapper receipe on my profile; 1 tbsp oil fir frying; 1 cup oil for frying; 1/4 cup white wine; 3 clove garlic; 1 red or green chili, minced (omit for mild egg rolls); 6 fresh shiitake mushrooms, finely sliced and chopped; 1 cup Chinese cabbage OR regular "white" cabbage, sliced or shredded into thin matchstick-length pieces; 3 spring (green) onions, sliced lengthwise into matchstick-length pieces; 2 eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu); 3 cup fresh bean sprouts; 2 tbsp fish sauce OR vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce; 1 tbsp soy sauce; 1 tbsp lime juice; 1 tsp sugar

Tyler Ullery @cook_2884447

Port Orange, Florida

This egg roll recipe is crunchy-munchy delicious and super-easy to make! The egg roll filling is made up of lots of crisp vegetables plus a little egg, making this recipe a great choice for Vegetarians. Get your friends or family to help with rolling them up - it's fun to do. But even if you're making them solo, you'll find these egg rolls quick and easy to make. Excellent as an appetizer or as part of a complete meal. ENJOY!

Tyler Ullery @cook_2884447

Saved

Ingredients

25 mins

6 servings

filling
1the wonton wrapper receipe on my profile
1 tbspoil fir frying
1 cupoil for frying
1/4 cupwhite wine
3 clovegarlic
1red or green chili, minced (omit for mild egg rolls)
6fresh shiitake mushrooms, finely sliced and chopped
1 cupChinese cabbage OR regular "white" cabbage, sliced or shredded into thin matchstick-length pieces
3spring (green) onions, sliced lengthwise into matchstick-length pieces
2eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu)
3 cupfresh bean sprouts
STIR-FRY SAUCE
2 tbspfish sauce OR vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce
1 tbspsoy sauce
1 tbsplime juice
1 tspsugar

Saved

Steps

25 mins

1

Mix all "stir-fry sauce" ingredients together in a cup. Set aside.
2

Place a wok or large frying pan over medium-high heat. Swirl 1 Tbsp. oil around the pan, then add garlic and chili. Stir-fry 30 seconds to release the fragrance.
3

Add the mushrooms plus 1 Tbsp. wine or cooking wine. Stir-fry 1-2 minutes until mushrooms have softened. Add more wine whenever wok/pan becomes dry.
4

Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1-2 minutes, or until cabbage has softened slightly.
5

Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly stir (like making scrambled eggs). When most of the egg is cooked, mix it up with the other ingredients. Vegans can also add the tofu now.
6

Add the bean sprouts and stir-fry sauce. Stir-fry briefly - about 1 minute, allowing the bean sprouts to stay crisp.
7

Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.
8

Place filling into wonton dough and roll shut. Use small amount of water to seal. Dried is better.
9

Continue rolling in this way until all the filling has been used up. As you work, place finished rolls on a plate and cover with a damp cloth to keep them from drying out.
10

Place 1 cup (or more) oil in a small frying pan over high heat. Oil should be about 1 inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down heat slightly.
11

Dip a corner of one egg roll into the oil. If it begins to sizzle/bubble and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.
12

When oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute (or until golden brown) then use tongs to turn and cook the other side.
13

Place cooked egg rolls on a clean cloth or paper towel to drain.
14

Eat warm. Also good reheated so can be prepared in advanced.