This easy egg roll recipe can be halved if needed. Egg rolls can be made from various ingredients and are great when served as a meal, as an appetizer or as a snack. Egg rolls are a delicious Asian food that vegetarians can enjoy, as they lend themselves to many different types of fillings. You can also make all of the egg rolls and freeze them for a quick meal later in the week.
Vegetable Egg Roll Recipe
Ingredients You Will Need:
1 cup carrots, unpeeled and shredded
1 cup cabbage, shredded
1 cup pod peas, cut diagonally in thin strips
3 cloves garlic, crushed
1 medium onion, finely diced
8 green onions, sliced thin
½ cup diced mushrooms
½ cup water chestnuts, diced
½ cup broccoli and cauliflower florets, broken into very small pieces
1 tablespoon Worcestershire sauce or fish sauce
½ cup white wine
1 teaspoon pepper
½ teaspoon salt (or to taste)
1 tablespoon cornstarch
25 to 30 egg roll wrappers
Heat a wok and drizzle oil down the sides. Brown the garlic. Add the onion and sauté until transparent. Add the Worcestershire sauce, salt and pepper, mixing well. Add the white wine and bring to a simmer. Add the remaining vegetables. Stir constantly until the vegetables are tender. Mix the cornstarch with two tablespoons water and stir into the mixture. Stir until the mixture begins to thicken.
Remove from heat and let cool. Fill the egg roll wrappers (two to three tablespoons of the mixture) and roll. Fry in a 400 degree deep fryer until brown.
Tips & Tricks
Use a food processor to shred the cabbage and carrots.
Place the egg roll on a large metal spoon (sealed side down) and ease it into the fryer, sliding the spoon out from underneath. Try to keep the sealed side down.