Vegetable Egg Rolls
Vegetable Egg Rolls are a welcome change over the usual egg rolls at your local Chinese takeout. These veggie egg rolls are the perfect appetizer for vegetarians and meat-eaters alike.
Servings: 20
Calories: 123kcal
Ingredients
- 6 dried shiitake mushrooms (35g by weight; soaked and sliced)
- 1 package mung bean glass noodles (50g dry; about 2 cups when rehydrated)
- 2 tablespoons peanut oil (or vegetable oil, plus more for frying)
- 3 cloves garlic (minced)
- 2 cups carrot (140g, shredded)
- 1 red bell pepper (140g, finely julienned)
- 7 cups savoy cabbage (425g, shredded)
- 7 cups Taiwanese flat cabbage or regular green cabbage (425g, shredded)
- 2 tablespoons Shaoxing wine
- 2 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon five spice powder (optional)
- 1 cup scallions (55g, chopped)
- 1 package egg roll wrappers (about 20-24 pieces)
- 1 egg (beaten)
Instructions
Prepare your dried shiitake mushrooms
- Place your dried Shiitake mushrooms in a bowl of hot water. Cover and soak for 1 hour or until fully hydrated.
- Once hydrated, cut off the stems and sliced them into strips. You can also use fresh shiitake mushrooms, but dried mushrooms are more fragrant!
Prepare your mung bean glass noodles
- Soak the mung bean noodles in lukewarm water for 10 minutes until rehydrated. Use Kitchen shears to cut the noodles into 1 to 1½-inch lengths.
Cook the vegetable egg roll filling
- Heat your wok over medium-high heat. Add 2 tablespoons peanut oil to the wok, and add the minced garlic and Shiitake mushrooms. Stir-fry for 15 seconds. Next, add the carrot and the red bell peppers. Stir-fry for another 15 seconds.
- Turn up the heat to high, and add both of the cabbages. Toss everything together for 1 minute. Next, add the mung bean glass noodles, Shaoxing wine, salt, sugar, sesame oil, white pepper and five spice powder, if using. Stir-fry for another minute, mix in the chopped scallions, and transfer to a large bowl. Cool completely. NOTE: If your wok is smaller, you may have to cook the filling in two batches.
Fold the egg rolls
- Place one egg roll wrapper flat with a corner toward you, so it looks like a diamond shape.
- Measure a spoonful of filling (55g), placing it near the corner closest to you.
- Fold the corner closest to you over the filling, and press the wrapper in so it hugs the filling.
- Fold the two opposite corners inwards so it looks like an envelope.
- Brush some egg wash on the opposite corner, and don’t miss any spots!
- Fold the egg roll forward, ensuring the roll stays tucked tightly. The egg wash should keep the egg roll together.
To Fry the Egg Rolls:
- In a small pot, heat your frying oil to 325 degrees F/160 degrees C. You don't need too much––just enough to submerge the egg rolls. Whatever size pot you’re using, make sure you only fill it halfway, so oil does not overflow when you are frying. Hot oil near open flames can be extremely dangerous and flare up!
- Carefully place a couple egg rolls at a time into the oil. Fry for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
- Once the egg rolls are done, place them on a wire rack to let them drain and cool slightly.
To Bake the Egg Rolls (instead of frying):
- Preheat oven to 425 degrees F/220 degrees C. Place the egg rolls on a baking sheet coated with oil or non-stick aluminum foil.
- Lightly brush the egg rolls all over with peanut oil or vegetable oil, and bake until golden brown for 15-20 minutes. The bottoms should also get crispy, but you can turn them once halfway through for maximum crispiness.
Video
Nutrition
Calories: 123kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 390mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2655IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg