Vegeterian Egg Rolls

We managed to pull it off this weekend! Egg Roll Extravaganza actually happened Sunday and boy were the results delicious! As yummy as I remembered them! And we had fun too! It was nice to have family around helping (OK, some of them just flocked to the kitchen while we were cooking, waiting for a taste). And who knew that the most delicious recipe for egg rolls would come from the 1987 Southern Living Cookbook?

In case you should want to do this yourself here’s what we did. Because we wanted to make a lot of them (the recipe makes 30) we doubled the ingredients for our little party. The recipe appears in its entirety at the end of this post.

Ingredients:

3 T peanut oil

4 C.  shredded cabbage

2.5 C fresh bean sprouts, chopped

1 C. shredded carrots

½ C. minced green onions

½ cup chopped fresh spinach

½ C. chopped fresh broccoli

½ C. chopped bok choy [In the original recipe this was green pepper, but most of the family is not a fan of the green pepper so this was my substitute. We chopped leaves and all]

½ C. thinly sliced fresh mushrooms

1 (2-oz) jar diced pimento, drained

¼ C. soy sauce

2 T. sugar

3 T. cornstarch, divided

1 T. Minced Garlic (or to taste)

Chinese 5-spice to taste (optional)

Chili powder to taste (optional)

2 T. water

1 (1-lb) package egg roll wrappers

Peanut oil

Commercial sweet-and-sour sauce (optional)

Commercial mustard sauce (optional)

I washed and drained all of the veggies before everyone showed up so they would be ready to go when everyone showed up. Then we began chopping…

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and chopped…

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Until we had a great big, beautiful, bowl of chopped goodness!

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Then we took it to the stove and stir-fried it up in my cast iron wok. I also added about 1/2 T. Chinese 5-spice and I think I should have added some chili pepper too. Side note: I purchased this wok “in honor” of this event. I’d gotten rid of my larger steel wok a while back because it was just too much to store. Must say, I L-O-V-E my cast iron one! 🙂

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Then it was time to wrap! We tended to put just a little more filling in the egg rolls than the recipe suggested. We found the heaping Tablespoon to be a little skimpy but we found that the smaller ones rolled better too. You’ll have to make a few and find your perfect mix.

Fill.

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Fold.

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Finish!

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It took a little practice, but soon we had our method down!

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Next we took them to the fryer. The recipe tells you to put them in 2 inches of oil in a dutch oven or the wok again but we have a T-fal deep fryer that worked wonderfully. We were able to do 4 at a time and they only took about a minute to get golden crispy.

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These were delicious and a hit with everyone! We went through a dozen with dinner alone! Monday the kids decided they would rather heat up the left overs for lunch instead of having the French Bread Pizzas I had planned! They really are good. I’ve never found an egg roll with as much flavor as these have. We’ll be making more very soon!

Here’s the recipe in a format that might be easier to print:

VEGETARIAN EGG ROLLS

 

 

3 T peanut oil

4 C.  shredded cabbage

2.5 C fresh bean sprouts, chopped

1 C. shredded carrots

½ C. minced green onions

½ cup chopped fresh spinach

½ C. chopped fresh broccoli

½ C. chopped bok choy [In the original recipe this was green pepper, but most of the family is not a fan of the green pepper so this was my substitute. We chopped leaves and all]

½ C. thinly sliced fresh mushrooms

1 (2-oz) jar diced pimento, drained

¼ C. soy sauce

2 T. sugar

3 T. cornstarch, divided

1 T. Minced Garlic (or to taste)

2 T. water

Chinese 5-spice to taste (optional)

Chili powder to taste (optional)

1 (1-lb) package egg roll wrappers

Peanut oil

Commercial sweet-and-sour sauce (optional)

Commercial mustard sauce (optional)

 

Combine soy sauce, sugar, 2 tablespoons cornstarch, garlic and spices, if using, in a small bowl. Set aside

Heat 3 T. oil in a preheated wok, coating sides; allow to heat at medium high (325) for 2 minutes. Add vegetables and pimento; stir-fry 3 minutes or until vegetables are crisp-tender. ­ Add soy sauce mixture to vegetables in wok, stirring constantly; cook 1 minute.

Combine remaining 1 tablespoon cornstarch and water; set aside

[Note: we found the mixture got soggy as it sat thus making the last egg rolls soggy. You may want to consider putting it in a colander nestled in another bowl to drain while you work.] Spoon 1 heaping tablespoon of filling in center of each egg roll wrapper. Fold top corner of wrapper over filling; then fold left and right corners over filling. Lightly brush exposed corner of wrapper with cornstarch mixture. Tightly roll the filled end of wrapper toward the exposed corner; gently press to seal.

Heat peanut oil to 375 in fryer. Place egg rolls in hot oil 2 or 3 at a time and fry until golden brown; drain on paper towels. Repeat procedure with remaining egg rolls. Serve with sweet-and-sour sauce and mustard sauce if desired. Yield: about 30 egg rolls.

I hope you and your family enjoy them as much as we do!

 

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