Vegetable Egg Rolls - Fried or Baked

Vegetable Egg Rolls - Fried or Baked

Watch the video for this recipe:

Egg rolls are a widely enjoyed take out appetizer that can be easily executed in your own kitchen.

 

This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavor.

 

When it comes to what could constitute a great filling or dipping sauce as far as egg rolls, the possibilities are quite ample. Pork, chicken or tofu are wonderful protein additions for the rolls while sweet and sour, spicy peanut or sweet chili would make great dipping sauce choices.

 

I hope you have fun making these egg rolls ! Enjoy!

 

Related Posts:
Crispy onion rings
Pizza Pinwheels
Puff Pizza Ring

 

 

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Ingredients
  • Makes about 12-14 egg rolls
  • 2 tbsp (28ml) vegetable oil
  • 3 cups (270g) shredded cabbage
  • 1 cup (95g) carrots, finely julienned
  • 1 cup (95g) red peppers, finely julienned
  • 1/2 cup (50g) green onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15g) ginger, grated
  • 12 square (8 inch- 20 cm) egg roll wrappers
  • 1/2 tsp (3g) salt
  • Freshly ground black pepper
  • 1 egg, beaten
  • Oil for deep frying
  • Sesame ginger dipping sauce (make ahead)
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (20g) honey
  • 1/2 tbsp (7g) sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp (15g) ginger, grated
  • 1 tbsp (15ml) fresh squeezed orange juice
  • 1 tbsp (7g) sesame seeds
  • 1 tbsp (6g) green onion, chopped
Directions
  1. First make the dipping sauce. Add all the ingredients in a jar cover with a lid and shake to combine.
  2. Prepare egg roll's filling: In a large pan or wok, heat 1 or 2 tablespoons of oil and sauté garlic, green onion and ginger for 1 minute. Add cabbage, carrots, and peppers, season with salt and pepper and continue to cook until softened. Transfer vegetables to a bowl and set aside to cool.
  3. Assemble the egg rolls: Place about 2 tablespoons of filling on the wrapper, roll the wrapper up, fold the sides inward, and continue rolling. Seal the edges with a little beaten egg.
  4. Repeat with remaining wrappers and cover the rolls with plastic wrap until ready to fry or bake.
  5. For frying method: Heat the oil to 350°F (180°C) and fry about 3 egg rolls at a time, turning several times until golden and crisp.
  6. Remove and place on paper towels to drain the excess oil. Serve egg rolls warm, with dipping sauce.
  7. For baking method: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and grease slightly with vegetable oil. Place the rolls on the baking sheet and brush with olive oil.
  8. Bake for about 15 minutes until golden and crisp.
  9. Serve egg rolls warm, with dipping sauce.
Vegetable Egg Rolls - Fried or Baked-1
Vegetable Egg Rolls - Fried or Baked-2
Nutrition facts 1 Egg Roll - Calories:162, Fat:2.2g, Saturated Fat:0.3g, Carbohydrates:32.2g, Sugar:2.7g, Fiber:2.2g, Protein:5.7g , Cholesterol:0mg, Sodium 358mg 16%, Vitamin D 0mcg 0%, Calcium 18mg %, Iron 2mg 10%, Potassium 119mg 3%, daily percent values are based on a 2000 calorie diet

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