Recipe: Tasty Vegetarian egg rolls

Vegetarian egg rolls. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

If making a vegan version, add the tofu now. Add the bean sprouts and stir-fry sauce. Brush all the edges of the wrapper with some water. You can cook Vegetarian egg rolls using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Vegetarian egg rolls

1. It's of filling.
2. It's of the wonton wrapper receipe on my profile.
3. It's of oil fir frying.
4. Prepare of oil for frying.
5. Prepare of white wine.
6. Prepare of garlic.
7. You need of red or green chili, minced (omit for mild egg rolls).
8. Prepare of fresh shiitake mushrooms, finely sliced and chopped.
9. Prepare of Chinese cabbage OR regular "white" cabbage, sliced or shredded into thin matchstick-length pieces.
10. Prepare of spring (green) onions, sliced lengthwise into matchstick-length pieces.
11. It's of eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu).
12. You need of fresh bean sprouts.
13. Prepare of STIR-FRY SAUCE.
14. It's of fish sauce OR vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce.
15. Prepare of soy sauce.
16. You need of lime juice.
17. You need of sugar.

Bring two corners of the wrapper together, then roll it up like a burrito. In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Place the egg rolls on a baking sheet coated with oil or non-stick aluminum foil.

Vegetarian egg rolls step by step

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..

The bottoms should also get crispy, but you can turn them once halfway through for maximum crispiness. Place the egg rolls on the parchment paper and spray a little cooking spray on top of each egg roll. Serve with your favorite dipping sauce or my easy dumpling sauce recipes. Place the egg rolls on a baking sheet and coat with non-stick spray. Roll them over and spray the other side.