Best Vegetarian Or Not Egg Rolls Recipes

TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

THAI VEGETARIAN EGG ROLLS

Steps:

• Gather the ingredients.
• Mix all stir-fry sauce ingredients together in a cup. Set aside.
• If frozen, remove egg roll wrappers from the freezer and allow to thaw while you prepare the filling.
• Place a wok or large frying pan over medium-high heat. Swirl 1 tablespoon oil around the pan, then add garlic and, if using, chili. Stir-fry 30 seconds to release the fragrance.
• Add the mushrooms plus 1 tablespoon wine. Stir-fry 1 to 2 minutes until mushrooms have softened. Add more wine whenever the pan becomes dry.
• Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1 to 2 minutes, or until cabbage has softened slightly.
• Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly scramble the eggs .
• When most of the egg is cooked, mix it up with the other ingredients. If making a vegan version, add the tofu now.
• Add the bean sprouts and stir-fry sauce. Stir-fry briefly, about 1 minute, allowing the bean sprouts to stay crisp.
• 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.
• Separate 3 to 6 egg roll wrappers, one at a time, from the package and place on a clean, dry surface. Turn wrapper so it is a diamond, with one of the pointy edges facing you.
• Place about 1 heaping tablespoon of the stir-fry mixture in the center of the first wrapper. Try to omit using as much liquid as possible-a drier filling is better.
• Fold the sides of the wrapper over the filling, then roll up from the bottom.
• Pinch the center (if necessary) to create a round, sausage-like roll. Secure the end of the roll by brushing with a little beaten egg (vegans can use water).
• Continue rolling in this way until all the filling has been used up. As you work, place finished egg rolls on a plate and cover with a damp cloth to keep them from drying out.
• 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 the heat slightly.
• Dip a corner of one egg roll into the oil. If it begins to sizzle and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.
• When the oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute, until golden brown, and flip using tongs to cook the other side.
• Place cooked egg rolls on a clean cloth or paper towel to drain.
• Serve hot with Thai sweet chili sauce as a dip (available at most grocery stores or Asian food stores). ​

VEGETABLE EGG ROLLS

Steps:

• 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. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

EMERIL'S VEGETARIAN EGG ROLLS

Steps:

• In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
• Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
• Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
• Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
• To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

BAKED VEGETABLE EGG ROLLS

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
• Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
• Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
• Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
• Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
• Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
• Allow to cool for 5 minutes before serving.