VEGETABLE EGG ROLL RECIPE

VEGETABLE EGG ROLL RECIPE

Nothing is better than when you can feel the crunch in your mouth of some delicious vegetable egg rolls! Today, I’m here to share my secret recipe to make some tasty and quick egg rolls with a variety of flavors and ingredients that will get your taste buds tantalizing.

Ingredients

First, let’s talk about what you’re going to need. To make your vegetable egg rolls, you will need the following ingredients:

  • 2 cups of shredded cabbage
  • 1 cup of bean sprouts
  • 1 cup of carrots, shredded
  • 1/4 cup of sweet onion, diced
  • 3 tablespoons of soy sauce
  • 2 tablespoons of sesame oil
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of ground black pepper
  • 1 package (20 ounces) of egg roll wrappers
  • 2 tablespoons of vegetable oil, for frying

finished vegetable egg rolls on cutting boardInstructions

Now that we have all of the ingredients ready, let’s get to making our egg rolls. Here’s what you need to do:

  1. In a large bowl, combine the cabbage, bean sprouts, carrots, sweet onion, soy sauce, sesame oil, garlic powder, salt, and pepper. Mix well.
  2. Lay an egg roll wrapper diagonally on a clean work surface. Place about 1/4 cup of the vegetable mixture in the middle of the wrapper. Fold the bottom corner of the wrapper over the filling, tucking it under the filling. Fold the side corners over the filling and roll up tightly, towards the remaining corner.
  3. Lightly brush the remaining corner with a little bit of water and press to seal.
  4. Repeat with the remaining wrappers and filling.
  5. Heat the vegetable oil in a large skillet over medium-high heat.
  6. Place the egg rolls, seam side down, in the hot oil. Cook for 3-4 minutes, or until the bottoms are golden brown. Flip the egg rolls over and cook for an additional 3-4 minutes, or until golden brown and cooked through.
  7. Remove from the skillet and let cool slightly before serving.

VEGETABLE EGG ROLL RECIPEFAQ

Here are some of the frequently asked questions about making vegetable egg rolls:

  • Q: What other vegetables can I use in my egg rolls?
    A: Feel free to experiment and mix it up! Try adding mushrooms, zucchini, bell peppers, or broccoli. You can also add diced chicken, pork, or beef for an added protein boost.
  • Q: Can I bake the egg rolls instead of frying them?
    A: Absolutely! Preheat your oven to 375°F. Place the egg rolls on a baking sheet lined with parchment paper and lightly brush them with oil. Bake for 15-20 minutes, or until golden brown and crispy.
  • Q: Can I freeze my leftovers?
    A: Yes, you can. Place the cooled egg rolls on a baking sheet lined with parchment paper and freeze for 2-3 hours, or until solid. Transfer the egg rolls to a freezer-safe bag or container and freeze for up to 3 months.

Additional Tips

Here are a few additional tips for making your egg rolls:

  • Don’t overfill your egg rolls. Too much filling can cause the wrappers to tear and can make them difficult to roll.
  • Be sure to store your egg rolls in an airtight container or bag in the refrigerator. They can be enjoyed for up to 3 days.
  • To reheat, place the egg rolls on a baking sheet lined with parchment paper and bake in a preheated 375°F oven for 7-10 minutes, or until warmed through.

I created a helpful video on how to make this delicious recipe. Check it out!

For an even easier meal, you can pick up some ready to cook egg rolls from Amazon. All you have to do is cook up the egg rolls and you’re ready to chow down!

When you make your vegetable egg rolls, I’m sure they’ll be a hit among your family and friends. It’s a great snack to serve at parties or gatherings. Happy cooking and enjoy your egg rolls!


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