Vegetable Egg Rolls Food

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!

HOMEMADE VEGETABLE EGG ROLLS

Steps:

• Heat up 2 teaspoons of sesame oil in a large skillet over medium heat.
• Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion to the hot skillet and saute for 5-8 minutes until the cabbage has softened stirring occasionally. (Don't over cook the cabbage because it will have a mushy texture after you fry it.)
• Lay out the egg roll wrappers in batches and place 1/3 cup of the cabbage filling in the center.
• Brush the edges with water, then roll them up like a burrito making sure all of the edges are sealed.
• Set the egg rolls aside (don't stack them because they will stick together!).
• Heat the vegetable oil in a cast iron skillet or heavy dutch oven over medium high heat until the oil reaches roughly 350 degrees. (I use a candy thermometer attached to the side of the skillet like this one.)
• Carefully place 4-6 egg rolls at a time in the hot oil adjusting the heat of the oil so it stays at roughly 350 degrees.
• Fry for 5-8 minutes flipping the egg rolls so they are crispy all over.
• Place the crispy egg rolls on a wire rack to cool so they stay crispy.

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.

AWESOME EGG ROLLS

Steps:

• In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
• Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
• Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
• Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
• Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)

Steps:

• Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
• Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
• To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
• Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
• Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

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.

TOFU-VEGETABLE EGG ROLLS

Steps:

• Place square of tofu between layers of paper towels and drain for 15 minutes before cutting into 1/2 inch cubes.
• Heat 1 T. oil in wok or skillet until hot.
• Add ginger, onion, and cabbage; stir fry for 1 minute.
• Add chopped mushrooms and tofu; stir-fry gently for 1 minute; remove to colander and drain for 15 minutes.
• Egg roll filling Instructions-------------------.
• Make a sealer for folding egg roll by stirring together flour and water.
• Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
• Place 1 egg roll wrapper with 1 corner facing you.
• Place 3 tablespoons of filling on the center of the wrapper.
• Fold bottom corner over filling.
• Moisten left and right corners with the sealer.
• Fold them to the center, over filling sealing them to the bottom corner.
• Brush sealer onto the top corner edges.
• Roll egg roll up away from you enclosing filling tightly.
• Press top corner onto egg roll to seal (like an envelope).
• Repeat for each egg roll.
• To fry egg roll, pour oil 3 inches deep into wok or Dutch oven; heat 375 degrees.
• Fry egg rolls 3 or 4 at a time, turning once, until brown; drain on paper towel.
• Keep warm in a 250 degree oven until all egg rolls are fried.

VEGETARIAN (OR NOT) EGG ROLLS

Steps:

• Stir-fry tofu (or meat) and ginger in a large skillet until brown (about 2-3 minutes).
• Add cabbage, bean sprouts, green onions, and carrots (or just the sprouts and coleslaw mix).
• Cook for two minutes more.
• Stir in oyster sauce and let mixture cool.
• Use two tablespoons of filling for each wrapper.
• Fold up egg rolls, envelope-style.
• Tuck in all corners, and seal with some brushed-on egg whites.
• Brush rolls with egg whites to make them crispy since we aren't frying them.
• "Fry"the rolls a few at a time in a skillet over medium-high heat, turning occasionally, until golden.
• Serve warm with the above-mentioned dipping sauces.
• Enjoy!