Vegetarian Or Not Egg Rolls Food

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.

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). ​

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.

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!

VEGETABLE EGG ROLLS

Steps:

• Heat 1-2 tablespoons of vegetable oil in a pan.
• Add shallots and garlic. Sautee until aromatic.
• Add mushrooms and stir for 2-3 minutes.
• Add cabbage, sprouts, and carrots. Stir until vegetables are tender.
• Season with oyster sauce, sesame oil, salt, and pepper.
• Spoon mixture near one end of a sheet of egg roll wrapper. Roll all the way to the other end, tucking in the sides.
• Seal with a touch of water.
• Deep fry sticks until golden brown.
• Drain excess oil on paper towels.
• Serve with sweet and sour sauce on the side.

VEGAN EGG ROLLS

Steps:

• Add all filling ingredients into a mixing bowl and toss to combine.
• Fill a small bowl with water.
• Lay a wrapper on a flat surface with a corner facing you. Place 2 tbsp of filling mixture near the center of the wrapper. Shape into a log.
• Run a thin layer of water around the edge of the wrapper. Fold the bottom corner over the filling, then fold the left and right corners over and roll up.
• Repeat with remaining filling and wrappers.
• Heat the oil in a large wok and fry the rolls in batches until golden brown. Remove with a slotted spoon and place on paper towels to soak up any excess oil.
• Repeat until all rolls have been cooked.
• Serve hot with your favorite Asian dipping sauce.