Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Vegetarian Eggrolls

Alison Shaw

Yield: Makes 12 eggrolls

Eggrolls are quite easy to make—finding a package of Asian eggroll wrappers may be the toughest part. I like sautéing the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather than deep-frying, and serving them with a dipping sauce.

Ingredients

  • 2 Tbs. canola or peanut oil, divided
  • 3 scallions, white and green parts, sliced thinly
  • 1 Tbs. finely minced fresh ginger
  • 1 cup shredded carrots
  • 5 cups thinly sliced napa cabbage
  • 2 cups mung bean sprouts (if available)
  • 1 to 2 Tbs. soy sauce, to taste
  • 1 package spring roll shells
  • 1 bottle sweet chili spring roll sauce or Asian dumpling sauce, Maesri brand tastes good 

Preparation

  • In a large sauté pan, heat 1 Tbs. of oil over low heat and sauté scallions and ginger for a minute or two. Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; sauté  until cabbage is just slightly wilted, about 2 to 3 minutes.
  • Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.
  • Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.
  • Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and sauté the egg rolls in 2 batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls. Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual dipping bowls, if possible.

Tip

Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian grocery stores. There is a “super thin” variety that works nicely, if available. Some supermarkets, such as Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit thicker (meant for deep frying), but they can work okay too.

Reviews

Rate or Review

Reviews

  • simsim51587 | 12/14/2012

    Great! I had my novice brother throw them together, a testament to how easy they are to make. The whole family gobbled them up.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks