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Vegetarian Eggrolls

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Makes 12 eggrolls

  • by from SOUPS + SIDES

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.

  • 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 
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.

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.

Photo: Alison Shaw

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

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