Veggie eggrolls?

Question

Does anyone have a simple recipe for veggie eggrolls? Not too many ingredients and easy enough for someone who has never made eggrolls before? Thanks!

Answer 1

i believe vegetarian eggrolls are called spring rolls.  I've never made them so I don't have a recipe.  But look up spring rolls.  The thai place I go to makes awesome spring rolls.

Answer 2

The best kind are called "Summer rolls". Just chop some veggies into 3" strips about 1/2" thick. I use cucumber, carrots, and peppers. I also cook a pot of wheat udon noodles (asian section of the grocery store). I like making a spicy peanut sauce to put in them too: 3 T. thai satay peanut sauce & 3 T. regular peanut butter, and a few splashes of vanilla soy milk. You will find the summer roll skins in the asian section of your grocer. To cook the skins, heat up a pan of water (not boiling, you dont want to burn your fingers) it must be warm-hot. Dip a skin in the water in and out, until it becomes soft (it will look kind of like saran wrap). Lay the skin flat on a plate and fill with your veggies & noodles and some sauce. Fold the skin and pinch sides as you go. So simple and delicious! I thought I was going to die they were so good.

Answer 3

unless you are vegan, most eggrolls are vegetarian

Answer 4

I just made some yesterday as a matter of fact! This is what I did - I'll fair warn you that I'm not the "measuring" type. I just love to get in the kitchen and do my thing.

I used:

~1 bag of Dole cole slaw mix

~1 small bag of bean sprouts

~three handfuls of mushrooms ( coarsely chopped)

~2 green onions (chopped) - scallions and all

~tamari (soy sauce)

~seasme oil

~3 gloves garlic, minced

~pepper

I then:

~Placed the onions, mushrooms and garlic in a large pot over medium heat on the stove. I let them cook down a bit.

~Once they started to sweat, I emptied the package of bean sprouts and the package of slaw mix into the pot.

~I let that cook for about 10 minutes.

~I seasoned everything to taste with the tamari, pepper and seasme oil. I stirred and let it cook for another few minutes (But not too long. I like some crunch to the egg roll insides).

To fix the egg roll:

~I don't own a deep fryer (b/c I rarely fry foods). So I took a somewhat deep pan and placed it on the stove over medium high heat. I poured about an inch of canola oil in the pan and waited for it to get hot. (You want it hot, but not too hot).

~For the filling, take two egg roll wrappers (since this is your first time, it'll be easier for you to handle) and place them on a clean work surfce so it looks like a diamond. Scoop a bit of the mixture out of the pot with a spoon and press it up against the side of the pot to drain some of the liquid. Then place the spoonful on the wrapper so it goes from left to right, but not all the way to the corners.

~Next, start wrapping. Pick up the wrapper corner that is closest to you. Fold it over the filling. Grab both ends of the wrapper that are on yoru right and left. Fold those in. Finish rolling the wrapper towards the top point by snugly hugging the veggies with the wrapper as you roll up. Seal the wrapper with a dab of water.

~Check your oil and make sure it's hot. While standing at a distance, fling a few drops of water on it. If the water dances and you hear noise, you're ready to go.

~Use tongs or a huge metal slotted spoon that's used for frying to gently place the rolls in the pan. Let them cook until they are just browned. Turn and allow the other side to cook as well.

~Take out of the pan and drain on paper towels.

You're done!

Two things:

1- You can always add your fave ingredients like water chestnuts, ginger, soy chicken, etc. The above ones in my recipe just happen to be my faves.

2- When you roll them, don't allow yourself to get easily frustrated. It takes practice. They won't all the be the same shape, thickness, etc. Some of them might even be down right ugly, but keep rolling with the punches. It'll get easier.

good luck!

Answer 5

Egg(less) Rolls

These can be made either by using the recipe for the egg(less) rolls skins listed below, or we have also bought rice paper(spring roll) at Asian markets that do not contain eggs or any other animal products. Both methods work well, buying them does make the job easier, but making from scratch is a good experience also.

Filling Ingredients:

1/2 cup finely chopped celery

3/4 cup shredded cabbage

1/2 cup diced tofu or seitan

1/2 cup finely chopped water chestnuts

1 garlic clove, minced

1/2 cup chopped mushrooms

1/4 cup soy sauce

Put celery and cabbage in 1/2 cup water. Bring to boil. Drain. Heat oil in skillet, and tofu and/or seitan. Fry for 3 minutes, stirring constantly. Add remaining ingredients and fry for 5 minutes, stirring constantly.

Egg(less) Roll Skin Ingredients:

3/4 cup flour

1 Tablespoon cornstarch

Egg replacer equivalent for 2 eggs

Pinch of sugar

1/4 cup of oil

1 teaspoon salt

Sift flour, cornstarch and salt into a bowl. Mix in egg replacer and a pinch of sugar. Add 1 1/2 cups of water slowly, beating constantly, until batter is smooth. To make egg(less) roll skin, grease a hot 6-inch skillet with about 1 teaspoon of oil. Pour about 3 Tablespoons of batter into skillet, tipping skillet to spread batter over bottom. Fry over medium heat until batter shrinks from the sides of the skillet. Turn skin and fry for 1 minute on the other side. Remove and cool.

Batter is sufficient to make about 12 skins.

COOKING THE EGG(LESS) ROLLS

12 egg(less) roll skins

1 recipe if egg(less) roll filling

1 Tablespoon flour

2 Tablespoons water

1/2 cup oil (or a deep fry machine)

Place 4 Tablespoons filling on center of each egg(less) roll skin, fold two sides over edges of filling and roll up the skin. Seal with paste made from flour and water. Fry in oil until golden brown.

Serves 6 to 12

Pan-Fried Egg Rolls

Ingredients (use vegan versions):

    1 egg substitute

    5-6 stalks of asparagus cut into 1 cm pieces

    8 oz. firm/extra-firm tofu, cubed

    1 portabella mushroom cap, cut into 1 cm pieces

    6 oz. black beans

    1 small onion, chopped

    8 oz. frozen peas

    15 egg roll wrappers

    2 tablespoon sesame oil [30 ml]

    5 tablespoon flavored wok oil [75 ml] (I recommend House of Tsang, which can be found in

    your grocer's Asian foods section)

    3 tablespoons [45 ml] soy sauce

    8 oz. vegetable oil

Directions:

Begin by scrambling the egg substitute in a large non-stick skillet with 1 tablespoon [15 ml] of sesame oil.  Then add the cut asparagus and 2 tablespoons [30 ml] of wok oil.  Saute for about two minutes on medium-high heat.  Next add the cubed tofu, cut mushrooms, and black beans.  Saute with soy sauce until all vegetables are tender.  Set aside and allow to cool.

Meanwhile, in a separate small saucepan or skillet, saute the onion and frozen peas in 1 tablespoon [15 ml] wok oil until the peas are cooked through and the onion is transparent.  Remove from heat.

Place the first batch of sauteed vegetables and tofu in a food processor and pulse until finely chopped (about the texture of couscous).  Transfer to a medium bowl and fold in the peas and onions.

Using approximately 2 spoonfuls of filling per wrapper, wrap the "Egg" Rolls, making sure to dampen the edges of the wrapper with water to seal them shut.  In the smaller skillet, heat the vegetable oil and remaining 2 tablespoons [30 ml] wok oil and 1 tablespoon [15 ml] sesame oil on medium-high heat until it just begins to pop.  Pan fry 2 rolls at a time, flipping once, until both sides are golden brown.  Make sure to use metal utensils to flip and retrieve the rolls, or your plastic ones will melt!  Stack the rolls on paper towels and allow them to cool before enjoying.

*Note:*  I use the flavored wok oil and sesame oils to add a bit more flavor without the trouble of mincing garlic and ginger, but these infused oils can be replaced by the real thing.

Serves: 15 Rolls

Preparation time: 20 minutes