Vegetarian Egg Rolls

Ordering Chinese food is always disappointing for those of us who don’t eat meat since traditional egg rolls contain pork. After years of not eating them I whipped up these veggie substitutes. With a crunchy shell and loads of veggies, they’re just as good as the kind your local Chinese restaurant sells.

Ingredients:

  • 2 tbsp. sesame oil
  • 2 tbsp. canola oil
  • 1/2 head green cabbage, shredded
  • 1 cup julienne carrots
  • 1 cup julienne snow peas
  • 1 tbsp. corn starch
  • 1/4 cup soy sauce
  • 8 egg roll wrappers
  • peanut oil, for deep frying
  • 1/4 cup dry mustard
  • 1/4 cup water

 

Directions:

1. Heat the sesame and canola oil in a skillet over medium-high heat. Sauté the cabbage for about 2 minutes. Add the carrots and snow peas. Cook for an additional minute.

2. Whisk the cornstarch and soy sauce together until smooth. Stir into the skillet and add the vegetable mixture. Cook until the sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

3. Lay the egg roll wrappers on a flat surface and lightly brush the 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 the wrapper over the filling, tucking in the ends after the first roll.

4. Heat 3-inches of peanut oil in a saucepan. When the oil is hot, about 350 °F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels.

5. Serve each egg roll sliced in half, diagonally and place on each serving plate. Combine the dry mustard with water and drizzle the mixture over each egg roll.

Processed with VSCO with f2 preset

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