VEGAN EGGROLLS
Make and share this Vegan Eggrolls recipe from Food.com.
Provided by ChefManUSA
Categories Vegan
Time 20m
Yield 20 Rolls, 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine celery and carrot in food processor, and pulse until finely chopped.
- Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
- Cut Chef-Man Shwarma to small peices.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
- Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion.
- Fry until brown on both sides and serve.
Nutrition Facts : Calories 146.7, Fat 1, SaturatedFat 0.2, Cholesterol 4, Sodium 350.7, Carbohydrate 29.1, Fiber 1.7, Sugar 1.5, Protein 5
TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY
Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil
Provided by Claire Nolan
Categories Appetizers
Yield 12 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 131 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 1 gram
VEGAN EGG ROLLS
Vegan egg rolls needn't be difficult and these ones are a breeze to make. Vegan egg roll wrappers are stuffed with shredded vegetables and then fried until golden brown. Easy to make and easy to freeze, these vegetarian eggrolls double as an appetizer or a light lunch!
Provided by Anjali Shah
Categories Appetizer Side Dish
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 egg roll, Calories 74 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 513 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
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