Vegetable Egg Rolls Recipes

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TAKEOUT-STYLE VEGGIE EGG ROLLS RECIPE BY TASTY



Takeout-Style Veggie Egg Rolls Recipe by Tasty image

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

3.5 oz glass noodle, 1 package
hot water, for soaking
2 cups shredded cabbage
1 cup shredded carrot
½ cup scallions, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon black pepper
3 tablespoons soy sauce
1 tablespoon sesame oil
12 wheat egg roll wrappers
1 tablespoon water, for sealing
vegetable oil, for frying

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

HOMEMADE VEGETABLE EGG ROLLS



Homemade Vegetable Egg Rolls image

These homemade vegetable egg rolls can be fried or baked for an easy snack!

Provided by The Hungry Waitress

Time 45m

Yield 18

Number Of Ingredients 10

2 teaspoons sesame oil
2 (16oz) bags coleslaw mix, shredded cabbage and carrots
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar, sub distilled white vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
1 green onion, chopped
1 lb egg roll wrappers
1 cup water
2-3 cup vegetable oil, for frying so make sure there's about at least 1-2 inches of oil in the pan

Steps:

  • Heat up 2 teaspoons of sesame oil in a large skillet over medium heat.
  • Add the coleslaw mix, soy sauce, vinegar, garlic powder, ginger powder, and green onion to the hot skillet and saute for 5-8 minutes until the cabbage has softened stirring occasionally. (Don't over cook the cabbage because it will have a mushy texture after you fry it.)
  • Lay out the egg roll wrappers in batches and place 1/3 cup of the cabbage filling in the center.
  • Brush the edges with water, then roll them up like a burrito making sure all of the edges are sealed.
  • Set the egg rolls aside (don't stack them because they will stick together!).
  • Heat the vegetable oil in a cast iron skillet or heavy dutch oven over medium high heat until the oil reaches roughly 350 degrees. (I use a candy thermometer attached to the side of the skillet like this one.)
  • Carefully place 4-6 egg rolls at a time in the hot oil adjusting the heat of the oil so it stays at roughly 350 degrees.
  • Fry for 5-8 minutes flipping the egg rolls so they are crispy all over.
  • Place the crispy egg rolls on a wire rack to cool so they stay crispy.

Nutrition Facts : ServingSize 1, Calories 95 calories, Sugar 0.8 g, Sodium 193.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 1.1 g, Protein 3.2 g, Cholesterol 2.6 mg

VEGETABLE EGG ROLLS



Vegetable Egg Rolls image

It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a tasty alternative to less healthy versions. -Pamela Thomas, Watchung, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 14 servings.

Number Of Ingredients 16

1 large green pepper, cut into thin strips
1 cup cut fresh green beans
1 tablespoon olive oil
1-3/4 cups shredded cabbage
1 cup chopped fresh broccoli
1 cup shredded zucchini
1 tablespoon plus 3/4 teaspoon herbes de Provence
1 teaspoon pepper
14 egg roll wrappers
SAUCE:
1/4 cup apricot preserves
1/4 cup orange marmalade
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon lime juice
1/4 teaspoon chili garlic sauce

Steps:

  • In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Nutrition Facts : Calories 142 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

BEST EGG ROLLS



Best Egg Rolls image

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Provided by Angela Hamilton

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 8

Number Of Ingredients 10

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

Steps:

  • Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  • In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  • Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  • Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g

AWESOME EGG ROLLS



Awesome Egg Rolls image

They are a little time consuming, but they're definitely worth the effort. You can substitute shredded chicken or pork in this recipe. Serve with hot mustard.

Provided by ROUVER

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 45m

Yield 8

Number Of Ingredients 13

6 cups cabbage, shredded
1 carrot, shredded
½ cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
⅛ teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying

Steps:

  • In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
  • Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
  • Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
  • Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
  • Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 17.7 g, Cholesterol 49.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 395.9 mg, Sugar 2.6 g

EMERIL'S VEGETARIAN EGG ROLLS



Emeril's Vegetarian Egg Rolls image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 8 egg rolls

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon 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
Cilantro leaves, garnish

Steps:

  • In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
  • Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
  • Lay the egg roll skins on a flat surface and lightly brush 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 wrapper over filling, tucking in the ends after the first roll.
  • Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
  • To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

EASY EGG ROLLS



Easy Egg Rolls image

I've always loved egg rolls, but every recipe I saw seemed too complicated. So I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice.-Samantha Dunn, Leesville, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 40 egg rolls.

Number Of Ingredients 9

1 pound ground beef, cooked and drained
1 package (14 ounces) coleslaw mix
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
Onion powder to taste
40 egg roll wrappers
1 tablespoon all-purpose flour
Vegetable oil for frying

Steps:

  • In a small bowl, combine the first six ingredients. Place a heaping tablespoonful of beef mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. , In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 3-5 minutes or until golden brown.

Nutrition Facts :

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#eggcheeseroll #shorts egg roll recipe,egg roll,egg rolls,cheese egg roll recipe,how to make egg rolls,easy egg roll recipe,egg roll (dish),egg rolls recipe,...
From youtube.com


EASY VEGETABLE EGG ROLLS – BEST HOMEMADE EGG ROLL RECIPE – …
Super simple egg roll recipe filled with vegetables. Tasty and delish veggie egg rolls to please any crowd. Homemade egg rolls for appetizers, snacks or side dishes for lunch or dinner. Easy Asian recipe for the best vegetable egg rolls. Learn how to make vegetable egg rolls. Simple egg roll ingredients with egg roll wrappers.
From createyum.com


VEGETARIAN EGG ROLL IN A BOWL (READY IN 15 MINUTES!)
2020-08-10 Flavor Base: Heat oil in a large saute pan or wok over medium/high heat. Add onions and garlic. Saute for a few minutes, or until onions are soft. Mushrooms: Using a fork, shred the mushrooms into rough pieces. Add to the pan with the onions and continue cooking until mushrooms soften slightly, about 3 minutes.
From liveeatlearn.com


VEGETABLE EGG ROLLS RECIPE - FRIED OR BAKED EGG ROLLS
2020-02-21 Assemble the egg rolls: Place about 2 tablespoons of filling on the wrapper, roll the wrapper up, fold the sides inward, and continue rolling. Seal the edges with a little beaten egg. Seal the edges with a little beaten egg.
From homecookingadventure.com


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