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
HOMEMADE VEGETABLE EGG ROLLS
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
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
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
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
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
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
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
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
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
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
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
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
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 :
More about "vegetable egg rolls recipes"
SHRIMP EGG ROLLS - DAMN DELICIOUS
From damndelicious.net
VEGETABLE EGG ROLL (LUMPIANG GULAY) – LOLA KUSINERA
From lolakusinera.com
EASY VEGETABLE EGG ROLLS | PICKLED PLUM
From pickledplum.com
VEGETABLE EGG ROLLS - BUDGET BYTES
From budgetbytes.com
CRISPY AIR FRYER EGG ROLLS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
DELICIOUS VEGETABLE EGG ROLLS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BAKED VEGETABLE EGG ROLLS {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
10 BEST EGG ROLLS BEAN SPROUTS RECIPES | YUMMLY
From yummly.com
AIR FRYER VEGETABLE EGG ROLLS - LIFE CURRENTS APPETIZER
From lifecurrentsblog.com
BAKED VEGETABLE EGG ROLLS RECIPE | YEPRECIPES
From yeprecipes.com
CRISPY VEGETARIAN EGG ROLLS (VIDEO) - JESSICA GAVIN
From jessicagavin.com
CRUNCHY VEGETARIAN THAI EGG ROLL RECIPE - THE SPRUCE …
From thespruceeats.com
HOW TO MAKE VEGETABLE EGG ROLLS-CHINESE FOOD …
From youtube.com
10 BEST CHINESE VEGETABLE EGG ROLLS RECIPES | YUMMLY
From yummly.com
VEGETABLE EGG ROLLS: STEP-BY-STEP PHOTOS & VIDEO! - THE …
From thewoksoflife.com
5/5 (2)Calories 123 per servingCategory Appetizer
- Place your dried Shiitake mushrooms in a bowl of hot water. Cover and soak for 1 hour or until fully hydrated.
- Soak the mung bean noodles in lukewarm water for 10 minutes until rehydrated. Use Kitchen shears to cut the noodles into 1 to 1½-inch lengths.
- Heat your wok over medium-high heat. Add 2 tablespoons peanut oil to the wok, and add the minced garlic and Shiitake mushrooms. Stir-fry for 15 seconds. Next, add the carrot and the red bell peppers. Stir-fry for another 15 seconds.
CRAZY GOOD VEGETABLE EGG ROLLS - SIMPLE TASTY RECIPES
From savorytooth.com
VEGETABLE EGG ROLLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
VEGETABLE EGG ROLLS - COOK2EATWELL - RECIPES
From cook2eatwell.com
VEGETABLE EGG ROLLS - THE WOKS OF LIFE
From thewoksoflife.com
VEGETABLE EGGROLLS - NASOYA
From nasoya.com
CHả GIò CHAY | VEGETARIAN EGG ROLLS • PLATED PALATE
From platedpalate.com
BAKED VEGETABLE EGG ROLLS (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
20 VEGAN EGG ROLL RECIPES - HOME STRATOSPHERE
From homestratosphere.com
VEGGIE EGG ROLLS RECIPE | MYRECIPES
From myrecipes.com
VEGETABLE EGG ROLLS RECIPE - EASY APPETIZERS
From easyappetizers.com
EASY VEGETABLE EGG ROLL RECIPE - OUR EVERYDAY LIFE
From oureverydaylife.com
EASY VEGETABLE BAKED EGG ROLLS | A MIND "FULL" MOM
From amindfullmom.com
PAULA DEEN: VEGETARIAN BAKED VEGGIE EGG ROLLS RECIPE - WITH VIDEO
From pauladeen.com
EGG ROLL RECIPE (AUTHENTIC CHINESE TAKEOUT COPYCAT) - ALYONA’S …
From alyonascooking.com
VEGETABLE EGG ROLLS RECIPE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
RECIPE: BAKED EGG ROLLS - RECIPELINK.COM
From recipelink.com
VEGGIE ROLLS - THERESCIPES.INFO
From therecipes.info
VEGAN EGG ROLLS (SUPER EASY RECIPE!) | THE PICKY EATER
From pickyeaterblog.com
VEGETABLE EGG ROLLS WITH DIPPING SAUCE - NINJA TEST KITCHEN
From ninjatestkitchen.com
VEGETABLE EGG ROLLS RECIPE - RECIPES.NET
From recipes.net
EGG CHEESE ROLL RECIPE - YOUTUBE
From youtube.com
EASY VEGETABLE EGG ROLLS – BEST HOMEMADE EGG ROLL RECIPE – …
From createyum.com
VEGETARIAN EGG ROLL IN A BOWL (READY IN 15 MINUTES!)
From liveeatlearn.com
VEGETABLE EGG ROLLS RECIPE - FRIED OR BAKED EGG ROLLS
From homecookingadventure.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love