Who doesn’t love egg rolls? They are the one consistent thing I get when I eat Chinese food. They’re yummy, crispy, & a great indulgence. A few weeks ago, I picked some up for lunch while I was shopping at Earth Fare & as I was eating them I thought to myself “I can make these”. So I did.
I knew I wanted a yummy vegetarian version because I am constantly on the look out for recipes to replace the desire for meat. I also wanted to develop something that was easy. The key is to work in parts. First prepare the filling. Once that is done, prepare the liquid to soak the filling in. [Sidebar: I am working on a asian slaw that is the filling of this but just a big bowl of it. It is that good]. Next- stuff the egg rolls. Lastly, flash fry. The first time I made an egg roll dish, I realized I had no clue how to fold them correctly. Thankfully, most packages have a guide to do it correctly. If your particular brand does not, check out this tutorial.
I usually don’t fry things, but since this is an indulgence I decided to go for it because I really wanted that crispy, crunchy outer layer. But you could just as easily (actually it is probably easier) bake the egg rolls completely in a 350 oven for 20-25 minutes. That would reduce the calories, making it a little more diet friendly.
One of the places we get chinese is at PF Changs & the dipping sauce they make at the table is awesome. I remembered the ingredients for the most part it just took a little trial & error to get the consistency right. I like spicy things, but currently having a 5 week old who depends on me for food, I knew I could only incorporate a little punch– even a kick would be too much for her little tummy. Which is why there is only an 1/8 tsp of chili paste. Feel free to add more or omit it completely depending on your spice desires.
Another reason I like this recipe is that it is pretty quick. I have made it twice while my 2-year-old & 5 week olds naps have overlapped. I even had time to eat them. That’s a feet in & of itself.
- - 2 tble olive oil
- - 2 cups cabbage slaw or shredded cabbage
- - 2 carrots, peeled & shredded
- - 1/2 cup shredded onion- 2 cloves of garlic, minced
- - 1 cup fresh spinach, chopped
- - 1/2 tsp ground ginger
- - 2 tble soy sauce
- - 1 tsp honey
- - 2 tsp sesame oil
- - 1 tble rice wine vinegar
- - Add olive oil to skillet over high heat. When oil is heated, but not smoking, add cabbage,
- carrots, onion, & spinach to skillet. Saute for 2-3 minutes until wilted
- -in medium size bowl, add remaining ingredients & whisk together. When vegetables are
- finished add to bowl & toss to ensure all vegetables are covered in liquid. Set aside for 5
- -dump vegetables into a mesh strainer over bowl & press out any remaining liquid. Reserve
- liquid for dipping sauce [no need to waste that goodness].
- - pull out egg roll wrappers & dip a finger in a little water & run along outer edges of the egg roll -
- this acts as a the binder to make it stay together.
- -spoon 2 tble of cabbage mixture onto egg roll & close up. (The tutorital on Instructables.com
- has a great diagram for this)
- -once all egg rolls are ready, add 1/4 cup of olive or grape seed oil to skillet & heat till oil starts to
- ripple [i always like to put a small piece of food- like a crumb of spinach- in the oil to make sure
- it starts to fry. Make sure oil is not smoking it will burn the wrappers.
- -one at a time, add egg rolls into skillet seam side down. I recommend only adding 3 at a time
- otherwise you will have too many to watch & you may bring down the temperature in the pan &
- not flash fry correctly. Once the 3rd egg roll is added, flip over the others. Allow to fry for about 1
- more minute, but keep an eye on them. You want a light brown color. They will burn very quickly
- so don't walk away.
- -place egg rolls on a paper towel & fry the remaining egg rolls. When all are done, add egg rolls
- to a 350 over for 5 minutes.
- Dipping Sauce
- 1/4 c soy sauce
- 1/4c rice wine vinegar
- 1 tsp sesame oil
- 1/8 tsp chili paste
- mix & serve. boom. It just doesn't get easier than that.