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Vegetable Egg Rolls Recipe

Vegetable Spring Rolls Recipe

Jaden
It's best to watch the video first, you'll get step by step in the video how to properly wrap the spring rolls so that they are tight (and prevent the oil from seeping in). 
In this recipe, we use shiitake mushrooms (also called Chinese black mushrooms), which come either fresh or dried. If you are using DRIED shiitake mushrooms, you'll have to soak them in water to rehydrate first. Soak the dried mushrooms for 30 minutes in a bowl of very hot water. When soft, cut and discard the thick stem. 
4.63 from 8 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Chinese
Servings 50 rolls
Calories 72 kcal

Ingredients
  

  • 1 tablespoon cooking oil for stir frying
  • 2 teaspoons grated fresh ginger grate with microplane zester
  • 2 cloves garlic finely minced
  • 1 stalk green onion minced
  • 8 fresh shiitake mushroom caps or Chinese dried mushroom caps very thinly julienned
  • 3 cups cabbage shredded (about 1/2 small cabbage)
  • 1/2 cup julienned carrots (about 2 med carrots)
  • 4 ounces canned bamboo shoots drained and julienned
  • 1 cup fresh bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon cornstarch
  • 50 spring roll wrappers defrosted
  • cooking oil for deep frying (about 3 cups)

Instructions
 

  • In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.
  • Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom (and discard to juices)
  • In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
  • Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
  • In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
  • Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

Nutrition

Calories: 72kcalCarbohydrates: 11gProtein: 2gFat: 1gCholesterol: 1mgSodium: 130mgPotassium: 39mgVitamin A: 225IUVitamin C: 2mgCalcium: 12mgIron: 0.7mg
Keyword chinese, egg rolls, spring rolls
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