Who said spring roll wrappers are the only option for an Asian, food loving, vegetarian cooking at home? To vegetarians the egg-rolls on the menu are to be avoided, all because they are likely to have meat inside, and yet the egg-roll wrappers are less expensive than their veggie counterparts. Here’s a way to turn the egg-roll wrappers you find in your local grocery stores to delicious vegetarian delights.
Filling options (pick at least 3) –
- 1 package of beansprouts
- 4-5 carrots, shredded
- 6-7 mini-bok choys, sliced
- A handful of white mushrooms, sliced
- 1 cup shredded (thinly sliced) cabbage
- 1 cup sliced onions
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 teaspoon ginger
- 1 teaspoon garlic
- Salt & pepper by taste
- 1 tablespoon oil
- 1/4 cup honey garlic sauce (either store-bought or homemade)
- 1 cup sweet Thai chili sauce
Wrapping & Frying –
- Egg-roll wrappers
- Corn starch
- Plenty of oil
- Heat the oil in a pot, then add the filling ingredients of your choice. Fry for about 2 minutes, stirring constantly.
- Add the dipping sauce ingredients and cook for an additional 10-12 minutes or until sauce caramelizes, stirring occasionally.
- Meanwhile, take a small pot and fill with enough oil to be able to cover your egg-rolls plus some. Make sure the pot is tall enough that if oil was to jump – which it likely will – it will not splash all over the place. Heat oil until you can see wrinkles forming inside.
- Turn off the heat from your veggies and grab a sieve, placing it over a big heat-safe bowl. Pour the sauce and veggies mixture into your sieve and pat down using a spoon to help separate the two.
- While the sauce drains, prepare a little bowl or container with a mixture of cornstarch and water.
- Get a single egg-roll wrapper and place it in a diamond orientation before you.
- Next, using your finger, wet the boarder of the wrapper with the cornstarch water all the way around.
- Now, place some of the filling into the wrapper and fold as shown below: first taking in the two side corners, then the top corner, and rolling down until fully closed. Do not over-fill or under-fill your egg-rolls. Use up all the filling if you can.
- Prepare a plate with a paper towel on it to soak up the oil from the cooked egg-rolls.
- Drop the egg-rolls into the heated oil one batch at a time. The batch size will depend on the size of your prepared pot. Wait until the egg-rolls floats up to the top of the oil and are nicely browned before removing from oil and placing on the prepared plate.
- Finally, take the dipping sauce and place it in a container that is easy to dip from. Place that container with your egg-rolls on a plate and serve immediately.
Now, for the last step: Enjoy!