Vegetable Egg Rolls
Crispy vegetable egg rolls with savory flavors and crunchy fillings, perfect as an appetizer or snack for gatherings or family dinners, offering a delightful combination of textures and tastes.
Ingredients
- 1 1/2 tsp soy sauce ⓘ
- 1/2 tsp salt ⓘ
- 1/2 tsp sugar ⓘ
- 1 tsp cornstarch ⓘ
- 1 tsp sesame oil ⓘ
- 2 Tbsp salad oil ⓘ
- 1 tsp fresh ginger minced
- 3/4 lb bean sprouts ⓘ
- 3/4 cup fresh mushrooms chopped ⓘ
- 1 cup thinly sliced celery ⓘ
- 3/4 cup water chestnuts or bamboo shoots ⓘ
- 2 whole green onions thinly sliced ⓘ
- 1 package egg roll wrappers
- 1 egg ⓘ
- oil for deep frying ⓘ
Instructions
- In a bowl, combine soy sauce, salt, cornstarch, and sesame oil. Set aside.
- Heat a wok or wide frying pan over high heat. When the pan is hot, add salad oil.
- When the oil begins to heat, add minced ginger and stir.
- Add bean sprouts, chopped mushrooms, sliced celery, and water chestnuts or bamboo shoots.
- Stir-fry for 2 minutes, then add thinly sliced green onions.
- Stir in the soy sauce-cornstarch mixture and cook, stirring until the liquid thickens.
- Cool the vegetable filling.
- Brush the edges of an egg roll wrapper with lightly beaten egg.
- Place a spoonful of filling in the center of the wrapper.
- Roll the wrapper tightly and fold into an elongated shape.
- Deep fry in hot oil until golden brown.
- Remove the egg roll and drain excess oil.
Nutrition & Diet Analysis (per serving)
1011
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).