These vegetarian egg rolls are stuffed with cabbage, carrots, celery, and shiitake mushrooms.
They are super crispy and packed with flavor.
We dare you to have just one!
Simply Recipes / Alison Bickel
Simply Recipes / Alison Bickel
Classic egg rolls are fried, savory rolls wrapped in a wheat flour wrapper.
They are filled with cabbage, carrots, onions, and sometimes chopped roasted pork.
The fried skin of an egg roll has little crackly bubbles that are crisp and fun to eat.
Simply Recipes / Alison Bickel
The name is a misnomer since there are no eggs in egg rolls!
These are the vegetarian egg rolls I grew up making.
They are like the large, stuffed egg rolls you often find at your friendly neighborhood Chinese takeout.
Simply Recipes / Alison Bickel
They arent the small spring rolls you get as a side, but the hefty ones served as appetizers.
As kids, we ate them with soy sauce on the side.
Tips for Making Egg Rolls
Its pretty easy to make egg rolls.
Simply Recipes / Alison Bickel
Once you get the hang of it, youll be filling and rolling in no time.
Here are a few tips to help you along.
How to Fry Egg Rolls
You want to maintain the temperature of the oil at 325F.
Simply Recipes / Alison Bickel
The pot should be deep enough to fully submerge the rolls for even cooking.
Fry them until they are golden brown, about 5 minutes.
The trick is to keep them moving in the oil.
Simply Recipes / Alison Bickel
I use long wooden chopsticks to gently move them as they fry.
I make and fry one egg roll to taste the filling and adjust the seasoning.
Once Im happy with the filling, I finish wrapping the remaining egg rolls.
Simply Recipes / Alison Bickel
Then I always fry one or two egg rolls to test if the oil is the right temperature.
Remember the temperature of the oil will drop every time you add a new batch.
So, the subsequent batches of egg rolls will take a little longer to cook.
Simply Recipes / Alison Bickel
Just be sure to get the oil back up to 325F before frying the next batch of egg rolls.
Once you get the hang of it feel free to get creative.
Lay them on a baking sheet, cover with plastic wrap, and freeze them for about an hour.
Simply Recipes / Alison Bickel
They will be partially frozen.
Transfer them into a freezer-friendly zip top bag, squeezing out as much air as possible before sealing it.
Freeze for up to six months.
Simply Recipes / Alison Bickel
To Freeze Leftover Egg Rolls:check that they are fully cooled.
Place them in a zip top bag and freeze for up to six months.
I dont recommend microwaving them since they will lose their crispness.
Simply Recipes / Alison Bickel
To Fry Frozen Egg Rolls:Dont defrost the egg rolls before frying.
They will turn mushy.
you’re free to pop them straight into the hot oil.
Simply Recipes / Alison Bickel
Fry for about 3 to 5 minutes, then turn the heat up to get that crispy brown exterior.
Depending on the size of your wok or skillet, you may have to do this in two batches.
Place a large colander over a large bowl.
Simply Recipes / Alison Bickel
Transfer the filling into the colander and allow it to drain and fully cool.
Lightly sprinkle flour on a large tray or baking sheet.
This will ensure the egg rolls dont stick to the tray.
Simply Recipes / Alison Bickel
Fill a small bowl with water for sealing the egg rolls and set it next to the tray.
Keep the remaining wrappers covered with a kitchen towel so that they dont dry out.
Place a loosely packed 1/2 cup of filling off-center near the corner closest to you.
Fold the corner closest to you over the filling.
Fold the two side corners inwards so it looks like an envelope.
Dip your finger into the prepared water and wet the top corner.
Roll the egg roll from the filling side upwards.
Place the egg roll on the prepared tray seam-side down.
Repeat with the remaining wrappers, lining up the egg rolls on the tray in a single layer.
Set a wire rack over a baking sheet.
You will be placing the fried egg rolls on the rack.
This allows the egg rolls to cool without steaming and getting soggy.
In a medium pot, add enough oil to come about 2 inches up the sides of the pot.
Heat the oil until a deep-fry thermometer registers 325F.
If you dont have a deep-fry thermometer, you’ve got the option to test the temperature.
To test the oil temperature, carefully place one or two egg rolls into the oil.
The oil should bubble up around the egg rolls.
If it doesnt, increase the heat.
Fry for about 5 minutes until golden brown.
Keep them moving in the oil using long wooden chopsticks or tongs to confirm they fry evenly.
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