RECIPES FOR EGG ROLLS CHINESE RECIPES

Name: Emeril's Vegetarian Egg Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 egg rolls
Cuisine: asian
Ingredients: 2 tablespoons sesame oil; 2 tablespoon canola oil; 1/2 head green cabbage, shredded; 1 cup julienne carrots; 1 cup julienne snow peas; 1 tablespoon corn starch; 1/4 cup soy sauce; 8 egg roll wrappers; Peanut oil, for deep frying; 1/4 cup dry mustard; 1/4 cup water; Cilantro leaves, garnish

EMERIL'S VEGETARIAN EGG ROLLS RECIPE | FOOD NETWORK

Emeril's Vegetarian Egg Rolls Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 egg rolls

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying
1/4 cup dry mustard
1/4 cup water
Cilantro leaves, garnish

Steps:

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

EMERIL'S VEGETARIAN EGG ROLLS RECIPE | FOOD NETWORK

Emeril's Vegetarian Egg Rolls Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 egg rolls

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying
1/4 cup dry mustard
1/4 cup water
Cilantro leaves, garnish

Steps:

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.
To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

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