VEGAN EGG ROLL WRAPPERS RECIPES
VEGAN EGG ROLLS | PLATE OF PLANTS
Vegan egg rolls filled with veggies and served with a delicious dipping sauce.
Provided by Sunshine
Total Time 20 minutes
Prep Time 12 minutes
Cook Time 8 minutes
Yield 8 Egg Rolls
Number Of Ingredients 14
Steps:
- In a large bowl, mix together mushrooms, green onion, cabbage, carrot, ginger, garlic, and soy sauce.
- Lay out your wrappers and add 1/3 cup of filling to each in a rectangular shape in the middle of the wrapper. Turn the wrapper so a corner is facing you. Fold that corner up over the filling and then fold in the sides. Dip your finger in water and saturate the top corner. Roll up towards the top corner. Set aside, seam down, while you wrap the rest.
- In a large skillet heat 1 tsp sesame oil over medium heat. Once it is hot, add your egg rolls and cook 2 minutes. Flip 1/4 of the way and cook 2 more minutes. Continue to flip until all 4 sides of each roll are golden brown.
- While egg rolls cook, stir together all dipping sauce ingredients until well mixed. Serve egg rolls with dipping sauce. Enjoy.
BILLY'S VEGAN EGG ROLLS RECIPE | MYRECIPES
Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. He deep-fries these, but at home it's easier to brush them with oil and bake them until they're crisp. If you're short on time, you could buy plum sauce instead of making the vinegar-pink peppercorn sauce.
Provided by Billy Ngo
Total Time 1 hours 30 minutes
Yield Serves 6 to 9 (makes about 18)
Number Of Ingredients 13
Steps:
- Simmer peppercorns, vinegar, and sugar in a small saucepan over low heat until reduced by half, about 18 minutes. Stir in ketchup, then strain. Chill until ready to use.
- Drop noodles into a bowl of very hot water. Let sit, stirring occasionally, until soft and clear, about 4 minutes. Drain, cut up a bit with scissors, and set aside.
- Heat sesame oil and 1 1/2 tsp. vegetable oil in a large frying pan over medium-high heat. Add cabbage, carrots, mushrooms, salt, and pepper and cook until wilted and starting to brown. Add reserved noodles and stir to combine.
- Preheat oven to 450°. Lay 1 egg roll wrapper on a work surface so a corner is facing you. Spoon about 1/4 cup filling just below center. Brush top corner with a bit of water. Lift bottom corner up and over filling, then fold in sides and roll to top corner to seal. Set finished egg roll on a baking sheet lined with parchment paper. Make more egg rolls the same way until filling is gone.
- Brush rolls on both sides with remaining 1 tbsp. vegetable oil, turning to coat. Bake rolls, turning occasionally, until browned and crisp, 17 to 20 minutes. Cut in half and serve with sauce.
- *Find Chinese red rice vinegar and wood ear mushrooms at Asian grocery stores and bean threads in the Asian-foods aisle of well-stocked supermarkets.
- Make ahead: Up to 4 hours, chilled; reheat on a baking sheet in a 350° oven 10 to 15 minutes.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 242 calories, CarbohydrateContent 45 g, FatContent 5.4 g, FiberContent 3.1 g, ProteinContent 6.3 g, SaturatedFatContent 0.6 g, SodiumContent 538 mg
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