VEGETARIAN EGGROLL RECIPE RECIPES

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MEXICAN EGG ROLL RECIPE - BBC GOOD FOOD



Mexican egg roll recipe - BBC Good Food image

Turn a one-egg omelette into a wrap and slather on some salsa for a low-carb alternative to a flatbread or sandwich. A quick and easy vegetarian snack

Provided by Sara Buenfeld

Categories     Breakfast, Brunch, Lunch, Snack

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 4

1 large egg
a little rapeseed or olive oil for frying
2 tbsp tomato salsa
about 1 tbsp fresh coriander

Steps:

  • Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
  • Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold – you can keep it for 2 days in the fridge.

Nutrition Facts : Calories 133 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.4 milligram of sodium

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

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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