Asian Veggie Eggrolls With A Ginger-Soy Dip Recipe

Name: Asian Veggie Eggrolls With A Ginger-Soy Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 Large Won-ton Wrappers, find fresh in the produce section; 2 Tablespoons Canola Oil; 4 Cups Bean Sprouts, washed and dried; 6 Green Onions, diced fine; 1 Cup Snow Peas, finely chopped; 2 Cups Carrots, peeled and shredded; 4 Cups Cabbage, shredded; 3 Garlic Cloves, minced and peeled; 1 Teaspoon Fresh Ginger, peeled and minced; 2 Tablespoons Brown Sugar; 1/2 Teaspoon Five-spice Powder; 3 Tablespoons Light Soy Sauce; Salt and Pepper, to taste; 1/2 Cup Canola Oil; 1 Egg, beaten; Dipping Sauce:; 3/4 Cup Light Soy Sauce; 6 Tablespoons Rice Vinegar; 2 Tablespoons Sesame Oil; 1 Tablespoon Fresh Ginger, peeled and minced; 1 Teaspoon Brown Sugar; 2 Garlic Cloves, finely minced and peeled; 1/2 Cup Green Onions, thinly sliced for topping dipping sauce

Servings: persons

15 Large Won-ton Wrappers, find fresh in the produce section
2 Tablespoons Canola Oil
4 Cups Bean Sprouts, washed and dried
6 Green Onions, diced fine
1 Cup Snow Peas, finely chopped
2 Cups Carrots, peeled and shredded
4 Cups Cabbage, shredded
3 Garlic Cloves, minced and peeled
1 Teaspoon Fresh Ginger, peeled and minced
2 Tablespoons Brown Sugar
1/2 Teaspoon Five-spice Powder
3 Tablespoons Light Soy Sauce
Salt and Pepper, to taste
1/2 Cup Canola Oil
1 Egg, beaten
Dipping Sauce:
3/4 Cup Light Soy Sauce
6 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
1 Tablespoon Fresh Ginger, peeled and minced
1 Teaspoon Brown Sugar
2 Garlic Cloves, finely minced and peeled
1/2 Cup Green Onions, thinly sliced for topping dipping sauce

1
1. Heat a large wok on high heat. Add the 2 tablespoons canola oil to the hot wok on high heat.
2
2. Add all the vegetables, the garlic, ginger, brown sugar, five-spice powder and stir fry on high heat for about 2-5 minutes. Do not over cook as the vegetables should be crispy for the filling.
3
3. Add the soy sauce and continue to stir fry for an additional minute.
4
4. Drain the vegetable mixture in a colander for excess liquid to drain and set aside to cool sightly before filling eggroll wrappers.
5
5. Fill eggrolls according to package direction or just use your imagination on the fold. Seal with the beaten egg with a brush.
6
6. TO MAKE DIPPING SAUCE: Stir together or process the ingredients for the sauce and serve with the green onions as a topping to the sauce.
7
7. TO FRY: Heat the cup of canola oil in a flat bottomed 12 inch non-stick fry pan. Brown both sides of each wrapped eggroll on medium to high heat. Drain on paper towels until ready to serve.
8
These eggrolls taste good hot or room temperature. Serve each person with a portion of the dipping sauce topped with the green onions.

861

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 15 Large Won-ton Wrappers, find fresh in the produce section, 2 Tablespoons Canola Oil, 4 Cups Bean Sprouts, washed and dried, 6 Green Onions, diced fine, and more.

Yes, Asian Veggie Eggrolls With A Ginger-Soy Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Veggie Eggrolls With A Ginger-Soy Dip

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