Chinese Vegetarian Egg Rolls Recipe

Name: Chinese Vegetarian Egg Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. veg. oil; 2 c. sm. spinach leaves; 1 c. shredded carrot; 1 c. minced cabbage; 1 c. minced fresh mushrooms; 1/2 c. thinly sliced green onion; 1/2 c. minced water chestnuts; 1/2 c. minced pea pods; 1/2 c. minced bamboo shoots; 1 clove garlic, chopped; 1 teaspoon grated gingerroot; 1 beaten egg; 2 tbsp. soy sauce; 1 tbsp. dry sherry; Dash salt; 12 Egg Roll Skins (see recipe, or possibly 12 packaged egg roll skins); Veg. oil for deep-fat frying; Sweet and Sour Sauce

Servings: persons

1 tbsp. veg. oil
2 c. sm. spinach leaves
1 c. shredded carrot
1 c. minced cabbage
1 c. minced fresh mushrooms
1/2 c. thinly sliced green onion
1/2 c. minced water chestnuts
1/2 c. minced pea pods
1/2 c. minced bamboo shoots
1 clove garlic, chopped
1 teaspoon grated gingerroot
1 beaten egg
2 tbsp. soy sauce
1 tbsp. dry sherry
Dash salt
12 Egg Roll Skins (see recipe, or possibly 12 packaged egg roll skins)
Veg. oil for deep-fat frying
Sweet and Sour Sauce

1
Preheat a large skillet or possibly wok over high heat; add in the 1 Tbsp.
2
veg.
3
oil.
4
Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 min.
5
In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mix.
6
Place an egg roll skin with 1 point toward you.
7
Spoon 1/4 c. vegetable filling diagonally across and just below center of skin.
8
Fold bottom point of the skin over the filling; tuck point under filling.
9
Fold side corners over, forming an envelope shape.
10
Roll up toward remaining corner, moisten point; press firmly to seal.
11
Repeat with remaining egg roll skins and filling.
12
Fry egg rolls, a few at a time, in deep warm veg.
13
oil (365 degrees) for 2-3 min or possibly till golden.
14
Drain on paper toweling.
15
Serve hot with Sweet and Sour Sauce.
16
Sweet and Sour Sauce: In a small saucepan stir together 1/2 c. packed brown sugar and 1 Tbsp.
17
cornstarch.
18
Stir in 1/3 c. red wine vinegar, 1/3 c. chicken broth, 1/4 c. finely minced green pepper, 2 Tbsp.
19
minced pimento, 1 Tbsp.
20
soy sauce, 1/4 tsp.
21
garlic pwdr ad 1/4 tsp.
22
grnd ginger.
23
Cook and stir till bubbly.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 tbsp. veg. oil, 2 c. sm. spinach leaves, 1 c. shredded carrot, 1 c. minced cabbage, and more.

Yes, Chinese Vegetarian Egg Rolls Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!