Chinese Vegetarian Egg Rolls Recipe 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.

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 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.

Chinese Vegetarian Egg Rolls Recipe

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