Veggie Egg Roll Recipe
Veggie Egg Roll Recipe
Table of Contents
Veggie Egg Roll Recipe
Discover the perfect veggie egg roll recipe that’s both delicious and easy to make.Packed with vibrant vegetables and wrapped in a crispy shell, these homemade egg rolls are a delightful snack or appetizer that everyone will love. Perfect for gatherings or a quick treat, this recipe will have your taste buds dancing.
Description
Veggie Egg Roll Recipe are a beloved snack in many cultures, known for their crispy exterior and flavorful filling. Our veggie egg roll recipe elevates this classic dish by using a variety of fresh vegetables, making it a healthier option without sacrificing taste.
These egg rolls can be served with a variety of dipping sauces, such as soy sauce, sweet chili sauce, or a spicy mustard, making them perfect for any occasion. Plus, they’re incredibly versatile; feel free to customize the filling with your favorite vegetables or add some protein like tofu for an extra boost.
The beauty of making your own veggie egg rolls lies in the freshness of the ingredients. You can use seasonal vegetables, ensuring each bite is packed with flavor. Common choices include cabbage, carrots, bell peppers, and mushrooms. These ingredients not only add texture and taste but also contribute essential nutrients to your meal.
Ingredients
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped bell peppers (any color)
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 12 egg roll wrappers
- Oil for frying (vegetable or canola)
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cabbage, carrots, bean sprouts, bell peppers, and green onions. Add the minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well to combine.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface, with one corner pointing towards you. Place about 2-3 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner. Seal the edge with a little water. Repeat with remaining wrappers and filling.
- Heat the Oil: In a deep frying pan or pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Egg Rolls: Carefully add a few egg rolls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Serve: Serve the veggie egg rolls warm with your favorite dipping sauce; Enjoy.
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Veggie Egg Roll Recipe
Ingredients
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped bell peppers any color
- 1/2 cup chopped green onions
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 12 egg roll wrappers
- Oil for frying vegetable or canola
Instructions
- Prepare the Filling: In a large bowl, combine the shredded cabbage, carrots, bean sprouts, bell peppers, and green onions. Add the minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well to combine.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface, with one corner pointing towards you. Place about 2-3 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly towards the top corner. Seal the edge with a little water. Repeat with remaining wrappers and filling.
- Heat the Oil: In a deep frying pan or pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Egg Rolls: Carefully add a few egg rolls to the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Serve: Serve the veggie egg rolls warm with your favorite dipping sauce. Enjoy!
Notes
- Baking Option: For a healthier version, you can brush the egg rolls with oil and bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through.
- Storage: Uncooked egg rolls can be frozen. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They can be cooked from frozen, adding a few extra minutes to the frying time.
- Customization: Feel free to add in other vegetables or proteins, such as tofu or cooked shrimp, to suit your taste preferences.
