I can’t believe it’s been an entire year since homemade egg rolls have made it onto the menu.
Maybe it’s because my brain says they are too time consuming or are too fancy for a regular weeknight dinner. Maybe it’s because we have been making so many other good things, that there just hasn’t been time.
Or maybe, there is just no excuse for such an egregious oversight.
I will say that if you have never attempted to make an egg roll before, getting the folding down does take some practice (a basic guide here).
I think it always takes me two or three egg rolls to get in my folding rhythm.
One thing I’ve found that makes it a bit easier is to have a little bowl of water ready to seal the egg rolls together.
Other recipes will tell you to use an egg (well beaten) or a cornstarch and water mixture. But you don’t need it. Plain old water will do the trick. And it will be wayyyyy less messy.
Don’t forget a wet paper towel or two to wipe your fingers off in between rolls.
After the rolling, it’s time to cook them.
Every time, I swear that I’m going to bake them. I want to bake them. And…then I put oil in the pan and fry them.
Perhaps next batch, as I have a permanent reminder of how painful frying can be. Damn you splattering oil.
One of these days I’m going to learn how to be more careful in the kitchen. Until then, I’m going to enjoy each and every bite of these bad boys.
Vegetarian Egg Rolls
- 2 cup baby spinach leaves
- 1-2 carrots grated
- 1 cup shredded cabbage
- 1/2 onion chopped
- 1 8-oz can chopped water chestnuts
- 1 8-oz can chopped bamboo shoots
- 1/2 cup sliced pea pods
- 1 clove garlic minced
- 1 tsp grated ginger
- 1 egg beaten
- 2 tbs tamari
- 1 tbs mirin or dry white wine
- 1/4 tsp ground black pepper
- 1 package egg roll skins
- oil for frying canola, peanut
For the filling:
Preheat a large skillet or wok over high heat.
Saute spinach, carrot, cabbage, onion, water chestnuts, pea pods, bamboo shoots, garlic and ginger for 2-3 minutes.
In a small bowl combine egg, tamari, mirin and salt.
Stir in the vegetable mixture and saute for 2-3 minutes.
Remove from heat and let cool for 5 minutes.
To make egg rolls:
Place an egg roll wrapper with one point toward you.
Spoon 1/4 cup vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling.
Fold side corners over, forming an envelope shape.
Roll up toward remaining corner, moisten point; press firmly to seal.
Place on cooling rack or baking sheet with wax paper to prevent sticking and breaking.
Repeat with remaining egg roll skins and filling.
Cooking egg rolls:
Heat oil (1-2 inches) on medium high heat.
Place egg rolls, a few at a time, in deep hot cooking oil for 2-3 minutes or until golden brown.
Drain on paper toweling.
Serve warm with your favorite sauce.
Allergen InformationNightshade Free, Dairy Free, and Corn Free.
*If you want to save a bit of time, go for a bag of shredded cabbage or a coleslaw.