American/Chinese•budget
Vegetable Egg Rolls
Vegetable Egg Rolls are a welcome change over the usual egg rolls at your local Chinese takeout. These veggie egg rolls are the perfect appetizer for vegetarians and meat-eaters alike.
- Prep time
- 1 hr 30 min
- Cook time
- 45 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 dried shiitake mushrooms ((35g by weight; soaked and sliced))
- 1 package mung bean glass noodles ((50g dry; about 2 cups when rehydrated))
- 2 tablespoons peanut oil ((or vegetable oil, plus more for frying))
- 3 cloves garlic ((minced))
- 2 cups carrot ((140g, shredded))
- 1 red bell pepper ((140g, finely julienned))
- 7 cups savoy cabbage ((425g, shredded))
- 7 cups Taiwanese flat cabbage or regular green cabbage ((425g, shredded))
- 2 tablespoons Shaoxing wine
- 2 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon five spice powder ((optional))
- 1 cup scallions ((55g, chopped))
- 1 package egg roll wrappers ((about 20-24 pieces))
- 1 egg ((beaten))
Instructions
- 1
Prepare your dried shiitake mushrooms
- 2
Prepare your mung bean glass noodles
- 3
Cook the vegetable egg roll filling
- 4
Fold the egg rolls
- 5
To Fry the Egg Rolls:
- 6
To Bake the Egg Rolls (instead of frying):