Egg rolls are a widely enjoyed take out appetizer that can be easily executed in your own kitchen.
This vegetarian version requires only a few basic ingredients, but by the time all is said and done, the results are quite gratifying and soon enough you will find yourself regretting you did not make more of them to begin with. The sesame ginger dipping sauce recipe featured here really complements them and enhances their flavour.
When it comes to what could constitute a great filling or dipping sauce as far as egg rolls, the possibilities are quite ample. Pork, chicken or tofu are wonderful protein additions for the rolls while sweet and sour, spicy peanut or sweet chilli would make great dipping sauce choices.
I hope you have fun making these egg rolls ! Enjoy!
for 12 servings
- 3.5 oz glass noodle(100 g), 1 package
- hot water, for soaking
- 2 cups shredded cabbage(200 g)
- 1 cup shredded carrot(110 g)
- ½ cup scallions(50 g), chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12 wheat egg roll wrappers
- 1 tablespoon water, for sealing
- vegetable oil, for frying
- Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
- In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
- Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
- Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.