Vegetable Spring Rolls (Egg Rolls)
These delicious vegetable spring rolls are filled with a colorful medley of shiitake mushrooms, cabbage, carrots, bamboo shoots, and bean sprouts, seasoned with garlic, ginger, and soy sauce. The filling is wrapped in a crispy spring roll wrapper and fried to golden perfection, resulting in a delightful appetizer or snack that is bursting with flavor and texture. Serve these hot and crispy spring rolls as a tasty addition to your meal or as a stand-alone treat for your next gathering.
— Constant Cookbook
Ingredients
- 8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
- 1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
- 2 medium carrots, julienned
- 8-ounce can bamboo shoots, drained and julienned
- cooking oil
- 2 cloves garlic, finely minced
- 2 teaspoons grated fresh ginger
- 1 stalk green onion, finely chopped
- 2 handfuls of fresh bean sprouts
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 tablespoon cornstarch
- 50 spring roll wrappers, defrosted
- cooking oil, for frying
Instructions
- In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.
- Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom (and discard to juices)
- In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
- Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
- In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
- Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.
Cook Time
30M
Prep Time
PT25M
Yield
50 egg rolls
Nutrition
- Calories: 72 kcal
- Carbohydrate Content: 11 g
- Protein Content: 2 g
- Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 130 mg
- Serving Size: 1 serving
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