Vegetable Eggrolls
Better than takeout (in my opinion!). Bake them or fry them- they are not nearly as difficult as they look. Delicious served with Thai Sweet Chile Sauce.
Vegetable Eggrolls
Servings: 8 eggrolls
Ingredients
- ½ cup shitake mushrooms thinly sliced
- 1 carrot shredded
- 5 green onion thinly sliced
- 1 red pepper thinly sliced
- ½ red onion thinly sliced
- ¼ cup sesame oil
- zest of 1 lemon
- 1 tbsp ginger minced
- 1 tsp garlic minced
- ½ cup cilantro leaves
- ½ head of napa cabbage thinly sliced
- 1 tsp salt
- 1 tsp white pepper
- 8 eggroll wrappers
- oil for frying or baking
Instructions
- You can fry or bake these eggrolls. Both ways are delicious! If baking, preheat oven to 400°F.
- In a large bowl, combine mushrooms, carrot, green onion, red pepper, red onion, sesame oil and lemon zest. Mix well.
- Heat a large saute pan over med high heat. Stir fry mushroom mix for a few minutes until crisp tender. Clear the center of the pan, add garlic and ginger and cook until fragrant (about 30 seconds).
- Add napa cabbage and cilantro to the pan and stir fry all ingredient until heated through but still crisp tender. Remove from heat. Stir in salt and pepper.
- Prep a work station with a clean and dry cutting board and a small bowl of water. Place a baking sheet lined with parchment paper, close by.
- Prepare eggrolls by place a wrapper on the cutting board with corners facing up, down, left and right (like a diamond, not a square). Dip your finger in water and run along the top edges of the wrapper. Place filling in the center, fold up the bottom corner, left and right, roll up and seal. Place on prepared baking sheet. Repeat with remaining ingredients.
- If baking, drizzle with small amount of oil, flipping eggrolls to coat. Place in preheated oven and bake for about 10 minutes until lightly browned and cripsy on the outside, flipping once, midway through.
- If frying, heat 2 inches of oil in a saucepan to 350°F. Gently place eggrolls in the oil and fry until lightly browned and crispy, flipping once. Drain on a plate lined with paper towels.