Thai Vegetarian Egg Rolls
This egg roll recipe is crunchy and delicious, plus fun and easy to make. The filling is made up of lots of crisp vegetables.
- Serves: 6 persons
- For the Stir-Fry Sauce:
- 2tablespoons vegetarian fish sauce (available at Vietnamese food stores, or substitute soy sauce)
- 1tablespoon soy sauce
- 1tablespoon lime juice (freshly squeezed)
- 1teaspoon sugar
- For the Eggrolls:
- 1package egg roll wrappers (look for them in the refrigerated or freezer section of your supermarket or Asian food store)
- 1tablespoon oil (for stir-frying, plus approximately 1 cup canola or other oil for frying )
- 3cloves garlic (minced)
- Optional: 1 red or green chili (minced)
- 5to 6 fresh shiitake mushrooms (finely sliced and chopped)
- ¼cup white wine or sherry (or use cooking wine or sherry)
- 1cup Chinese cabbage or regular "white" cabbage (sliced or shredded into thin matchstick-length pieces)
- 3spring green onions (sliced lengthwise into matchsticks)
- 1to 2 eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu )
- 3cups fresh bean sprouts
Step 1Gather the ingredients.
Step 2Mix all stir-fry sauce ingredients together in a cup. Set aside.
Step 3If frozen, remove egg roll wrappers from the freezer and allow to thaw while you prepare the filling.
Step 4Place a wok or large frying pan over medium-high heat. Swirl 1 tablespoon oil around the pan, then add garlic and, if using, chili. Stir-fry 30 seconds to release the fragrance.
Step 5Add the mushrooms plus 1 tablespoon wine. Stir-fry 1 to 2 minutes until mushrooms have softened. Add more wine whenever the pan becomes dry.
Step 6Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1 to 2 minutes, or until cabbage has softened slightly.
Step 7Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly scramble the eggs .
Step 8When most of the egg is cooked, mix it up with the other ingredients. If making a vegan version, add the tofu now.
Step 9Add the bean sprouts and stir-fry sauce. Stir-fry briefly, about 1 minute, allowing the bean sprouts to stay crisp.
Step 10Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.
Step 11Separate 3 to 6 egg roll wrappers, one at a time, from the package and place on a clean, dry surface. Turn wrapper so it is a diamond, with one of the pointy edges facing you.
Step 12Place about 1 heaping tablespoon of the stir-fry mixture in the center of the first wrapper. Try to omit using as much liquid as possible—a drier filling is better.
Step 13Fold the sides of the wrapper over the filling, then roll up from the bottom.
Step 14Pinch the center (if necessary) to create a round, sausage-like roll. Secure the end of the roll by brushing with a little beaten egg (vegans can use water).
Step 15Continue rolling in this way until all the filling has been used up. As you work, place finished egg rolls on a plate and cover with a damp cloth to keep them from drying out.
Step 16Place 1 cup (or more) oil in a small frying pan over high heat—oil should be about 1-inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down the heat slightly.
Step 17Dip a corner of one egg roll into the oil. If it begins to sizzle and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.
Step 18When the oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute, until golden brown, and flip using tongs to cook the other side.
Step 19Place cooked egg rolls on a clean cloth or paper towel to drain.
Step 20Serve hot with Thai sweet chili sauce as a dip (available at most grocery stores or Asian food stores).