Vegetarian Eggrolls

Eggrolls are quite easy to makefinding a package of Asian eggroll wrappers may be the toughest part. I

like sauting the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather

than deep-frying, and serving them with a dipping sauce.

2 Tbs. canola or peanut oil, divided

3 scallions, white and green parts, sliced thinly

1 Tbs. finely minced fresh ginger

1 cup shredded carrots

5 cups thinly sliced napa cabbage

2 cups mung bean sprouts (if available)

1 to 2 Tbs. soy sauce, to taste

1 package spring roll shells

1 bottle sweet chili spring roll sauce or Asian dumpling sauce, Maesri brand tastes good

Makes 12 eggrolls

by Catherine Walthers from SOUPS + SIDES

TIP:

Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian

grocery stores. There is a "super thin" variety that works nicely, if available. Some supermarkets, such as

Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit

thicker (meant for deep frying), but they can work okay too.

In a large saut pan, heat 1 Tbs. of oil over low heat and saut scallions and ginger for a minute or two.

Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; saut

until cabbage is just slightly wilted, about 2 to 3 minutes.

Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.

Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over

the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and

cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.

Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and saut the egg rolls in 2

batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls.

Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual

dipping bowls, if possible.

2015 The Taunton Press, Inc., Part of Tauntons Womens Netw ork. All rights reserved.

by simsim51587, 12/14/2012 Great! I had my novice brother throw them together, atestament to how easy they are to make. The whole family gobbled them up.