Egg Rolls

Cuisine: Chinese

Region: Cantonese

Recipe Type: Appetizer

Average User Rating: 1.67 / 5

Vegetarian / Vegan: Vegetarian


1 package egg roll wrappers

1 TB oil
1 cup fried tofu, crumbled
1 cup shiitake mushrooms, thinly sliced
1 cup napa cabbage, thinly sliced
1 cup bean sprouts
4 green onions, thinly sliced
1 tsp. fresh ginger, minced
1 tsp. garlic, minced
1/4 cup water chestnuts, fresh
2 stalks celery, thinly sliced
1 tsp. soy sauce
1 tsp. vegetarian oyster sauce
1/4 tsp. white pepper
1/2 tsp. sesame oil
1 egg, beaten, mixed with 1 TB water for sealing
oil, for deep frying


Saute garlic, ginger, mushrooms, cabbage, bean sprouts, onions, water chestnuts, and celery in oil over very high heat for about 1-2 minutes until lightly browned. Add soy, oyster, sesame oil, and pepper to filling and let cool. Positioning each wrapper in front of you with one corner facing towards you, place 1-3 TB filling on the wrapper (depending on size - you'll know after the first one), paint all 4 sides with the egg wash, and begin to roll up, just like you would a cigarette, tucking the lateral corners over midway through the rolling of each vegetarian egg roll (you can usually tuck the corners in after the bottom corner is initially folded up, but sometimes it may require a slight bit of extra rolling before all the filling is "covered" by the bottom corner - the proper time to tuck in the sides). Once you have rolled all the filling, heat oil in a deep fryer or wok to 375° and fry egg rolls, turning if necessary, until golden brown, about 8-10 minutes. Remove from oil, drain, and serve.

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Prep Time: 20 minutes

Cooking Time: 10 minutes

Servings: 6-8

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