How to Make Vegetarian Egg Rolls

It is easy to make egg rolls just as tasty as those served in Chinese restaurants. Egg rolls are stuffed with all sorts of dry vegetables. You can use just about any type of vegetable you desire. The key to a delicious egg roll is to chop your vegetables fine and allow them to dry out before wrapping them.

Things you'll need:

• 1 package spring rolls or rice paper wrappers


• 1 package of shredded cabbage


• 2 cups bean sprouts


• 1 carrot (sliced thin)


• 1 onion (sliced thin)


• 4 shiitake mushrooms (chopped finely)


• 1 teaspoon soy sauce


• 2 cloves of garlic (minced finely)


• 1 egg (beaten)


• 1/2 Tablespoon cooking wine


• Vegetable oil (for deep fryer plus 1 Tablespoon for large frying pan)


• 1 vegetarian fish sauce


• 1 teaspoon lime juice

1. Mix the stir-fry sauce (vegetarian fish sauce, soy sauce, salt and pepper, and lime juice) and set aside.


2. Preheat the deep fryer with vegetable oil.


3. Heat a large frying pan on medium high. Add 1 Tablespoon of vegetable oil.


4. Add garlic, cooking wine and the chopped mushrooms while stirring for 45 seconds. Stir-fry until mushrooms have softened. Add additional wine whenever the pan gets dry.


5. Add the cabbage, carrots and onions. Continue to cook while stirring, until the cabbage softens slightly.


6. Scrape the ingredients to one side of the pan. Pour egg in the clean side of pan and scramble. When done, mix the egg well with the other ingredients.


7. Add the bean sprouts and stir fry sauce. Cook a couple of minutes, allowing the bean sprouts to stay crisp.


8. Remove from heat. Let the filling set while draining all the liquid. You want your stir-fry to be as dry as possible.


9. Separate the wrappers on a clean, dry surface with the pointy edge facing you. Place 1 Tablespoon of stir-fry mixture into the center of wrapper. Allow 1.5 inches all around wrapper for folding.


10. Fold sides of the wrapper over stir-fry then roll up from the bottom. Secure the ends by brushing egg white on the seams.


11. Place on a clean plate and cover with damp towel to keep them from drying out as you roll each one up.


12. Place the egg rolls in deep fryer with tongs. Fry until golden brown, then place them on a thick layer of paper towels to drain grease. Makes 12 servings.