Vegetable Egg Rolls
Vegetable Egg Rolls
2 - 4
Egg Rolls are essential during Lunar New Year as they resemble gold bars, a symbol of wealth and prosperity for the New Year. Have prosperity throughout the year and make these for Movie Night or backyard BBQ noshing. See Notes for make ahead tips.
2 stalks Gai Lan; ends trimmed; chopped
2 Organic Carrots; diced
1/4 Organic Green Cabbage; shredded
3 Baby Bok Choy; chopped
2-inch piece Daikon; shredded
6 Shiitake Mushrooms, caps only, diced
Salt and Pepper to taste
1 teaspoon Roasted Garlic
1/2 teaspoon Ground Ginger
3 tablespoons Soy Sauce
1 pound package Egg Roll Wrappers
1 Egg beaten and mixed with 1 tablespoon Water
Canola or vegetable oil for frying
Dipping sauce of your choice
Have all ingredients well washed and spun or blotted dry, then chopped or sliced as directed before heating the frying pan.
Heat a large sauté pan or wok, add oil, when hot add the Gai Lan and the next 8 ingredients.
Stir fry until tender. Remove from heat, drain mixture well and stir in soy sauce.
Set up your wrapping station. It should be a clean, dry work surface. Have a dry cloth or paper towel handy to wipe drips away. Too much moisture will cause leaks and tears.
As the uncooked egg rolls are made, transfer them to a sheet pan or tray lined with dry parchment or clean, dry lettuce leaves to prevent sticking to tray surface.
Spoon about 2 Tbsp. mixture into center of egg roll wrapper leaving a small border around the edges.
Roll up 'burrito style' and spread a little of the egg-water mixture on the edge of the wrapper to seal well. Less liquid is better. Transfer egg rolls to the prepared, dry tray.
Fry egg rolls in 350F hot oil until golden and crisp, turning over for even cooking. Drain on paper towel or rack and serve with dipping sauce of choice.
Freezing uncooked egg rolls: egg rolls can be prepared and filled, then frozen up to six months. Freeze uncooked, filled egg rolls on a parchment or plastic wrap lined sheet pan in a single layer with a bit of space to prevent sticking to each other. Once completely frozen, they may be carefully packed into freezable containers for future use. Cook frozen egg rolls in 375F oil, turning often for even browning, until cooked through, about 6-8 minutes. To prevent oil-laden egg rolls, fry only a few at a time to maintain the temperature of 375F. Be careful of spatter due to frozen ice crystal formation. Do not re-freeze thawed egg rolls.
Baking egg rolls: freshly made or frozen egg rolls may be baked, too! Preheat oven to 375F and set a lightly oiled or oil-sprayed wire rack over a sheet pan. Set egg rolls on top of wire rack and bake about 10 minutes for fresh made, 20 minutes for frozen, turning half way through time.