Vegetarian egg rolls. Roll wrapper over filling, tucking in the ends after the first roll. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil. Fold sides toward center over filling.

Begin to fill and roll the egg rolls. Roll the corner up and over the filling, fold each side in, and then roll the rest of the way up. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. You can have Vegetarian egg rolls using 17 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Vegetarian egg rolls

It's of filling.
It's 1 of the wonton wrapper receipe on my profile.
You need 1 tbsp of oil fir frying.
You need 1 cup of oil for frying.
Prepare 1/4 cup of white wine.
Prepare 3 clove of garlic.
Prepare 1 of red or green chili, minced (omit for mild egg rolls).
Prepare 6 of fresh shiitake mushrooms, finely sliced and chopped.
It's 1 cup of Chinese cabbage OR regular "white" cabbage, sliced or shredded into thin matchstick-length pieces.
It's 3 of spring (green) onions, sliced lengthwise into matchstick-length pieces.
It's 2 of eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu).
You need 3 cup of fresh bean sprouts.
Prepare of STIR-FRY SAUCE.
You need 2 tbsp of fish sauce OR vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce.
You need 1 tbsp of soy sauce.
Prepare 1 tbsp of lime juice.
Prepare 1 tsp of sugar.

Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against. Bake Vegetable Egg Rolls as directed. Chinese egg rolls are some of the most popular appetizers ordered at Asian restaurants, and go great with a variety of entrees such as beef and broccoli and tofu stir fry.

Vegetarian egg rolls step by step

Mix all "stir-fry sauce" ingredients together in a cup. Set aside..
Place a wok or large frying pan over medium-high heat. Swirl 1 Tbsp. oil around the pan, then add garlic and chili. Stir-fry 30 seconds to release the fragrance..
Add the mushrooms plus 1 Tbsp. wine or cooking wine. Stir-fry 1-2 minutes until mushrooms have softened. Add more wine whenever wok/pan becomes dry..
Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1-2 minutes, or until cabbage has softened slightly..
Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly stir (like making scrambled eggs). When most of the egg is cooked, mix it up with the other ingredients. Vegans can also add the tofu now..
Add the bean sprouts and stir-fry sauce. Stir-fry briefly - about 1 minute, allowing the bean sprouts to stay crisp..
Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor..
Place filling into wonton dough and roll shut. Use small amount of water to seal. Dried is better..
Continue rolling in this way until all the filling has been used up. As you work, place finished rolls on a plate and cover with a damp cloth to keep them from drying out..
Place 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 heat slightly..
Dip a corner of one egg roll into the oil. If it begins to sizzle/bubble and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer..
When oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute (or until golden brown) then use tongs to turn and cook the other side..
Place cooked egg rolls on a clean cloth or paper towel to drain..
Eat warm. Also good reheated so can be prepared in advanced..

They typically come with ground pork, which is fine and well, but rarely come in vegetarian versions. Spoon vegetable mixture evenly into centers of egg roll wrappers. For each egg roll, fold one corner of wrapper over filling; then fold left and right corners of wrapper over filling. Push filling toward center of wrapper. Lightly brush exposed corner of wrapper with water.