These vegetarian egg rolls offer a delightful crunch with every bite, packed with a savory blend of finely chopped vegetables and protein-rich soybeans. The filling combines the earthy notes of mushrooms and cabbage with the subtle sweetness of water chestnuts and bean sprouts, all tied together with a hint of sesame oil and soy sauce. Perfect for appetizers, potlucks, or a light main course, these rolls are versatile and easy to prepare. Whether you serve them warm from the pan or reheat them later, they retain their crispy texture and flavorful essence. Ideal for sharing with friends and family, these egg rolls are a crowd-pleaser that brings home-style Chinese flavors to your table.
Vegetarian Egg Rolls
Description
These vegetarian egg rolls offer a delightful crunch with every bite, packed with a savory blend of finely chopped vegetables and protein-rich soybeans. The filling combines the earthy notes of mushrooms and cabbage with the subtle sweetness of water chestnuts and bean sprouts, all tied together with a hint of sesame oil and soy sauce. Perfect for appetizers, potlucks, or a light main course, these rolls are versatile and easy to prepare. Whether you serve them warm from the pan or reheat them later, they retain their crispy texture and flavorful essence. Ideal for sharing with friends and family, these egg rolls are a crowd-pleaser that brings home-style Chinese flavors to your table.Ingredients
Directions
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Finely chop 1 cup of celery, 1 small onion, 2 garlic cloves, 1 cup of cabbage, 1 cup of mushrooms, 1 green pepper, and 1/2 cup of water chestnuts.
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In a wok or large frying pan, heat sesame oil over medium heat and sauté the chopped onion until it begins to soften.
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Add the remaining chopped vegetables (celery, garlic, cabbage, mushrooms, green pepper, water chestnuts) to the pan and sauté for about 5 minutes until tender-crisp.
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Stir in 1 cup of fresh bean or seed sprouts and immediately remove the pan from the heat to prevent overcooking.
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In a small bowl, mix 1/4 cup of pureed cooked soybeans with 3 tablespoons of soy sauce.
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Fold the soybean mixture into the sautéed vegetables until evenly combined.
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Place about 1/4 cup of the vegetable filling in the center of each egg roll wrapper.
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Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly toward the top.
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Seal the edges with a flour-water paste to prevent leakage during frying.
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Heat a shallow layer of oil in a large frying pan over medium-high heat.
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Fry the egg rolls in batches until golden brown and crispy, turning once, for about 2-3 minutes per side.
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Transfer the fried egg rolls to paper towels to drain excess oil.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 65.9kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 1.4g7%
- Cholesterol 158.5mg53%
- Sodium 52.7mg3%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The filling can be prepared ahead of time and chilled for several hours before assembling and frying the rolls.
For a lighter version, bake the assembled rolls on a parchment-lined baking sheet at 400ðF (200ðC) for 15-20 minutes, flipping halfway, until golden and crisp.
To keep rolls warm, place them in a 250ðF (120ðC) oven for up to an hour. To reheat, place in a 450ðF (230ðC) oven for about 10 minutes.
Serve with soy sauce, hoisin sauce, or sweet chili sauce for dipping.
If using dry cooked soybeans, ensure they are well-pureed for a smooth texture in the filling.
Deep frying is an option, but pan-frying with a little oil yields a crispier texture with less oil absorption.
This recipe pairs well with cooked brown rice for a complete meal.
