Vegetable Egg Roll

7
Ludi Hughes

By
@ludihughes

You can't go wrong with all the vegetables inside the egg rolls. This is a homemade egg rolls and all the ingredients are all nutritious. My egg roll is not the kind of egg rolls you can buy that only one ingredient is included, meaning only cabbage inside. Making egg roll is a passion for me, it needs patience because it takes time to cut all the ingredients. I don't use machine. I cut each one of them with pride. Once you taste my egg roll, you will be craving for more. Just try it.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
25
Prep:
2 Hr
Cook:
1 Hr
Method:
Deep Fry

Ingredients

  • 1 Tbsp
    crushed garlic
  • 1 c
    chopped onions
  • 1 c
    diced potatoes
  • 1 c
    thinly sliced carrots
  • 1 c
    diced sweet potatoes
  • 1 c
    thinly sliced green beans
  • 1 c
    beans sprouts
  • 1 c
    thinly sliced cabbage
  • 1 c
    diced celery
  • 1 c
    cut scallions
  • 1 c
    chopped cilantro
  • 1 lb
    ground meat
  • 1 pkg
    egg roll wrapper

How to Make Vegetable Egg Roll

Step-by-Step

  1. In a deep pan or wok, brown garlic and onions, then add the ground meat until brown. Sauté and add soy sauce, pepper and salt until the meat is cooked. Add diced potatoes, sweet potatoes, sliced carrots, scallions, diced celery and string beans. Cook for 3 minutes and add the cabbage and bean sprouts and cook for two minutes then turn off the fire. Mix the ingredients very well. Do not over cook the vegetables because you will still have to deep fry after wrapping all the egg rolls. Let it cool.
  2. Wrapping the egg rolls: Take the egg roll wrappers out of the plastic and cover with wet paper towel so that it will remain soft. Beat one egg to seal the wrapper. In a plate, lay down one wrapper. Take I2 tablespoons of the vegetable mix on the wrapper position in a diagonal shape. From the bottom of the wrapper roll it up, then fold the two sides, roll it to the top then seal the wrapper by putting eggs on the tip of the wrapper. Now it is ready to deep fry the egg rolls. If you have many egg rolls left because I know this one batch can make you 50 to 75 egg rolls, get a freezer storage plastic and line it up around 10 egg rolls and seal it. Then freeze it until you feel like eating egg rolls again. Take it out and cook it right away in a very hot oil. You don't have to un-frozen the egg rolls. You can just deep-fry it right away.
  3. How to deep fry: In a hot sauce pan or deep frying pan, put oil until it is really hot. Then cook egg rolls until brown. Take it out and in a deep big bowl, line up the paper towels and just let the oil flow down into paper towels.
  4. Ready to serve. Egg rolls goes with vinegar. In a small bowl, put vinegar, crushed garlic, crushed pepper, sea salt and you can put a little pepper. Bite the top of the egg roll and pour over the vinegar on the whole and now you're gonna eat for more. Alternative to vinegar mix is the sweet sauce. I prefer vinegar.

Printable Recipe Card

About Vegetable Egg Roll

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Asian



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