Vegetable Egg Rolls
Vegetable Egg Rolls are a welcome change over the usual egg rolls at your local Chinese takeout. These veggie egg rolls are the perfect appetizer for vegetarians and meat-eaters alike.
Ingredients
- 6 dried shiitake mushrooms ((35g by weight; soaked and sliced))
- 1 package mung bean glass noodles ((50g dry; about 2 cups when rehydrated))
- 2 tablespoons peanut oil ((or vegetable oil, plus more for frying))
- 3 cloves garlic ((minced))
- 2 cups carrot ((140g, shredded))
- 1 red bell pepper ((140g, finely julienned))
- 7 cups savoy cabbage ((425g, shredded))
- 7 cups Taiwanese flat cabbage or regular green cabbage ((425g, shredded))
- 2 tablespoons Shaoxing wine
- 2 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon five spice powder ((optional))
- 1 cup scallions ((55g, chopped))
- 1 package egg roll wrappers ((about 20-24 pieces))
- 1 egg ((beaten))
Directions
- 1
Place your dried Shiitake mushrooms in a bowl of hot water. Cover and soak for 1 hour or until fully hydrated.
- 2
Soak the mung bean noodles in lukewarm water for 10 minutes until rehydrated. Use Kitchen shears to cut the noodles into 1 to 1½-inch lengths.
- 3
Heat your wok over medium-high heat. Add 2 tablespoons peanut oil to the wok, and add the minced garlic and Shiitake mushrooms. Stir-fry for 15 seconds. Next, add the carrot and the red bell peppers. Stir-fry for another 15 seconds.
- 4
Place one egg roll wrapper flat with a corner toward you, so it looks like a diamond shape.
- 5
In a small pot, heat your frying oil to 325 degrees F/160 degrees C. You don't need too much––just enough to submerge the egg rolls. Whatever size pot you’re using, make sure you only fill it halfway, so oil does not overflow when you are frying. Hot oil near open flames can be extremely dangerous and flare up!
- 6
Preheat oven to 425 degrees F/220 degrees C. Place the egg rolls on a baking sheet coated with oil or non-stick aluminum foil.