May 022012
 

The last time I posted about egg rolls was over 2 years ago, when I made Hungry Girl’s Sassy Veggie Egg Rolls.  I’ve surely indulged in plenty of egg rolls since then, including some from the Chinese takeout place down the street.  But, I have been meaning to make these Vegetable Egg Rolls from Budget Bytes for ages.  The recipe promises that you can bake the egg rolls right away, or freeze them to bake later.

If you don’t have garlic ginger paste, feel free to substitute freshly minced garlic and ginger.  I found a jar of garlic ginger paste at an ethnic grocery store a while back, and it’s come in handy quite a few times.  I took one other shortcut and bought pre shredded carrots but as someone pointed out, a food processor could do all the dicing and shredding very easily.  After that, you just spend some time at the stove cooking the mixture.  If you’re intimidated by working with the egg roll wrappers, check out Budget Byte’s post with step by step instructions.  She also has some suggestions for turning the egg rolls in the oven to make sure they brown evenly but I threw caution to the wind and mine turned out fine.

I baked about half the egg rolls right away, and froze the other half in small batches to bake later.  Of course, I tried the filling before I made the rolls, so I knew I was going to like them a lot!  The rolls are crispy but not hard to chew, and the filling is quite tasty.  I can’t wait to bake some of the frozen ones to see how they turn out.

 

 

 

Vegetable Egg Rolls

1 T oil
1 T garlic ginger paste
1 bunch scallions, white and light green parts only, sliced
1 (8 oz.) package mushrooms, diced
1 (8 oz.) package shredded carrot
1 small head cabbage, shredded
2 t cornstarch
1/4 c. soy sauce
20 egg roll wrappers

Heat oil in a large frying pan.  Add garlic ginger paste and scallions.  Cook for 1-2 minutes.  Add mushrooms, and cook for 5 minutes.  Add carrots and cabbage.  Cook until mixture is fairly soft, about 20-30 minutes.

In a small bowl, whisk cornstarch into soy sauce.  Pour into frying pan and stir well.  Remove pan from heat and allow filling to cool.

Place about 2-3 T of mixture in each wrapper, and roll.  Seal the edges with water.  Place on a cookie sheet coated with cooking spray.  Bake at 400F for 10-12 minutes, until lightly brown.

-Lightly adapted from Budget Bytes

 

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  One Response to “Vegetable Egg Rolls”

  1. These look super yummy!

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