Family Favorite Veggie Rolls
Preparation Time: 25 min
Cooking Time: 30 min
Serves 50
INGREDIENTS
- 2 cloves garlic, finely minced
- 2 tsp. fresh ginger, grated
- 1 stalk green onion, finely chopped
- 8 fresh shiitake mushroom caps, julienned
- ½ small Napa cabbage (about 3 cups), shredded
- 2 medium carrots, julienned
- 8 oz. can Reese Fancy Sliced Bamboo Shoots, drained and julienned
- 2 handfuls of fresh bean sprouts
- 1 tbsp. brown sugar
- ½ tsp. red pepper flakes
- 1 tsp. lime juice
- 1 tbsp. low sodium soy sauce
- 1 tsp. dark sesame oil
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 50 spring roll wrappers, defrosted
- Vegetable oil, for frying (enough to cover a frying pan with 1–2 inches of oil)
- Reese Plum Duck Sauce to serve
DESCRIPTION
These tasty egg rolls will become your family’s new favorite Chinese dish! Skip the takeout and make these delicious healthy egg rolls at home.
DIRECTIONS
Filling:
1. In a large pan or wok, heat 1 tbsp. of vegetable oil on medium high heat.
2. Add garlic, ginger, and green onion, stirring frequently.
3. Add mushrooms, cabbage, carrots, and bamboo shoots.
4. Let vegetables cook on high for 2–3 minutes. Add in bean sprouts.
5. In a bowl, combine the brown sugar, red pepper flakes, lime juice, soy sauce, and sesame oil.
6. Add mixture in bowl to the vegetables in the pan. Cook for 1 minute.
7. Spread the filling out onto a large baking sheet.
Coating:
1. In a small bowl, whisk together the cornstarch and ¼ cup of cold water until well incorporated.
Egg Rolls:
1. Place spring roll wrapper on a flat surface.
2. In the corner of the wrapper, add 1 tbsp. of the vegetable mixture.
3. From the corner, roll wrapper tightly around the mixture so it covers the vegetables.
4. Take the additional two corners and push them towards the middle of the wrapper while continuously rolling up.
5. Take the cornstarch mixture and brush top edge, tightly wrap the rest of the egg roll and seal all edges and seams with cornstarch mixture. Place seam side down. Cover with plastic wrap.
Frying Egg Rolls:
1. In a large wok or saucepan, add about 1 – 2 inches of vegetable oil on high heat.
2. Place egg rolls into the oil, cook for 2–3 minutes, flip over a few times, or until the spring roll wrappers are golden brown.
3. Place on a cooling rack to drain.
4. Serve hot with Reese Plum Duck Sauce.
1. In a large pan or wok, heat 1 tbsp. of vegetable oil on medium high heat.
2. Add garlic, ginger, and green onion, stirring frequently.
3. Add mushrooms, cabbage, carrots, and bamboo shoots.
4. Let vegetables cook on high for 2–3 minutes. Add in bean sprouts.
5. In a bowl, combine the brown sugar, red pepper flakes, lime juice, soy sauce, and sesame oil.
6. Add mixture in bowl to the vegetables in the pan. Cook for 1 minute.
7. Spread the filling out onto a large baking sheet.
Coating:
1. In a small bowl, whisk together the cornstarch and ¼ cup of cold water until well incorporated.
Egg Rolls:
1. Place spring roll wrapper on a flat surface.
2. In the corner of the wrapper, add 1 tbsp. of the vegetable mixture.
3. From the corner, roll wrapper tightly around the mixture so it covers the vegetables.
4. Take the additional two corners and push them towards the middle of the wrapper while continuously rolling up.
5. Take the cornstarch mixture and brush top edge, tightly wrap the rest of the egg roll and seal all edges and seams with cornstarch mixture. Place seam side down. Cover with plastic wrap.
Frying Egg Rolls:
1. In a large wok or saucepan, add about 1 – 2 inches of vegetable oil on high heat.
2. Place egg rolls into the oil, cook for 2–3 minutes, flip over a few times, or until the spring roll wrappers are golden brown.
3. Place on a cooling rack to drain.
4. Serve hot with Reese Plum Duck Sauce.