Kimchi & Cornbread

Vegetarian Chinese Egg Roll

Chinese Inspired, Vegetarian | February 11, 2016 | By

I love these egg rolls. They are quick to put together and you can make a whole bunch and keep them in the freezer until you want them.

Vegetarian Chinese Egg Roll
Yields 25
A crunchy vegetarian egg roll.
Write a review
  1. 1 pack (25 count) Spring Roll Wrappers (I like Spring Home brand)
  2. 1 medium head of napa cabbage or white cabbage
  3. 2 medium carrots shredded
  4. Pinch of salt
  5. egg or cornstarch for "glue"
  1. Chop napa cabbage finely. Saute carrots and cabbage, salt for taste. Place cabbage mixture on baking sheet with a kitchen towel at one end to allow moisture to flow to lower end.
  2. Place a tables poon of mixture onto one egg roll wrapper and roll pinching in sides. Continue rolling until you reach the end and seal it with cornstarch slurry or egg wash.
  3. Fry egg rolls in vegetable oil until light golden brown. Serve with dipping sauce of our choice.
Kimchi & Cornbread


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>