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Takeout-Style Veggie Egg Rolls

by Claire Nolan and Marissa Buie featured in Quicker Than Delivery Egg Rolls

Inspired by youtube.com

Ingredients

for 12 servings

  • 3.5 oz
    glass noodle, 1 package (100 g)
  • hot water, for soaking
  • 2 cups
    shredded cabbage (200 g)
  • 1 cup
    shredded carrot (110 g)
  • ½ cup
    scallions, chopped (50 g)
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    garlic powder
  • ½ teaspoon
    salt
  • 1 teaspoon
    black pepper
  • 3 tablespoons
    soy sauce
  • 1 tablespoon
    sesame oil
  • 12 wheat egg roll wrappers
  • 1 tablespoon
    water, for sealing
  • vegetable oil, for frying

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Preparation

  1. Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
  2. In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
  3. Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
  4. Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
  5. Enjoy!
 

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