Wednesday, February 15, 2017

Vegetable Eggrolls

Chinese/Japanese food are one of my favorites.  Unfortunately, we don't have a decent place in our town, or anywhere close so if I have a craving, I've got to get busy in the kitchen!  Eggrolls have always been a favorite of mine.  Thankfully, I'm able to make these at home.  They're simple to make, freeze excellently, and much healthier than the deep fried (but delicious!) ones that restaurants serve.

You can easily double this recipe to make a larger batch.  Simply freeze uncooked eggrolls individually then, once frozen, place all of them into a large freezer bag.

Vegetable Eggrolls
Makes 12 Eggrolls


12 Eggroll wrappers
1/2 head of Napa Cabbage (approximately 3 cups), shredded
1 large carrot, julienned/shredded/diced
1 celery stalk, sliced thin
1 cup bean sprouts
4 scallions, sliced thin
1/2-1 tsp fresh ginger, grated
1 large garlic clove, grated or minced
3 tbsp Liquid Aminos or soy sauce
Olive oil


1.  Combine all of the ingredients, except the eggroll wrappers and olive oil, into a large bowl and combine well.  Cover with plastic wrap and refrigerate for at least 30 minutes; up to 3 hours.

2.  Once the filling has time to meld together, remove it from the fridge and begin assembling the eggrolls.  Place an eggroll wrapper on a flat surface with a corner pointing towards you.  Dip your fingertip into water and run your wet finger around the edge of the wrapper - this will help keep the eggroll "glued" together.  Place about 2 tablespoons of filling (make sure you drain any excess liquid) 1/3 of the way up from the bottom.  Bring up the bottom corner, tucking in the filling, and roll twice.  Fold in the sides and roll the rest of the way.  

3.  Place the eggrolls on a baking sheet (you can freeze them to use later at this point).  Brush the top of each eggroll with olive oil and bake at 400 degrees for 20-30 minutes, until they begin to turn golden brown.

4. Serve with your favorite dipping sauce(s) and enjoy!

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