Tired of takeout? Craving something crispy, flavorful, and satisfying, but want to keep it plant-based? Then look no further! This vegan egg roll recipe is your answer. It's surprisingly easy to make, healthier than takeout, and bursting with delicious homemade goodness. Get ready to impress yourself and your family with these crispy, flavorful delights! This recipe is perfect for a quick weeknight dinner or a fun weekend project. Whether you're a seasoned cook or just starting your culinary journey, this recipe is approachable and delicious.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup finely shredded carrots
- 1 cup finely shredded cabbage
- 1/2 cup finely chopped shiitake mushrooms (or other mushrooms)
- 1/2 cup cooked brown rice
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped scallions
For the Egg Rolls:
- 1 package (about 10-12) egg roll wrappers
- Vegetable oil, for frying
Instructions:
Step 1: Prepare the Filling
Heat olive oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add Vegetables
Add the carrots, cabbage, and mushrooms to the skillet. Cook until slightly tender-crisp, about 5-7 minutes.
Step 3: Create the Flavorful Mixture
Stir in the cooked rice, soy sauce, rice vinegar, sesame oil, cornstarch, ginger, and red pepper flakes (if using). Cook for 2-3 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the scallions.
Step 4: Assemble the Egg Rolls
Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling in the center of the wrapper.
Step 5: Fold and Seal
Fold the bottom corner over the filling, then fold in the side corners. Brush the top corner with a little water to help it seal, and tightly roll up the egg roll. Repeat with the remaining wrappers and filling.
Step 6: Fry to Perfection
Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Carefully place several egg rolls in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy.
Step 7: Drain and Serve
Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce, such as sweet chili sauce or a peanut sauce.
Cooking Tips & Variations:
- For crispier egg rolls, you can double fry them. Fry them once, let them cool slightly, then fry again for a minute or two for extra crispiness.
- Feel free to add other vegetables to the filling, such as bell peppers, snow peas, or bean sprouts.
- If you prefer a less spicy filling, omit the red pepper flakes.
- You can bake the egg rolls instead of frying them. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won't be as crispy as fried egg rolls, but they'll still be delicious.
Nutritional Information (per egg roll, approximate):
Calories: Approximately 200-250 Fat: 10-15g Protein: 5-7g Carbohydrates: 25-30g
Enjoy your delicious and healthy homemade vegan egg rolls! They're a fantastic healthy meal option, perfect for a quick and easy weeknight dinner. These easy recipes are a great addition to any meal plan, providing a delicious and satisfying dish that is sure to become a family favorite. This healthy food recipe is perfect for anyone looking for delicious dishes and best recipes.