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Quick Notes: This Veggie Eggroll recipe is adapted from one originally found on Dinner then Dessert. Great little food blog with a lot of delicious recipes. Essentially, it’s a classic spring roll filling inside an eggroll wrapper. I actually love spring rolls but have been unable to find the wrappers for them at my local store. You could absolutely use spring roll wrappers instead. This recipe made about 12 eggrolls. Plan ahead to allow cooling time between cooking the filling and wrapping the rolls. That’s honestly the biggest fuckin time suck in this recipe.
Ingredients
- 1 package eggroll wrappers (about 12)
- 8 cups cabbage, chopped
- 1 cup shredded carrots
- 8 oz can bamboo shoots, sliced as thin as you can get them
- 1 tablespoon sesame oil
- 2-3 tablespoons lite soy sauce
- pinch of white pepper
- 1 tablespoon cornstarch mixed into 1 tablespoon of water
- oil. The amount you need is going to depend a lot on what you're frying them in. I say plan on at least 3 1/2 cups.
Instructions
- In a large pan or wok, heat about 3 tablespoons of oil over medium-high heat.
- Once the oil has reached temperature, drop in your cabbage. We're going to cook this until it has wilted to about 1/2 the size we started with. We also want to make sure that we're cooking out most of the moisture, so keep an eye on how much you have left in the bottom of the pan. Spoon it out if necessary. This process should take about 7-8 minutes.Â
-  Toss the rest of the shit in there. Carrots, bamboo shoots, sesame oil, soy sauce, and pepper. Continue cooking that mix for about another 3-4 minutes.Â
- Remove it from the heat, and allow it to cool to room temperature. I actually remove it from the pan immediately, drop it in another bowl and toss it in the freezer, which still manages to suck about 20 minutes out of my day, so you wouldn't be faulted for doing this well ahead of time, but you also don't want it too cool or you might fry your wraps and have a cold filling. That's also just, a suckfest, so don't do that.Â
- Once the filling has cooled, wrap all your stuff. There is probably a visual on the wrapper package itself, but you essentially want to put in about 2 tablespoons of filling, fold up the bottom corner, fold in the side corners, and then roll it to the top. While you're rolling, use the cornstarch/water mixture to seal your roll. It's almost just like the seal on an envelope.Â
- In a large pot (or fryer, or whatever the hell you've got on hand) make sure you have enough oil to just about cover your eggrolls, and bring the temperature to 325. If your packaging says a different temp, that's cool too. Â
- Fry each eggroll until it is golden, remove, and lay on a paper towel to drain excess oil. Repeat until you've fried all the rolls.Â
These pair great with any of my stir fry recipes. Try it with Pork Udon Stir-fry!
