These egg rolls are SO FREAKING delicious! I am a self proclaimed food snob and have been SO disappointed with take out egg rolls. Of course there are some good ones out there, but making them at home is super easy with the added benefit of your being able to control the quality of ingredients. And, they are YUMOLA every time! Please try these.
You will need:
12 egg roll wrappers (I use vegan wrappers)
Oil for frying the egg rolls (peanut oil is preferred, but can use vegetable oil)
2 tablespoons of sesame oil
1 tablespoon of ginger, finely chopped
3 cloves of garlic, minced
1 cup of carrot, shredded
3 cups of cabbage shredded (I use packaged slaw mix)
5 scallions, chopped (tops and bottoms)
8 oz package of your favorite mushrooms (can also use ground pork, chicken or shrimp)
1/2 teaspoon of crushed red pepper flakes
2 – 3 tablespoons of coconut aminos (can use soy sauce)
1 teaspoon of sugar
1/2 teaspoon of salt and freshly ground pepper
Heat a sauce pan over medium heat. Add the sesame oil and mushrooms and cook for 3 minutes. Add all of your other vegetables to the pan as well as the salt and pepper. Cook for 5 minutes or until the vegetables are at your desired tenderness. Add the soy sauce and sugar and cook for an additional minute. Taste to see if you need to add more seasoning. Transfer the mixture to a bowl and set aside to cool for 5 to 10 minutes.
To assemble the egg rolls, place a wrapper diagonally on a flat surface. Put about 2 tablespoons of the vegetable mixture in the center of the wrapper. Follow the instructions on the wrapper packaging to fold, but basically you are going to fold each side in first. Then, grab the bottom of the wrapper and fold it over the filling; tightly rolling until you’ve reached the top. Seal by wetting with a little water and place the egg roll on a plate with the seam facing down. Repeat until all of the filling has been used.
To cook, heat a heavy frying pan (I use cast iron) and add enough oil to come a little over half way up the pan. When the oil is hot, carefully place the egg rolls into the pan and cook for 2 minutes per side, or until brown. Be careful not to crowd the pan. Transfer them to a paper towel lined plate to drain. Enjoy!
#yumola