Master these super tasty Vegetable Egg Rolls in just a few minutes!
Serve: 12 egg rolls
Prep time: 1 hour and 20 minutes
Cook time: 15 minutes
For the sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
Pinch of white pepper
For the filling:
2 tablespoons extra light olive oil
1 cup carrot, julienned
2 cups cabbage, thinly sliced
1 cup snow peas, thinly sliced
3 fresh shiitake mushrooms, thinly sliced
1 cup bunashimeji mushrooms, halved
2 garlic cloves, minced
1 (4-ounce) bundle dried glass noodles
For the egg rolls:
24 egg roll wrappers
1 egg, beaten, for sealing wrappers
4 cups extra light olive oil, for frying
- In a bowl, transfer in the dried glass noodles, pour in water and soak for 10 minutes. Drain. Cut it into 1 ½-inch pieces.
- In a separate small bowl, combine the soy sauce, oyster sauce, hoisin sauce, and white pepper. Mix well and set aside. (If you are vegetarian, you could don’t have to use the oyster sauce and hoisin sauce. Just add a little more soy sauce.)
Cook the filling:
- In a wok, over high heat, add the extra light olive oil, carrot, cabbage, and snow peas. Stir-fry until softened, about 1 minute. Then add shiitake mushrooms, bunashimeji mushrooms, and garlic. Stir-fry again for about 1 minute. Add the glass noodles and sauce. Mix well and cook for another 30 seconds.
- Transfer the filling to a plate and let cool for about 20 minutes before assembling egg rolls.
Assemble the egg rolls:
- Lay an egg roll wrapper flat on a working surface with a corner pointing toward you, so that it looks like a diamond. Place 1 1/2 tablespoons of filling about 1 inch above the bottom corner of the wrapper.
- Fold the bottom corner up and over the filling, then tightly roll it up halfway. Fold the left corner toward the center, followed by the right corner; at this point, it should look like an open envelope. Continue rolling up until only the top triangle of the wrapper is left. Brush beaten egg over the top of the wrapper, then roll it up all the way, pressing tightly to seal. Immediately transfer to a plate and cover with plastic wrap to prevent it from drying out.
- Repeat with the remaining wrappers and filling.
Fry the egg rolls:
- In a large pot over high heat, heat 4 cups of extra light olive oil to 325 °F (163 °C) (Tip: To test if the oil is ready, throw a tiny piece of egg roll wrapper into the pot. If it immediately rises and the oil bubbles all around it, then the oil is ready.)
- Add a few egg rolls at a time, being careful not to crowd the pot. Deep fry over high heat, turning frequently so that they brown evenly, until golden brown, about 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with the rest of the egg rolls.
- After frying, if the oil is not cloudy and dark, it can be reused in the future. Let the oil cool to room temperature, then pour it into a glass jar through a coffee filter or piece of cheesecloth. Store in a cool and dry place.
- If the oil is not reusable, throw it away properly. Let it cool to room temperature, then pour it into a non-breakable container with a lid. Tightly seal the container and toss it into the trash. Never pour the used oil down the drain, as it can clog your sink.