How To make Vegetarian Egg Rolls
1 pk Egg roll wrappers
Or 1 *recipe of cheese blintz pan
Sesame oil 1 c Celery, finely chopped
1 Onion, small, finely chopped
2 Garlic cloves, minced
1 c Cabbage, finely shredded
1 c Mushroom, finely chopped
1 Green pepper, finely chopped
1/2 c Water chestnuts, finely chop
1 c Sprouts, bean or seed, fresh
1/4 c Soybeans, dry cooked and
-pureed 3 tb Soy sauce
2 1/2 c Brown rice, cooked
These egg rolls make an excellent first course, or when eaten right with the cooked rice, a whole meal. Just be sure, if you eat them without rice, that you include rice in the meal to complement the soybeans. In a wok or frying pan saute the vegetables in sesame oil in the order given. After the onion has started sauteing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes. As soon as you add the bean sprouts to the pan, turn off the heat. Stir the pureed soybeans and soy sauce together. Then stir this mixture into the vegetables. The whole mixture may be chilled several hours, or used warm. To prepare the rolls: place about 1/4 cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste. Heat a large frying pan with oil in the bottom. Fry the rolls until they are crisp and brown, turning only once. You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil. Drain on paper bags or towels. Keep the rolls hot in a 250~ oven up to an hour. Or reheat them at 450~ for about 10 minutes. Serve 2 egg rolls with about 1 cup of cooked rice and any of the following: mustard, horseradish, soy sauce, sweet and sour sauce, or hot sauce.
How To make Vegetarian Egg Rolls's Videos
CRISPY CHICKEN AND VEGETABLE EGG ROLLS | Cooking With Carolyn
How to Make Crispy Chicken and Vegetable Egg Rolls Recipe
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Vegetarian Egg Roll in a Bowl
We took out the insides of an egg roll, and put them in a bowl! It's easy to make, vegetarian, vegan, gluten-free, keto-friendly, and is ready in just 30 minutes. This vegetarian egg roll in a bowl recipe is a flavorful, healthy one-pan meal that the whole family will love!
Recipe --
How to Make Vegetable Spring Rolls Recipe 春卷, CiCi Li
Spring rolls are popular traditional Chinese snacks. Back in the days, people eat spring rolls on the Li Chun Day, which is at the beginning of spring. In order to pray for good health, and they call it “bite the spring.” Later spring rolls gradually become an everyday snack. Today let’s learn to make Vegetable Spring Rolls. FOR THE FULL RECIPE CLICK HERE
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EGG ROLL RECIPE - HOW TO MAKE EGG ROLLS
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I HOPE YOU ENJOY MY MOM'S EGG ROLL RECIPE! IT'S THE BEST! I LOVE IT AND I KNOW YOU WILL TOO. ENJOY!
RECIPE YIELDS 45-50 EGG ROLLS:
1 1/2 LBS LEAN GROUND PORK
6 CUPS CHOPPED VERMICELLI BEAN THREAD NOODLE
2 CUPS CHOPPED ONIONS
6 CUPS THINLY SLICED CABBAGE
2 CUPS GRATED CARROTS
1-2 CUPS BEAN SPROUTS
1 CUP SPRING ONIONS
1/2 CUP OYSTER SAUCE
1/2 CUP THAI MUSHROOM OYSTER SAUCE
1 TBP BLACK PEPPER
1/2 OR 1 TSP SALT
1/2 TSP SUGAR (OPTIONAL)
3 EGGS (2 FOR MIXTURE AND 1 FOR SEALING THE EGG ROLLS)
1 TSP GRANULATED CHICKEN SOUP BASE MIX (OPTIONAL)
1-2 PACKAGES OF LITTLE CHEF SPRING ROLL PASTRY WRAPPER (OR ANY STORE BRAND EGG ROLL WRAPPER)
YOU WILL NEED ENOUGH VEGETABLE OIL TO DEEP FRY THE EGG ROLLS
DIPPING SAUCE:
SWEET CHILI SAUCE
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, we’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
Deep Fryer:
Sweet Chili Sauce:
Vermicelli Bean Thread Noodle:
Oyster Sauce:
Thai Oyster Sauce:
This eggroll recipe is sure to win over anyone!!!
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Watch Daddy Lau teach us how to make egg rolls. This popular Chinese takeout appetizer is wildly adaptable and can be easily made at home!
Mung Bean Vermicelli:
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???? RECIPE + INGREDIENTS????
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If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
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- Dark Soy Sauce (Handcrafted):
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Dianxi Xiaoge:
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The Chinese Cook Book (1917):
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
13:43 - Rolls staying pale?
14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -