Crazy good vegetable egg rolls

• Produce

  • 4 cups Cabbage
  • 2 cups Carrots
  • 5 Garlic cloves
  • 4 cups Mushrooms

• Condiments

  • 4 tbsp Sriracha

• Baking & Spices

  • 1/2 tsp Salt
  • 2 tbsp White sugar

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 1 qt Vegetable oil

• Bread & Baked Goods

  • 12 Egg roll wrappers

Found on savorytooth.com

Description

Directions

• Add mushrooms, carrots, cabbage, and salt to a large pan over medium heat. Cook until the carrots soften, at least 10 minutes, stirring occasionally.
• Drain the pans vegetables and transfer to a large bowl. Add minced garlic and mix well. This will be the egg roll filling.
• Lay out the egg roll wrappers with their corners facing you and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping it onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush along its four edges with water. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
• Add vegetable oil to a large pot until the oil is about 1 inch deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel to drain.
• Combine sauce ingredients in a small bowl. Mix well. Serve with egg rolls.

Nutrition