How to make vegan egg roll
To make vegan egg rolls, you will need the following ingredients:
- Egg roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup chopped mushrooms
- 1 cup chopped bell peppers
- 1 cup bean sprouts
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
Here's the step-by-step process to make vegan egg rolls:
1. In a large skillet, heat the sesame oil over medium heat.
2. Add the garlic and sauté until fragrant.
3. Add the carrots, cabbage, mushrooms, bell peppers, and bean sprouts to the skillet. Cook for about 5 minutes until the vegetables are slightly softened.
4. Stir in the soy sauce, hoisin sauce, salt, and pepper. Cook for an additional 2-3 minutes until the vegetables are coated and cooked through. Remove from heat and let the filling cool.
5. Take one egg roll wrapper and place it on a clean surface or cutting board. Spoon a portion of the vegetable filling onto the wrapper in a rectangular shape, leaving about an inch of space from the edges.
6. Fold the sides of the wrapper over the filling, then fold the bottom edge up and roll tightly towards the top edge, sealing the wrapper with a small amount of water. Repeat the process with the remaining wrappers and filling.
7. Heat vegetable oil in a large, deep skillet or pot over medium heat. Carefully place the egg rolls into the hot oil, seam side down, and fry until golden brown on all sides. This should take about 2-3 minutes per side.
8. Use a slotted spoon or tongs to remove the egg rolls from the oil and transfer them to a paper towel-lined plate to drain excess oil.
9. Serve the vegan egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce mixed with sriracha.
Enjoy your homemade vegan egg rolls!
To make vegan egg rolls, follow these steps:
1. Gather the ingredients:
- Egg roll wrappers
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1 cup of bean sprouts
- 1 cup of chopped mushrooms
- 1/2 cup of chopped onions
- 3 cloves of minced garlic
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for sealing the egg rolls)
- Oil for frying
2. Heat a tablespoon of oil in a large skillet or wok over medium heat.
3. Add the onions and garlic to the pan and sauté until they become translucent.
4. Add the mushrooms, cabbage, carrots, and bean sprouts to the pan. Cook for about 5-7 minutes until the vegetables are slightly softened.
5. In a small bowl, mix together the soy sauce and sesame oil. Pour this mixture over the vegetables and stir well to combine. Cook for an additional 2-3 minutes.
6. Remove the skillet from heat and let the vegetable mixture cool down.
7. Lay an egg roll wrapper on a clean, dry surface. Spoon around 2-3 tablespoons of the vegetable mixture onto the center of the wrapper.
8. Fold in the sides of the wrapper and then roll it up tightly, making sure to seal the edges with a little bit of the cornstarch-water mixture.
9. Repeat this process with the remaining wrappers and filling.
10. Heat about 2 inches of oil in a deep skillet or fryer to 350°F (175°C).
11. Carefully place the egg rolls in the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown.
12. Remove the egg rolls from the oil and drain on a paper towel to remove excess oil.
13. Serve the vegan egg rolls with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Enjoy your delicious homemade vegan egg rolls!
To make vegan egg rolls, you will need the following ingredients:
- Egg roll wrappers (usually found in the refrigerated section)
- Fresh vegetables of your choice (such as cabbage, carrots, mushrooms, bell peppers, etc.)
- Seasonings and sauces (such as soy sauce, sesame oil, garlic, ginger, etc.)
- Cooking oil for frying
Here is a step-by-step guide on how to make vegan egg rolls:
1. Prepare the filling:
- Shred or finely chop your choice of fresh vegetables. You can use a combination of cabbage, carrots, mushrooms, bell peppers, or any other vegetable you like.
- You can also add additional ingredients like chopped onion, minced garlic, and minced ginger to enhance the flavors.
- Sauté the vegetables and other ingredients in a pan over medium heat until they soften. Season with a splash of soy sauce and a drizzle of sesame oil for flavor.
2. Assemble the egg rolls:
- Lay an egg roll wrapper on a clean surface, with one corner facing you (like a diamond shape).
- Place a spoonful of the vegetable filling near the corner closest to you.
- Fold the bottom corner over the filling, tucking it in tightly.
- Fold the left and right corners inward, creating a sort of envelope shape.
- Roll the egg roll away from you, securing it with a little water on the top corner. The water will act as a glue to seal the egg roll.
3. Fry the egg rolls:
- Heat oil in a deep saucepan or wok. You can use vegetable oil or any oil suitable for frying.
- When the oil is hot (around 350°F/175°C), carefully place a few egg rolls into the oil. Avoid overcrowding the pan.
- Fry the egg rolls until they turn golden brown and crispy. This usually takes about 3-4 minutes per side.
- Use a slotted spoon or tongs to remove the cooked egg rolls from the oil and place them on a paper towel to absorb any excess oil.
4. Serve and enjoy:
- Serve the vegan egg rolls with your favorite dipping sauce, such as sweet chili sauce or soy sauce mixed with a squeeze of lime juice.
- Garnish with sliced green onions, sesame seeds, or cilantro for extra flavor.
And there you have it! Delicious vegan egg rolls that you can enjoy as an appetizer or side dish.