Vegetable Egg Rolls (素春卷)
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5.0
3 reviews
Excellent
Vegetable Egg Rolls (素春卷)
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These vegetable egg rolls combine the pleasant crunch of the fried shell with the freshness of the garden. A savory, sweet, sour dipping sauce takes them up a notch and makes for an appetizer that’s just fun to eat, and perfect for hosting and other celebrations. {Vegetarian}
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Ingredients
Egg rolls
- 2 tablespoons dried wood ear mushrooms (*Footnote 1)
- 1/2 bundle (1.8 oz / 50 g) mung bean vermicelli (*Footnote 2)
- 2 tablespoons peanut oil
- 4 cups cabbage , shredded
- 1 cup carrot , shredded
- 4 scallions , sliced
- 1 thumb ginger , minced
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
- 1 pack spring roll wrappers , thawed if using frozen
- vegetable oil (for frying)
Dipping Sauce
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoon Chinkiang vinegar
- 1/2 teaspoon soy sauce
- 2 teaspoons sugar
- 2 tablespoons water
Instructions
Prepare the filling
- Add the wood ear mushrooms into a small bowl and add hot water to cover. Let rehydrate for 15 minutes or until fully softened. Drain and slice the mushrooms into thin pieces. It should be around 1/2 cup once sliced.
- Cook or soak the vermicelli according to package directions. Once done, drain and cut into 1” (2.5 cm) pieces.
- Add the peanut oil in a large frying pan and heat over medium high heat until hot. Add the ginger and scallion. Stir a few times to release fragrance.
- Add the rehydrated wood ear mushrooms, cabbage and carrot. Cook and stir until it just starts to soften.
- Sprinkle it with salt, sugar and white pepper. Mix well. Transfer everything to a big bowl.
- Add the rehydrated vermicelli and the sesame oil. Mix well.
Mix the dipping sauce
- Mix the dipping sauce in a small bowl and set aside.
Assemble the egg rolls
- Place the spring roll wrappers onto a cutting board. Cover with damp paper towels to prevent them from drying out. Place a small bowl of water nearby.
- Work on the spring rolls one at a time: gently peel a spring roll wrapper from the stack and place it on the working surface, a pointed end facing you. Add 2 tablespoons of filling onto the lower third of the wrapper. Fold the lower part of the wrapper upward to cover the filling. Tuck and roll the filling tightly upward until half way through. Fold the both sides in to secure the filling inside like an envelope. Keep rolling the filling tightly upward until it forms a roll. Rub some water onto the top point of the wrap. Gently fold and push to seal the roll. Place the roll onto a tray, seam side down. Continue working on the rest of the rolls in the same way.
- When you finish assembling half of the rolls, cover them with plastic wrap to prevent them from drying out. Continue to work on the rest of the rolls.
Cook the egg rolls
- Add enough oil into a deep pan for frying. Heat over medium high heat until the oil reaches 350°F (170°C). Place a cooling rack over a baking tray and set it near the stove.
- Fry spring rolls in small batches without crowding the pan too much. Fry until the bottom side turns pale golden. Flip and continue to fry, until both sides are golden. Turn to medium heat if the rolls turn golden too fast. Transfer the rolls to the strainer to drain and render the extra oil. When the next batch of rolls is cooked, move the ones from the strainer to a plate. Continue cooking the rest of the rolls.
- Serve hot as an appetizer with dipping sauce. If you prefer a spicier taste, you can also add your favorite hot sauce.
Notes
- Wood ear mushrooms add a nice texture to the dish. You can use 1 heaping cup of sliced white mushrooms to replace the wood ear mushrooms.
- Vermicelli noodles add texture to the egg rolls but you should not use too much. Once soaked, you can mix half of the vermicelli in and taste the filling to see if you like the texture. Maybe you don’t need to use the full amount.
Nutrition Information
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Serving
1serving
Calories
227kcal
(11%)
Carbohydrates
27.7g
(9%)
Protein
4.7g
(9%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
350mg
(15%)
Potassium
304mg
(9%)
Fiber
5.3g
(21%)
Sugar
4.5g
(9%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4to 6 (make 18 rolls)
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 227kcal | 11% |
| Carbohydrates | 27.7g | 9% |
| Protein | 4.7g | 9% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 350mg | 15% |
| Potassium | 304mg | 6% |
| Fiber | 5.3g | 21% |
| Sugar | 4.5g | 9% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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