Re: vegetarian egg roll recipe?
Emeril's Vegetarian Egg Rolls
2 tablespoons sesame oil (Used olive oil for both of these)
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying ( i used olive oil)
1/4 cup dry mustard
1/4 cup water
Cilantro leaves, garnish (i didnt use these)
In a skillet over medium-high heat, heat the sesame and canola oil.
Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce
comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the
filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over
filling, tucking in the ends after the first roll.
Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry
the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper
towels. Season with Essence.
To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry
mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.