If Egg Rolls are on the menu, you can be sure that I’m going to get them. I’ll even buy them at Jack in the Box or 7 eleven, because I like them that much. And, if you want to take it step further, dip the Egg Rolls in a Chinese Frying batter, just like the batter that’s on Sweet and sour Pork or Chicken, and then fry it. Mm-mm; that’s good sheet! But for this recipe, let’s just focus on the basics, and keep it simple.
Vegetable Egg Rolls consist mostly of one simple ingredient. Any guess’s? That’s right, vegetables! Which means you can put practically any vegetable you want inside these, and as long as you follow a few basic rules, they’re going to turn out great! First, you have to season your veggies with a light saute. I say light because you don’t want to over cook your ingredients before you fry them, thus cooking them a second time and creating a soggy flavorless mess. That being said, 1 minute of pan time is all you need to lightly salt and pepper, maybe a pinch of sugar for sweetener and your favorite sauce. In this case I use Tempura Dipping sauce, and I talk about it HERE! As for the rest of my recipe, I just use a coleslaw premix I bought in the produce with the addition of Bean Sprouts. Egg Roll Wrappers can usually be found there too.
Egg Roll Ingredients:
For 8 Egg Rolls I use
Egg Roll Wrappers
1/2 bag of Coleslaw Premix (about 8oz)
1/2 cup Bean Sprouts
2 tbsp Tempura Dipping Sauce (Teriyaki is a half decent substitute)
1 tsp Sugar
Salt and Pepper to taste