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Chinese Vegetable Egg Rolls

chef.cristian's picture
Ingredients
  Reduced sodium soy sauce 2 Tablespoon
  Cornstarch 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Ground black pepper 1⁄3 Teaspoon
  Oriental sesame oil 1 Teaspoon
  Finely chopped celery 1 Cup (16 tbs)
  Finely chopped onions 1⁄3 Cup (4.8 tbs)
  Grated ginger root 1 Teaspoon
  Garlic 1 , minced
  Shredded chinese cabbage 1 Cup (16 tbs)
  Coarsely shredded carrots 1 Cup (16 tbs)
  Fresh spinach 1 Cup (16 tbs), chopped
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Egg roll wrappers 12
Directions

In a small bowl, stir together the soy sauce, cornstarch, mustard and pepper until the cornstarch is dissolved.
Set aside.
Spray a large skillet with no-stick spray, then add the oil.
Heat the skillet over medium-high heat.
Add the celery, onions, ginger and garlic.
Stir-fry for 2 minutes.
Then add the cabbage, carrots, spinach and mushrooms.
Stir-fry for 1 minute more.
Stir in the soy sauce mixture and cook for 1 to 2 minutes or until the sauce mixture thickens and adheres to the vegetables.
Remove from the heat.
To assemble the egg rolls, spoon 1/4 cup of the vegetable mixture onto the center of each egg roll wrapper.
Fold one corner of the wrapper over the vegetables, slightly tucking the corner under the filling.
Then fold the side corners over the top.
Lightly moisten the remaining corner with water.
Then roll the egg roll toward the remaining corner and press firmly to seal.
Spray a griddle with the no-stick spray.
(Or, wash and dry the large skillet, then spray it.) Heat the pan over medium-high heat.
Add the egg rolls and cook on all sides until lightly browned.
Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Snack
Method: 
Stir Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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