Here's how Vegetarian egg rolls can assist you in weight reduction
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Before you jump to Vegetarian egg rolls recipe, you may want to read this short interesting healthy tips about In This Article We Are Going To Be Checking Out The Lots Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to vegetarian egg rolls recipe. To cook vegetarian egg rolls you need 17 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to prepare Vegetarian egg rolls:
- Use filling
- Take 1 the wonton wrapper receipe on my profile
- Get 1 tbsp oil fir frying
- Get 1 cup oil for frying
- Prepare 1/4 cup white wine
- You need 3 clove garlic
- Get 1 red or green chili, minced (omit for mild egg rolls)
- Provide 6 fresh shiitake mushrooms, finely sliced and chopped
- You need 1 cup Chinese cabbage OR regular "white" cabbage, sliced or shredded into thin matchstick-length pieces
- Provide 3 spring (green) onions, sliced lengthwise into matchstick-length pieces
- Get 2 eggs (vegans can omit the egg, or substitute 1/4 cup soft tofu)
- Prepare 3 cup fresh bean sprouts
- Get STIR-FRY SAUCE
- Prepare 2 tbsp fish sauce OR vegetarian fish sauce (available at Vietnamese food stores), or substitute soy sauce
- Use 1 tbsp soy sauce
- Prepare 1 tbsp lime juice
- Provide 1 tsp sugar
Instructions to make Vegetarian egg rolls:
- Mix all "stir-fry sauce" ingredients together in a cup. Set aside.
- Place a wok or large frying pan over medium-high heat. Swirl 1 Tbsp. oil around the pan, then add garlic and chili. Stir-fry 30 seconds to release the fragrance.
- Add the mushrooms plus 1 Tbsp. wine or cooking wine. Stir-fry 1-2 minutes until mushrooms have softened. Add more wine whenever wok/pan becomes dry.
- Add the cabbage and spring onions, continuing to stir-fry in the same way for another 1-2 minutes, or until cabbage has softened slightly.
- Push ingredients to the side of your wok or frying pan. Break the egg(s) into the space you have made, then quickly stir (like making scrambled eggs). When most of the egg is cooked, mix it up with the other ingredients. Vegans can also add the tofu now.
- Add the bean sprouts and stir-fry sauce. Stir-fry briefly - about 1 minute, allowing the bean sprouts to stay crisp.
- Remove from heat and do a taste-test. If not salty enough, add some more fish sauce (or salt for vegans) to adjust the flavor.
- Place filling into wonton dough and roll shut. Use small amount of water to seal. Dried is better.
- Continue rolling in this way until all the filling has been used up. As you work, place finished rolls on a plate and cover with a damp cloth to keep them from drying out.
- Place 1 cup (or more) oil in a small frying pan over high heat. Oil should be about 1 inch deep. When oil starts to form thin moving lines across the bottom of the pan, turn down heat slightly.
- Dip a corner of one egg roll into the oil. If it begins to sizzle/bubble and cook, the oil is ready. If nothing happens, allow oil to heat up a little longer.
- When oil is ready, carefully slide egg rolls in, or place them in oil with tongs. Allow to cook 1 minute (or until golden brown) then use tongs to turn and cook the other side.
- Place cooked egg rolls on a clean cloth or paper towel to drain.
- Eat warm. Also good reheated so can be prepared in advanced.
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