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Vegetarian Eggrolls

cook:

3 h

0.0

(4)

I guess that because these crispy rolls turned out being a little thicker than spring rolls we will call them Egg Rolls. They are fried 3 times so expect an extra crispiness here! These egg rolls are made with a homemade filo paper. You wouldn't believe how easy is to make it by yourself. All you need is flour and water and that's it. Simply heat up a pan and brush the batter on, after a minute you have a beautiful paper to wrap your veggies up! Some of my American-Chinese friends here in the USA recommended me to make the rolls vegetarian for Lunar New Year, so I decided to skip the proteins that time. Still super YASSS rolls!

12 egg rolls

US

original

metric

Picture for Vegetarian Eggrolls

12 egg rolls

US

original

metric

Ingredients

For the filo paper

flour

400 gr flour

water

300 gr water

For the filling

red cabbage

½ red cabbage

carrots

1 ½ carrots

broccoli stems

2 broccoli stems

shallot

1 shallot

ginger

4 cm ginger

of bamboo shoots

½ can of bamboo shoots

handfull soy bean sprouts

1 handfull soy bean sprouts

of soy sauce

1 tbsp of soy sauce

of rice vinegar

1 tbsp of rice vinegar

oyster sauce

1 tsp oyster sauce

salt

1 tsp salt

For frying

Vegetable oil

Vegetable oil

For serving

Duck sauce

Duck sauce

Directions

Step 1

In a pot, bring water to boil.

Step 2

Cut the cabbage to shreds as thin as possible.

red cabbage

½ red cabbage

Step 3

Peel the carrot, broccoli stems, shallot and ginger and cut into thin strips.

carrots

1 ½ carrots

broccoli stems

2 broccoli stems

shallot

1 shallot

ginger

4 cm ginger

Step 4

Drain the liquids from the bamboo shoots can and cut the slices into thin strips as well.

of bamboo shoots

½ can of bamboo shoots

Step 5

Blanch the veggies, besides the cabbage, in the boiling water, then immediately transfer to iced water. Drain any access liquids.

carrots

1 ½ carrots

broccoli stems

2 broccoli stems

shallot

1 shallot

ginger

4 cm ginger

of bamboo shoots

½ can of bamboo shoots

handfull soy bean sprouts

1 handfull soy bean sprouts

Step 6

Repeat the same process with the red cabbage. The reason we don't do them together is because the red cabbage will dye the water blue. Drain any access liquids.

red cabbage

½ red cabbage

Step 7

In a bowl, mix all the blanched veggies with the rest of the ingredients. Set aside as we move to prepare the filo sheets.

of soy sauce

1 tbsp of soy sauce

of rice vinegar

1 tbsp of rice vinegar

oyster sauce

1 tsp oyster sauce

salt

1 tsp salt

Step 8

In a bowl- mix the flour and water together until homogenous.

flour

400 gr flour

water

300 gr water

Step 9

Hit up a non-stick pan on medium heat.

Step 10

Using a brush, dip in the batter and brush a couple of layers on the pan. No oil is needed. After about a min or two, the sides of the sheet will start to peel off. Remove the filo sheet from the pan and set aside covered with a towel as you keep working on the next filo sheets. Keep about a tablespoon of the batter aside. When rolling the egg rolls, use a little bit of batter to seal them.

Step 11

Pre-heat the oil for deep-frying in a pot. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. The oil temperature should be around 320F or 160C.

Vegetable oil

Vegetable oil

Step 12

Time to build the egg rolls. Simply place a filo sheet on a working table, place 1-2 tablespoons of the filling and roll like you see in the video.

Step 13

I fry these guys 3 times to achieve extra crispiness and dark color. First time should take about 2-3 min, remove and set aside. After the first fry for all the egg rolls, heat up the oil to 390F or 190C and fry twice for a minute each fry.

Step 14

Serve hot with a duck sauce!

Duck sauce

Duck sauce

Step 15

YASSS!

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