Monday, February 4, 2013

Tasty Tuesday: Eggrolls!


I love love love egg rolls and got the urge to try and make my very own the other day. 

Okay so it's been like 2 months since I made them but, um, someone might have forgotten it was almost Tuesday and they didn't have a recipe made up. Maybe. Kinda. So this one got pulled from the files and done up ;)

There's a bit of flexibility here. I put rough numbers on the veggie quantities in the recipe but you can pretty much do them to your own preference. Like more cabbage? Add it in. Or mushroom or other onions, etc. 

Get all of your veggies nice and thinly sliced.

Do a little sauteing. 
Huh. Is that a word? It's kinda funny looking but spell check's going with it. 

Add in corn starch and soy sauce. 
Go slow with this step. I added a bit too much and it was pretty salty.

Lay out your wraps and spoon in 1/4 cup of your veggie mix. 

Then start wrapping. 

To seal them dip your finger in water then run along the edges before folding them over. 

Fry in a bit of veggie oil until browned then flip and continue frying. 
They do continue to brown a little after being taken out of the oil so don't let them too dark before removing them. 

Allow to drain then serve.

With a little duck sauce. Pretty perfect and not all that hard!

Vegetable Egg Roll Recipe

1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup bean sprouts, fresh if possible
1 cup leeks, shredded
1/4 cup green onions, sliced
1 T corn starch
1/4 cup soy sauce
Egg Roll wrappers
peanut oil for frying
2 Tablespoons sesame oil
1/4 teaspoon pepper
  • On med-high, heat sesame oil and 2T peanut oil then saute cabbage for 2 minutes
  • Add carrots, leeks, green onions and bean sprouts and cook 1 minute.
  • Whisk together corn starch and soy sauce then pour into veggie mix. Cook until it thickens then remove from heat and allow to cool
  • Lay out egg roll wrappers with a corner facing towards you and brush edges lightly with water. Place 1/4 cup of veggie mix at one end and roll wrapper over filling tucking in edges after you've completed first turn then seal wrapper.
  • Heat peanut oil and fry until golden brown, about 1-3 minutes. 
  • Let drain then serve with sauce of choice


  1. Me too, Leah! I would never have thought to make them myself. But it is a great idea. You could make them any way you want!! I think I might have to try this! Yours look terrific! Good job!

    1. Thanks Lisa!! I'm having to start getting creative with these posts. After about the 20th my ideas started running low so trying some of my favorites now :)

      You really can make em so many different ways. That's what I'm loving. I think next time I'm actually gonna go the sweet route and do an apple pie filling one!

  2. Oh Anna.....I love love love egg rolls!! You have made it look sort of simple, breaking the steps down one by one. Not to mention how yummy they look! Thanks for the recipe..will be trying this one!

    1. Thanks Pat! I hope you have fun making yours :) I really enjoyed trying em out :)

      Happy cooking!

  3. I love eggs rolls! Never had homemade ones. Those looks awesome.
    Sue B

    1. They were pretty good Sue. I'll be making them again in the future for sure :)

      Thanks for dropping in!

      Goodness and you know now I want another egg roll! But no time to actually make em before I go out of town. Darn! ;)

  4. Looks scrumptious. You should really take all your "Tasty Tuesdays" and
    publish your own cookbook.

    1. Oh my goodness. I'd love to one day but man I make some real disasters! Might make it more entertaining that way though ;)

      Thanks for dropping in!


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