Hot Spent Grain Egg Rolls Recipe
Crispy egg rolls served with roasted garlic hummus and sweet carrots.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Egg Roll Filling
Egg Roll Wrappers
Roasted Garlic Hummus
Sweet Carrots
For Frying
Method
Prepare Egg Roll Filling
- 1
Cook the Filling
In a large skillet over medium heat, combine the spent grain, grated carrots, chopped green onions, soy sauce, minced garlic, grated ginger, salt, and black pepper. Stir well and cook for about 5-7 minutes until the vegetables are tender. Remove from heat and let cool.
Assemble Egg Rolls
- 2
Fill the Wrappers
Lay out an egg roll wrapper on a clean surface with one corner pointing toward you. Place 2 tablespoons of the filling near the corner. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.
- 3
Repeat
Continue filling and rolling the remaining wrappers until all filling is used.
Make Roasted Garlic Hummus
- 4
Blend Ingredients
In a food processor, combine the canned chickpeas, tahini, roasted garlic, lemon juice, olive oil, salt, and water. Blend until smooth and creamy. Adjust consistency with more water if needed. Set aside.
Prepare Sweet Carrots
- 5
Fry Egg Rolls
- 6
Heat Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry Egg Rolls
Carefully place 3-4 egg rolls in the hot oil, frying for 3-4 minutes or until golden brown. Flip halfway through for even cooking. Remove with a slotted spoon and drain on paper towels.
Serve
- 8
Plate the Dish
Serve the hot spent grain egg rolls with a side of roasted garlic hummus and sweet carrots on the side.