Vegetable Egg Rolls Recipe
bean thread noodles, carrot, yu choy, mushroom, peanut sauce
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Ingredients
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Noodles
Vegetables
Peanut Sauce
Wrappers
Seasoning
Method
Preparation of Ingredients
- 1
Prepare the Bean Thread Noodles
Soak the bean thread noodles in hot water for about 10 minutes until they soften. Drain and set aside.
- 2
Making the Peanut Sauce
- 3
Combine Sauce Ingredients
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and water until smooth. Adjust taste with more soy sauce or sweetener if needed.
Assembling the Egg Rolls
- 4
Fill the Egg Roll Wrappers
Place an egg roll wrapper on a clean surface, with a corner pointing towards you. Add a small amount of the noodle mixture and a spoonful of chopped vegetables in the center. Drizzle a little peanut sauce over the filling.
- 5
Roll the Egg Rolls
Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edges with a little water to help them stick. Repeat until all the wrappers are filled.
Cooking the Egg Rolls
- 6
Serving
- 7
Serve with Peanut Sauce
Serve the crispy vegetable egg rolls hot with the remaining peanut sauce on the side for dipping.
