Vegetable Egg Rolls (3) Recipe
bean thread noodles, carrots, yu choy, mushrooms, peanut sauce
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.
Vegetable Filling
Peanut Sauce
Egg Roll Wraps
Method
Preparing the Vegetable Filling
- 1
Soak the Noodles
Place the bean thread noodles in a bowl of hot water and let them soak for about 15 minutes until they are soft. Drain and chop into smaller pieces.
- 2
Prepare the Vegetables
In a large mixing bowl, combine the shredded carrots, chopped yu choy, and sliced mushrooms. Add the soaked bean thread noodles to the bowl and mix well.
Making the Peanut Sauce
- 3
Combine Sauce Ingredients
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, water, sesame oil, and red pepper flakes until smooth and well combined.
Assembling and Cooking the Egg Rolls
- 4
Fill the Egg Roll Wraps
Lay an egg roll wrapper on a flat surface with a corner pointing towards you. Place about 2 tablespoons of the vegetable filling in the center of the wrapper. Drizzle a small amount of peanut sauce over the filling.
- 5
Roll the Wraps
Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll up tightly. Seal the top corner with a little water.
- 6
Fry the Egg Rolls
In a large frying pan, heat the oil over medium heat. Once hot, carefully add the egg rolls in batches, frying until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
