Veggie Egg Roll Recipe
Egg roll skins, stuffed with glass noodles, carrots, cabbage, celery, & wood ear mushrooms, deep-fried & served with sweet chili 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.
Filling and Wrapping
Method
Preparation and Cooking
- 1
Prepare the Filling
Soak glass noodles in hot water for 10 minutes until soft, then drain and cut into shorter lengths. In a large bowl, combine glass noodles, julienned carrots, shredded cabbage, chopped celery, sliced wood ear mushrooms, salt, and pepper. Mix well.
- 2
Assemble the Egg Rolls
Lay an egg roll skin on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling in the center. Fold the corner over the filling, fold in the sides, and roll up tightly. Use a little water to seal the edge.
- 3
Fry the Egg Rolls
Heat vegetable oil in a deep frying pan over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- 4
Serve
Serve the veggie egg rolls hot with sweet chili sauce on the side for dipping.