Veggie Egg Roll (3 Pcs.) Recipe
Egg roll skins, stuffed with glass noodles, carrots, cabbage, celery, & wood ear mushrooms, deep-fried & served with sweet chili sauce
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Ingredients
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Filling and Wrapping
Method
Preparation and Cooking
- 1
Prepare the Glass Noodles
Soak the glass noodles in hot water for about 10 minutes until softened. Drain and cut into shorter lengths.
- 2
Make the Filling
In a large bowl, combine the softened glass noodles, shredded carrots, shredded cabbage, chopped celery, and sliced wood ear mushrooms. Mix well.
- 3
Assemble the Egg Rolls
Place an egg roll skin on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling onto the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water to help seal the edges.
- 4
Fry the Egg Rolls
In a deep frying pan or pot, heat vegetable oil over medium-high heat. Once hot, carefully add the egg rolls, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the veggie egg rolls hot with sweet chili sauce on the side for dipping.