Emeril's Vegetarian Egg Rolls

Total Time:
30 min
15 min
15 min

8 egg rolls

  • 2 tablespoons sesame oil
  • 2 tablespoon canola oil
  • 1/2 head green cabbage, shredded
  • 1 cup julienne carrots
  • 1 cup julienne snow peas
  • 1 tablespoon corn starch
  • 1/4 cup soy sauce
  • 8 egg roll wrappers
  • Peanut oil, for deep frying
  • 1/4 cup dry mustard
  • 1/4 cup water
  • Cilantro leaves, garnish

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.

Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.

Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.

Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.

To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

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    Great, added Bok Choy!
    I loved this recipe! I added garlic & basil for a little more flavor without adding salt. My husband loved them. We will not be buying egg rolls again. Thank you!
    Love these egg rolls- I would even go as far as to say that they are better than any I have tried in a restuarant!... I modified it a little by adding Emeril's essence- FANTASTIC... my husband is ALWAYS begging me to make these :D.
    It really wasn't too hard to make.. but if the oil isn't hot enough when you put the rolls in, it definitely doesn't go as well. Plus, they are super oily to eat.
    Very good, but, why is this filed under meat? To Texasgalbc_131, it says to mix the dry mustard with water and drizzle over egg rolls before serving. cielle.salazar_... great idea on using coleslaw mix, I do it too, save on having to cut carrots as well. I use very little oil and just watch and turn them constantly so the outside gets crisp without drowning the inside in grease.
    I try this recipe with my little sister and my mom and she loved it, she said that i have great "skill" at cooking. I always say to myself if I can make things like this, just think what else I can make. I would become a great chef, and I would be the next one on The Iron Chef.
    Thank you for this recipe. It is my first attempt at egg rolls and they turned out very good. Although I did not see where to add the mustard powder I just put it in with the veggies. I added some sprouts and broccoli too. Yum.
    These eggrolls are so good! I used to buy the frozen ones until I realized how simple it is to make my own. I use coleslaw mix instead of shredding my own cabbage to cut down on prep. These take a little while to assemble, but they are worth it. My whole family loves them!
    I am a vegetarian person and made lots of vegetarian egg roll. I only use garlic, onion, salt and pepper. I also use certain vegetables such as bean sprouts, shredded cabbage, shredded carrots, shredded jicama instead of water chestnuts. I also use shredded green beans. For dipping sauce, mix vinegar, salt, and lots of garlic. If you don't like vinegar mix, you can use sweet chili sauce, a dipping sauce for your egg rolls.
    I found these to be a little bland. Maybe some ginger and garlic would have done the trick.
    I just finished making these for the first time, and they are absolutely DELICIOUS! I love how the recipe lends itself to making it your own--instead of snow peas, I threw in some green bell pepper, scallion and bean sprouts that needed to be used up, and they were great additions to the texture and flavor. As another reviewer mentioned, I also used a packaged cole slaw mix and loved how easy it was. The sauce was a little salty for my liking, and since I am a black pepper lover, I added plenty of it to counter the saltiness a bit. I also baked them in the oven with great results. I am making another batch tonight to have in the freezer the next time I get a craving!
    Juicier than a typical eggroll. I grated a little ginger and added tofu. I'll try baking them next time = good to know that works. Love ya, Emeril.
    Finally, a chef hops onto the vegetarian train (well, at least partially), and offers some recipes with simple and healthy ingredients. Thanks Emeril :)
    I add 1 lb ground beef to this recipe and it tastes great! I now use this recipe instead of my old family recipe when making egg rolls. Thanks Emeril!
    good recipes
    My family love egg rolls. So when I try this recipe well they could not get enough. I have added a twist every now and then by adding pork or chicken. Either way they are great.
    Takes some time the first time but a wonderful tasty vegetarian dish. We baked the egg rolls instead of frying to keep it healthier and they came out perfect.
    Very tasty and best off all no meat.
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