Vegetable Egg Rolls
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The Woks of Life · by Bill★ 4.7 (7)

Vegetable Egg Rolls

NUTRITION · PER SERVING135M COOK
CAL 6%·PRO 9%
CARBS 24G76% OF CAL
2G FIBER0G ADDED2G INTRINSIC19G OTHER2G TOTAL SUGAR
FAT 2G14% OF CAL
0G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy vegetable egg rolls filled with mushrooms, carrots, cabbage, and rice noodles. They're a welcome vegetarian appetizer that satisfies both vegetarians and meat-eaters alike.

starterchinesedairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 20
  • 6 dried shiitake mushrooms ((35g by weight; soaked and sliced))
  • 1 package mung bean glass noodles ((50g dry; about 2 cups when rehydrated))
  • 2 tablespoons peanut oil ((or vegetable oil, plus more for frying))
  • 3 cloves garlic ((minced))
  • 2 cups carrot ((140g, shredded))
  • 1 red bell pepper ((140g, finely julienned))
  • 7 cups savoy cabbage ((425g, shredded))
  • 7 cups Taiwanese flat cabbage or regular green cabbage ((425g, shredded))
  • 2 tablespoons Shaoxing wine
  • 2 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon five spice powder ((optional))
  • 1 cup scallions ((55g, chopped))
  • 1 package egg roll wrappers ((about 20-24 pieces))
  • 1 egg ((beaten))
PREP
90M
SODIUM
386MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.