Description
Delicious homemade vegetable egg rolls filled with vermicelli noodles and a medley of vegetables.
Ingredients
Scale
- 0 oz dried shiitake mushrooms
- 2 oz vermicelli noodles (mung bean noodles)
- 0 oz cloud ear fungus
- 8 oz cabbage
- 4 oz celery
- 3 oz carrot
- 1 oz snow peas
- 3 cloves garlic minced
- 20 egg roll wrappers
- 16 oz oil for deep-frying
- 2 tbsp flour
- 2 tbsp water
- 1 tbsp oil for stir-frying
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetarian oyster sauce
- 0 tsp white pepper
- 1 tbsp sesame oil
Instructions
- Soak the vermicelli noodles in warm water for 10 minutes until soft. Soak the dried shiitake mushrooms and cloud ear fungus in hot water for 10-15 minutes.
- Cut the cabbage into very thin strips, discarding the hard center stalk. Slice the rehydrated mushrooms and fungus into thin strips. Cut the celery, snow peas, and carrot into thin strips. Mince the garlic.
- In a small bowl, mix together the flour and water to make the wrapper glue. Set aside.
- Heat your wok over high heat for about a minute. Add 1 tablespoon of oil and swirl to coat. Heat for 30-40 seconds.
- Add the garlic and fry until aromatic. Add the shiitake mushrooms and cook for 20-30 seconds.
- Add the celery and cabbage. Cook for 30 seconds, then add the carrot and cloud ear fungus. Cook for 30-40 seconds.
- Use kitchen shears to cut the vermicelli into shorter segments. Season the filling with salt, sugar, white pepper, and oyster sauce. Mix well, then add the snow peas.
- Push all the ingredients to the sides of the wok to make a hole in the center. Add the cut vermicelli to the center where the juices collect. Let it soak up the moisture for a moment, then mix it in with the rest of the filling.
- Add the sesame oil and stir-fry for 30-40 seconds until everything is well combined. Turn off the heat and transfer the filling to a plate to cool.
- Peel apart the egg roll wrappers and keep them covered in a plastic bag so they don’t dry out. Take one wrapper and lay it like a diamond with a corner pointing at you.
- Put 2 tablespoons of filling in the lower half of the wrapper. Fold the bottom corner up and over the filling, tuck it under, and pull back to tighten. Roll toward the middle, keeping firm pressure.
- Fold in the left and right sides. Dab some glue on the top corner, then roll up tightly to seal. Repeat with the remaining wrappers and filling.
- Heat the oil in a deep pot over high heat until it reaches 330°F. Turn the heat to low.
- Add 6 egg rolls at a time. Move them around and flip them so they fry evenly. Fry on low heat for about 1 minute, then turn the heat to high.
- Fry at high heat for another 1 minute until golden brown and crispy. Remove with a spider strainer and let the excess oil drip back into the pot.
- Plate the cooked egg rolls. Lower the heat before starting the next batch. Let them cool for a few minutes before serving.
Notes
- Ensure all vegetables are cut uniformly for even cooking.
- Do not overcrowd the pot while frying to maintain the oil temperature.
- Experiment with different vegetables based on your preference.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg