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Vegetable Egg Roll Recipe

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Submited by

Hina from Karachi

Ingredients

2 cups of Moong Bean Sprouts
6 Dried Black Mushrooms
½ Red Bell Pepper
1 medium Carrot (Gaajar)
2 ounces of canned Bamboo Shoots
2 ½ tbsp. Oyster Sauce
1 tbsp. of Low Sodium Chicken Broth or Water
2 tsp. of Light Soy Sauce
1 tsp. Sugar
Salt (to taste - optional)
Black Pepper (Pisi Kaali Mirch) (freshly ground) (to taste - optional)
18 to 20 Spring Roll Wrappers
1 Egg (lightly beaten)
2 tbsp. Cooking Oil (for stir-frying)
4 to 5 cups of Cooking Oil (or as needed) (for deep-frying)

Method

For Filling:
About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots. In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
For Rolls:
Lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.

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Reviews & Discussions

o wow one more new recipe last day I made rolls but those rolls are chicken samosa roll and seriously taste of those rolls is amazing. i hope this recipe will have good taste.

kalsoom, abtobad
Wed 22 May, 2019

Vegetable egg roll is nice made healthy protein roll amazing recipe

Shabana, Lahore
Wed 30 Jan, 2019

The easy method to make vegetable egg roll that we easily make that step by step as the mention in this method that is looking quite delicious as I like to eat

huda, faislabad
Fri 11 May, 2018

The ingredients for making Vegetable Egg Roll is looking healthy and good for the child. I am noting the every step of this recipe and expecting that I will make it easily at home.

Midhat, khi
Tue 11 Apr, 2017