Does anyone know any vegitarian eggroll recipes ?!
Answers:
Try this:
1 pk Egg roll wrappers
Sesame oil
1 c Celery, finely chopped
1 Onion, small, finely chopped
2 Garlic cloves, minced
1 c Cabbage, finely shredded
1 c Mushroom, finely chopped
1 Green pepper, finely chopped
1/2 c Water chestnuts, finely chop
1 c Sprouts, bean or seed, fresh
1/4 c Soybeans, dry cooked and
-pureed
3 tb Soy sauce
2 1/2 c Brown rice, cooked
These egg rolls make an excellent first course, or
when eaten right with the cooked rice, a whole meal!.
Just be sure, if you eat them without rice, that you
include rice in the meal to complement the soybeans!.
In a wok or frying pan saute the vegetables in sesame
oil in the order given!. After the onion has started
sauteing, add the remaining vegetables quickly so that
the total time with the heat on is about 5 minutes!. As
soon as you add the bean sprouts to the pan, turn off
the heat!.
Stir the pureed soybeans and soy sauce together!. Then
stir this mixture into the vegetables!.
The whole mixture may be chilled several hours, or
used warm!. To prepare the rolls: place about 1/4 cup
filling in the center of each pancake or egg roll
wrapper; fold the corners over envelope-style and seal
with a flour-water paste!.
Heat a large frying pan with oil in the bottom!. Fry
the rolls until they are crisp and brown, turning only
once!. You may deep fry the rolls if you are into deep
frying, but they are better cooked only in a little
oil!. Drain on paper bags or towels!.
Keep the rolls hot in a 250~ oven up to an hour!. Or
reheat them at 450~ for about 10 minutes!.
Serve 2 egg rolls with about 1 cup of cooked rice and
any of the following: mustard, horseradish, soy sauce,
sweet and sour sauce, or hot sauce!.
Www@FoodAQ@Com
1 pk Egg roll wrappers
Sesame oil
1 c Celery, finely chopped
1 Onion, small, finely chopped
2 Garlic cloves, minced
1 c Cabbage, finely shredded
1 c Mushroom, finely chopped
1 Green pepper, finely chopped
1/2 c Water chestnuts, finely chop
1 c Sprouts, bean or seed, fresh
1/4 c Soybeans, dry cooked and
-pureed
3 tb Soy sauce
2 1/2 c Brown rice, cooked
These egg rolls make an excellent first course, or
when eaten right with the cooked rice, a whole meal!.
Just be sure, if you eat them without rice, that you
include rice in the meal to complement the soybeans!.
In a wok or frying pan saute the vegetables in sesame
oil in the order given!. After the onion has started
sauteing, add the remaining vegetables quickly so that
the total time with the heat on is about 5 minutes!. As
soon as you add the bean sprouts to the pan, turn off
the heat!.
Stir the pureed soybeans and soy sauce together!. Then
stir this mixture into the vegetables!.
The whole mixture may be chilled several hours, or
used warm!. To prepare the rolls: place about 1/4 cup
filling in the center of each pancake or egg roll
wrapper; fold the corners over envelope-style and seal
with a flour-water paste!.
Heat a large frying pan with oil in the bottom!. Fry
the rolls until they are crisp and brown, turning only
once!. You may deep fry the rolls if you are into deep
frying, but they are better cooked only in a little
oil!. Drain on paper bags or towels!.
Keep the rolls hot in a 250~ oven up to an hour!. Or
reheat them at 450~ for about 10 minutes!.
Serve 2 egg rolls with about 1 cup of cooked rice and
any of the following: mustard, horseradish, soy sauce,
sweet and sour sauce, or hot sauce!.
Www@FoodAQ@Com
*If you don't eat shrimp either, you can cut that out
Awesome Egg Rolls
INGREDIENTS:
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion (optional)
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying
DIRECTIONS:
In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion!. Stir in shrimp, soy sauce, garlic powder, and black pepper!.
Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done!. Remove from skillet, cool, and chop finely!. Stir egg into cabbage mixture!. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes!.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water!. Set aside!.
Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin!. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner!. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture!. Fold corners in from the sides, and press to stick against folded roll!. Then roll the rest of the way!. Repeat with remaining egg roll wrappers!.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C)!. Carefully place egg rolls into hot oil, and fry until golden brown!. Remove to paper towels!. Www@FoodAQ@Com
Awesome Egg Rolls
INGREDIENTS:
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion (optional)
1 (4 ounce) can shrimp, drained
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying
DIRECTIONS:
In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion!. Stir in shrimp, soy sauce, garlic powder, and black pepper!.
Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done!. Remove from skillet, cool, and chop finely!. Stir egg into cabbage mixture!. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes!.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water!. Set aside!.
Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin!. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner!. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture!. Fold corners in from the sides, and press to stick against folded roll!. Then roll the rest of the way!. Repeat with remaining egg roll wrappers!.
Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C)!. Carefully place egg rolls into hot oil, and fry until golden brown!. Remove to paper towels!. Www@FoodAQ@Com
Egg(less) Rolls
These can be made either by using the recipe for the egg(less) rolls skins listed below, or we have also bought rice paper(spring roll) at Asian markets that do not contain eggs or any other animal products!. Both methods work well, buying them does make the job easier, but making from scratch is a good experience also!.
Filling Ingredients:
1/2 cup finely chopped celery
3/4 cup shredded cabbage
1/2 cup diced tofu or seitan
1/2 cup finely chopped water chestnuts
1 garlic clove, minced
1/2 cup chopped mushrooms
1/4 cup soy sauce
Put celery and cabbage in 1/2 cup water!. Bring to boil!. Drain!. Heat oil in skillet, and tofu and/or seitan!. Fry for 3 minutes, stirring constantly!. Add remaining ingredients and fry for 5 minutes, stirring constantly!.
Egg(less) Roll Skin Ingredients:
3/4 cup flour
1 Tablespoon cornstarch
Egg replacer equivalent for 2 eggs
Pinch of sugar
1/4 cup of oil
1 teaspoon salt
Sift flour, cornstarch and salt into a bowl!. Mix in egg replacer and a pinch of sugar!. Add 1 1/2 cups of water slowly, beating constantly, until batter is smooth!. To make egg(less) roll skin, grease a hot 6-inch skillet with about 1 teaspoon of oil!. Pour about 3 Tablespoons of batter into skillet, tipping skillet to spread batter over bottom!. Fry over medium heat until batter shrinks from the sides of the skillet!. Turn skin and fry for 1 minute on the other side!. Remove and cool!.
Batter is sufficient to make about 12 skins!.
COOKING THE EGG(LESS) ROLLS
12 egg(less) roll skins
1 recipe if egg(less) roll filling
1 Tablespoon flour
2 Tablespoons water
1/2 cup oil (or a deep fry machine)
Place 4 Tablespoons filling on center of each egg(less) roll skin, fold two sides over edges of filling and roll up the skin!. Seal with paste made from flour and water!. Fry in oil until golden brown!.
Serves 6 to 12
http://home!.rochester!.rr!.com/choosevegan!.!.!.Www@FoodAQ@Com
These can be made either by using the recipe for the egg(less) rolls skins listed below, or we have also bought rice paper(spring roll) at Asian markets that do not contain eggs or any other animal products!. Both methods work well, buying them does make the job easier, but making from scratch is a good experience also!.
Filling Ingredients:
1/2 cup finely chopped celery
3/4 cup shredded cabbage
1/2 cup diced tofu or seitan
1/2 cup finely chopped water chestnuts
1 garlic clove, minced
1/2 cup chopped mushrooms
1/4 cup soy sauce
Put celery and cabbage in 1/2 cup water!. Bring to boil!. Drain!. Heat oil in skillet, and tofu and/or seitan!. Fry for 3 minutes, stirring constantly!. Add remaining ingredients and fry for 5 minutes, stirring constantly!.
Egg(less) Roll Skin Ingredients:
3/4 cup flour
1 Tablespoon cornstarch
Egg replacer equivalent for 2 eggs
Pinch of sugar
1/4 cup of oil
1 teaspoon salt
Sift flour, cornstarch and salt into a bowl!. Mix in egg replacer and a pinch of sugar!. Add 1 1/2 cups of water slowly, beating constantly, until batter is smooth!. To make egg(less) roll skin, grease a hot 6-inch skillet with about 1 teaspoon of oil!. Pour about 3 Tablespoons of batter into skillet, tipping skillet to spread batter over bottom!. Fry over medium heat until batter shrinks from the sides of the skillet!. Turn skin and fry for 1 minute on the other side!. Remove and cool!.
Batter is sufficient to make about 12 skins!.
COOKING THE EGG(LESS) ROLLS
12 egg(less) roll skins
1 recipe if egg(less) roll filling
1 Tablespoon flour
2 Tablespoons water
1/2 cup oil (or a deep fry machine)
Place 4 Tablespoons filling on center of each egg(less) roll skin, fold two sides over edges of filling and roll up the skin!. Seal with paste made from flour and water!. Fry in oil until golden brown!.
Serves 6 to 12
http://home!.rochester!.rr!.com/choosevegan!.!.!.Www@FoodAQ@Com
http://www!.bigoven!.com/161429-Vegetarian!.!.!.
heres a yummy recipeWww@FoodAQ@Com
heres a yummy recipeWww@FoodAQ@Com
BULLY /\
I'm also a veggie and PROUD!!! >:(
Im not sure sorry D:Www@FoodAQ@Com
I'm also a veggie and PROUD!!! >:(
Im not sure sorry D:Www@FoodAQ@Com
Get any eggroll recipe and leave out the meat!.Www@FoodAQ@Com