Thank me in advance. Haha just kidding. Here it is, as promised, the best vegetarian egg rolls ever! So sorry the post is so late. I went to Disneyland over the weekend and the wifi there was just awful. Anyways, I’ve had meat-eaters and vegetarians/vegans eat these and they cannot get enough. The texture of the egg rolls just melt in your mouth and blend wonderfully together. Easy to make, but very labor intensive. Every time my family decide to make these, we make a batch of 400-450 egg rolls. We fry up some for a family party and the rest goes into the freezer. These freeze beautifully and come out tasting as fresh as ever. Enjoy this recipe!
WARNING: This recipe makes about 350 egg rolls. Scale down if you need, but with this amount of work, just spend the 6 hours rolling and then freeze them. Haha =P
– 1 big taro or several smaller ones. (the taro we used was about 1 foot tall and 5-6 inches circumference)
– 4 BIG carrots
– 1/3 bag (1-1.5 oz) of dried Vietnamese tree/ear wood fungus/mushroom. It’s called Nam Meo. You can get it at most oriental markets.
– 1.5 bag (20 oz) Hulled Mung beans (mung beans without the outer green)
– 1 large yellow onion
– 8 bags of frozen spring roll pastry wrapper. (50 in each bag)
– 1 egg
– Canola oil for frying
1. Leave spring roll pastry wrapper out to thaw.
2. Clean mung beans and put into pot. Add about 3tsp of salt. Cover with water and boil then simmer until soften. Once it’s soften, most of the water will evaporate and the mung beans will be SOFT. Mash the mung bean (should be extremely easy since they’re soft).
5. Peek skin of carrots and grate it.
6. Thinly slice the onion.
7. Add all ingredients together and mix with your hands. Add about 5 tsp of salt.
8. Crack one egg into a small bowl and whisk!
9. Wrap! Place the wrapper down. The wrapper should look like a diamond. Put a tsp of the mixture on one side and wrap. Use a little bit of the egg mixture to seal the egg roll. Brush the egg at the tip (4th pic)
9. Put some in ziplock bags to freeze if you don’t want to fry all.
10. Heat oil in a frying pan on medium high (I don’t really deep-fry my egg rolls. I like pan-frying better because it soaks up less oil. Pour in enough oil to cover 3/4 of the egg rolls. Flip once the side facing down is brown. Wait until browning on the other side.
11. Place egg rolls on paper towels on a plate to soak up extra oil.
Hope you guys try this recipe. You’ll love it. Promise!
PS. Enter my one-month giveaway! No one has entered yet so you might have a good chance of winning! I might take it down in a couple of days if I don’t get any entries. =/ Thanks for everyone’s support though. =)