Veggie Eggroll Recipe
(yield: 15 large eggrolls)
Filling:
1 Tbsp. oil
1/2 of a small red cabbage, shredded
1/2 red onion, diced
1 large carrot, grated
1 – 2 tsp. ginger root, grated
1 Tbsp. tahini
salt or GF tamari, to taste
15 rectangular wonton wrappers
1 egg, beaten OR water
Heat 1 Tbsp of oil in a large skillet over medium high heat. Add cabbage, onion, and carrot and stir-fry until the veggies are slightly softened, but not limp. You want the veggies to still have a bit of crunch . Turn off the heat once they are to that point and stir in the ginger, tahini and GF tamari. Taste the filling and increase the seasonings as you like. This is not a recipe that you have to follow exactly. If you have toasted sesame oil, a drizzle of that would also be nice.
Wrapping the Eggrolls:
Lay a rectangular wonton wrapper on a clean, flat surface. – the longest side should be vertical. Place approximately 2 Tbsp. of filling horizontally on the wrapper, about a 1/3 of the way up from the bottom. Roll the bottom of the wrapper up and over the filling. Then fold the sides in towards the middle and roll the wrapper until just the last 1/2 of wrapper remains. Moisten that last 1/2″ of the wrapper with beaten egg or water and finish rolling it up. Place the eggroll seam side down on a platter while you roll the rest of the eggrolls.
Watch the eggroll video to see how I do this.
Frying Instructions:
In a large frying pan, heat cooking oil on medium heat. (The cooking oil should be at least a couple inches deep.) Test the oil to see if it’s ready by sprinkling flour into it. The oil is ready if the flour sizzles. Add several eggrolls to the oil, being careful not to crowd them. Fry the eggrolls for 5 – 7 minutes, flipping them half way through if the oil is not deep enough to cover the eggroll entirely. If you’ve used the same flours that I have, then the eggrolls should brown as they fry. The golden brown color will deepen after you take them out of the oil. Remove the eggrolls from they frying oil and let them drain on paper towels or a clean kitchen towel.
Baking Instructions:
Preheat the oven to 400 degrees F. Place the eggrolls on a baking sheet and spray them with cooking spray (make sure it’s GF) or brush them with olive oil. Bake for twenty minutes, or until they’ve browned. Flip them after they’ve baked for 13 minutes.
Notes:
Since cabbages come in many sizes, you may end up with a little or a lot of filling leftovers. I like to eat the leftovers over hot rice for lunch the next day.